|Nutritional Guidelines (per serving)|
|Servings: 1 container (1 serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 119g||43%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are plenty of ways to make your own flavored yogurt, but this one makes tasty frozen yogurt using fresh ingredients that you have on hand at home. You can make it with a yogurt machine, or without.
Here's another perk to making your own flavored yogurt: You can make it healthier than pre-made varieties you buy at the store. Perhaps you don't want to use traditional sugar; you can substitute a healthier sweetener. And with tons of flavor combinations, you may be able to come up with some pretty appetizing concoctions.
- 1 quart whole milk
- 1/4 to 1/3 cup sweetener (Options include sugar, honey, maple syrup, chocolate syrup, malt, molasses, stevia, or an artificial sweetener.)
- Optional: 1/3 cup instant nonfat dry milk (use to make the yogurt creamier and boost the protein content)
- 1 rounded tablespoon plain yogurt (or recommended quantity of powdered culture)
- Optional: flavorings or fruit of your choice
If other flavors are desired after dissolving the sugar or honey, you can stir in 1 tablespoon of an extract such as lemon, almond, or peppermint. You can also crack upon your spice cabinet to add more flavor to the frozen yogurt. Try adding 1 teaspoon of ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special combination.
Add the instant nonfat dry milk, cool the mixture to 110 F, and stir in the culture or yogurt. Pour the mixture into warm containers, cover and incubate.
For jam, preserve or flavors, put 1 tablespoon of the flavoring into the bottom of 1-cup containers and pour the warm milk-yogurt mixture over it. Cover and incubate as usual.
To add fresh, canned or dried fruit, add them in after the yogurt has incubated. This should come last because the acid content of some fruits can curdle the milk-yogurt mixture and prevent proper fermentation.
Incubate for five to 10 hours. Then let it cool and refrigerate the yogurt in a container.
Whenever you are flavoring yogurt, always remember to leave 1 cup plain, so that you will have a fresh starter mix for the next batch.
Incubating Yogurt Without a Machine
To make the bacteria reproduce, incubate the yogurt at a temperature between 100 F and 115 F.
There are many ways to incubate yogurt. You can place it in a conventional oven, crock pot, heating pad, microwave, a cooler filled with boiling water, or even a dehydrator.