0% Fat Homemade Yogurt Works!

As I mentioned in my post last week, I wanted to try making low-fat yogurt.

I’m happy to report that it worked.  I followed the same procedures, but this time using 0% milk.  The results were terrific.  I started with 1/2 gallon of commercial 0% milk and a couple of TBSP of the Chobani yogurt that I had saved in the freezer.  After 7 hours at 110F, I poured the yogurt in the strainer.  It yielded exactly one pint of very thick greek yogurt.

Now that I’m out of store bought “culture”, I’ll pinch a 1/4 cup of this batch and keep it in the freezer for next weeks batch.  It’s best to freeze off your starter culture as soon as you can from the last batch.  Don’t wait until you need to make yogurt again and try to use a culture from yogurt that’s been in the fridge too long…

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