Lower-Fat L. Reuteri Yogurt (2-Quart Batch)
Every L. reuteri yogurt recipe says the same thing: use half and half. Go lower fat and it comes out thin. They were wrong that it can't be done. They were right about why it fails. I fixed the why.
Low-fat milk fails because less fat means fewer milk solids, so the yogurt has nothing to set around. A quarter cup of nonfat dry milk in 2% ultra-filtered milk puts the body back. It has about a sixth of the fat of the half-and-half version, more protein, and it still sets thick enough to hold a spoon sideways.
Video tutorial: https://youtu.be/tQ70IZxG8TE
Lower-Fat L. Reuteri Yogurt (2-Quart Batch)
Ingredients
- 2 quarts (8 cups) 2% ultra-filtered milk
- 4 tablespoons inulin
- 4 L. reuteri capsules
- 1/4 cup nonfat dry milk powder
Instructions
- Pour the 2 quarts of 2% milk into a clean bowl.
- Whisk in 4 tablespoons of inulin until combined.
- Whisk in 1/4 cup nonfat dry milk powder.
- Open the L. reuteri capsules and stir them into the milk mixture. Mix thoroughly enough to distribute the starter.
- Divide the mixture evenly among the jars of your yogurt maker and loosely cover.
- Set the yogurt maker to 100°F for 36 hours and walk away.
- It should be mostly set and have a tart, fermented smell. Some separation or a little whey on top is normal.
- Don't stir it first. Put the jars directly into the refrigerator and chill for at least 6 hours; overnight is better.
- Once completely chilled, stir it smooth. If there's a little whey, stir it back in or pour it off for an even thicker yogurt.