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Heat the milk in a saucepan over medium heat. Once
milk reaches 185°F and is about to boil, remove from
stove and allow to cool to 110°F. To speed up the
cooling process, whisk liquid frequently or place
saucepan in ice water.
Once liquid reaches appropriate temperature, whisk in
the yogurt until ingredients are thoroughly homogenous.
Pour liquid into individual jars. Place jars into the Waring
Pro™ Yogurt Maker without their lids. Cover the yogurt
maker and set for 10 to 12 hours; press the on button.
When the yogurt maker signals that the yogurt is finished,
cover the jars with their lids and store in the refrigerator.
Yogurt will keep refrigerated for up to one week.
Nutritional information per serving:
Calories 145 (53% from fat) • carb. 9g • pro. 8g • fat 9g
sat. fat 6g • chol. 24mg • sod. 105mg • calc. 282mg • fiber 0g
MAPLE VANILLA YOGURT
Makes 6 servings
4¾ cups lowfat (2%) milk
2-3 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
½ cup plus 2 tablespoons dry nonfat milk
½ cup plus 2 tablespoons plain yogurt
Heat the milk in a saucepan over medium heat. Once milk
reaches 185°F and is about to boil, remove from stove
and stir in the maple syrup and the vanilla extract. Allow
milk to cool to 110°F. To speed up the cooling process,
whisk liquid frequently or place saucepan in Ice water.
Once liquid reaches appropriate temperature, whisk in
dried milk and yogurt until ingredients are thoroughly
homogenous.