Homemade Yogurt in the Oven

This recipe can be incubated in a self-cleaning oven. It will yield a nice, thick yogurt, as compared to some homemade yogurts that are runny. Save about 1 cup of this yogurt to use as your starter on the next batch.

Step: 1

Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.

Step: 2

Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).

Step: 3

Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.

Step: 4

Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

Per Serving: 125 calories; protein 6.9g; carbohydrates 9.7g; fat 6.5g; cholesterol 20.3mg; sodium 86.7mg.

Eating good breakfast to start the day has become a good habit. It’s a best way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me energy to make on the morning. Sugar is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feel full all day , and less likely grab a side food out of the street food before lunchtime.

Make fruit a at 7.00 clock habit is easy . Simply put the fruit in your fridge next to the sweet drink or on the table next to your grain bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.