Creamy Non Fat Vanilla Yogurt (Microwave) Recipe

"I am new to yogurt making and wasn't fully satisfied with the end result of my efforts. This recipe is compiled from many different recipes and techniques I've read and/or tried. It is rich,thick and creamy without being loaded with fat. There isn't a lot of whey to pour off of the finished product. I add fresh or frozen fruit at time of serving. I haven't tried artificial sweetener with this recipe."

Original is 6 servings

Metric US

I've Tried It

Ingredients

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4 cups skim milk
1/2 cup non fat dry milk
1/4 cup real maple syrup

1/2 tablespoon vanilla extract
1/2 cup active yogurt or yogurt starter (starter package will have amount recommendation)

Nutritional

Serving Size: 1 (217.8 g)
Calories 305.5
Total Fat - 14.4 g
Saturated Fat - 8.7 g
Cholesterol - 53.3 mg
Sodium - 260.8 mg
Total Carbohydrate - 24.2 g
Dietary Fiber - 0.4 g
Sugars - 9.7 g
Protein - 19.8 g
Calcium - 491.4 mg
Iron - 1 mg
Vitamin C - 1.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In microwave safe dish, mix together milk, dry milk, maple syrup and vanilla. I use a quart glass measuring cup.

Step 2

Microwave milk mixture on Medium for 2 minutes at a time until milk reaches 180 degrees. Stir at the end of each 2 minute cooking time. This process takes 12 minutes in my microwave. Your time will vary with the power of your microwave. Milk will bubble around edges. You may also heat the milk on top of the stove. If using stove top, be careful not to let milk scorch or stick. While milk is heating, place 1/2 cup yogurt or package specified amount of starter, in small bowl. Let set at room temperature while milk mixture is heating and cooling.

Step 3

Remove milk mixture from microwave and allow to cool to 120 degrees. The cooling time will vary according to room temperature. I check the temperature and stir every 15 minutes until the mixture is cool. If you are using a plastic bowl, you can rapid cool by setting the plastic bowl in a bowl of ice water. DO NOT do this with a glass bowl.

Step 4

Remove 1 cup of cooled milk into a separate measuring cup. Gently swirl starter into the 1 cup of milk. Swirl starter and milk mixture back into remaining milk.

Step 5

Pour into prepared jars and incubate for 8 hours using your preferred method. I use a yogurt maker.

Step 6

When incubation time is finished, place caps on jars and refrigerate overnight. Refrigeration stops the incubation process and allows the yogurt to set.