This recipe is my variation of one that came with my yogurt maker. It’s easy to create Greek yogurt from this, too! Simply strain the yogurt in a colander lined with fine cheesecloth or coffee filters. Using kefir at the start creates a much more tart yogurt; it tastes a lot like sana from Europe. You can substitute plain yogurt with live active cultures for the kefir, if desired. Save 1/2 cup of yogurt to use as a starter, if desired. Eat yogurt within one week.
PREPARATION TIME:
Ingredients
- 4 cups milk
- ¼ cup instant nonfat dry milk powder, or more to taste
- ½ cup plain kefir
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Directions
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Preheat a yogurt maker or slow cooker on Low according to manufacturer’s instructions.
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Whisk milk and nonfat dry milk together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool until lukewarm (100 to 110 degrees F/38 to 45 degrees C).
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Gently stir kefir into milk mixture until just combined; pour into yogurt containers or jars with airtight lids. Add to yogurt maker or slow cooker.
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Cook on Low until desired level of tartness and consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator at least 2 hours before serving.
