Fat Free Yogurt
Low Fat Recipe
This fat free yogurt uses less water in proportion to dry milk than when making fluid skim milk.
1-1/3 cup dry milk (to make 1-quart of milk)
3 cups of water
1/4 cup yogurt
Mix milk powder and water slowly bring to a boiling point; then cool to lukewarm temperature. Thin out yogurt by adding 1/2-cup of the lukewarm milk; stir well to make it smooth. Add the yogurt mixture to the rest of milk and blend thoroughly.
Pour into serving size cups. Cover them with thick toweling. (Paper toweling between cups helps maintain an even, warm temperature). Leave the mixture undisturbed for about five or six hours (free from drafts and jolts).
Refrigerate after it solidifies. If you wish, you can save some yogurt to start a new batch.
Top with slices of your favorite fresh fruit(s) and sprinkle with toasted oats.
Yield: 5 servings
Serving size: 1-1/3-cup
Variation: Raw Coconut Yogurt
Don't eat dairy? Try this luscious yogurt. Smooth and creamy, easy and quick to prepare. Have a serving for breakfast or as an accompaniment to your favorite cold cereal.
1 to 2 tablespoons chia seeds
1 cup dried (desiccated) coconut
1 cup fresh filtered water or coconut water (more or less to your preference)
1 tablespoon raw agave, maple syrup, honey, or a shake of Stevia
1 teaspoon vanilla extract
1 teaspoon hazelnut or almond extract (optional)
Pinch of sea salt
Optional topping: Fresh fruits or berries and honey or raw agave syrup
Place all the ingredients, except optional fruit topping, in blender or food processor. Process until the yogurt is smooth and creamy. Add more water or coconut if necessary to make more of a yogurt consistency.
Serve in a bowl and top with fresh berries or fruit of choice. Decorate with a swirl of honey or raw agave syrup and enjoy! Store leftover yogurt in the refrigerator and simply add more water if a creamier texture is desired later on.