Homemade Nonfat Yogurt Recipes

Steps:

• Place 3/4 cup milk in a small bowl and whisk in starch until smooth.
• Bring remaining milk to a simmer in a medium pot. Whisk starch into hot milk, then let simmer until mixture thickens, 2 to 3 minutes. It should be very thick, like pudding. (It will thin out after fermentation.) Remove from heat, transfer to a glass jar or ceramic bowl (not a reactive metal bowl), and let cool until it reaches 110 degrees.
• Stir in starter, cover, and let ferment somewhere warm and draft-free for 12 to 24 hours, until it milk turns sour, to taste. If it separates, simply whisk or shake it back together.
• Refrigerate for at least 4 hours to set.

Steps:

• Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
• Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
• Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
• Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

Steps:

• Freeze the yogurt, and the fruit, if you are starting with fresh.
• It is best to put the yogurt into an ice-cube tray.
• Puree the frozen yogurt and fruit in a food processor with the remaining ingredients, except the sugar.
• They should be thoroughly blended.
• Taste, and process in as much sugar as seems good to you.
• Spoon into serving dishes and return to the freezer until dessert time.
• If you wish to keep the yogurt in the freezer for up to a week, you may do so, in a covered container.
• It will need to sit out at cool room temperature for 30 minutes to an hour before serving, or it will be too hard.