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I learned the Punjabi way of making your own plain yogurt in a steel pot,simple and easy
This is how I make every week for 30 years 10 liter of yogurt!
Take a STEEL pot (a size of your liking)
put it on the stove
pour milk in (my case 10 liters)
cover with a lid and let it boil on 4 or 5 setting (less than med., or milk Will burn)
check occasionally,when you see bubbles, REMOVE and sit and let cool down to LUKEWARM
Take only plain yogurt from fridge (you may have bought)and add 1-2 Tbsp. in the lukewarm yogurt
stir gently (you might notice some milk skin, that is okay) til yogurt is dissolved
Put lid on and stand in the cold oven for the night
Next morning check your NEW yogurt in the pot and it should be solid
You can keep it in the pot or transfer over in a different container of your choice
Put it in the fridge and it will last 1 month at least!
*Always remember do not boil milk on high temperature!*
*Always remember the milk has to be lukewarm when you add the yogurt starter! Test by touching pot with inside part of your arms*
And yes we drink it as lassi every day too
It is CHEAP and sooo DELICIOUS!
There is no added sugar in plain yogurt and I use only 2% milk,some use Homogenized..it wont work with milk like Lactantia that lasts for 3 weeks instead the usual 1 week.
I buy Mountain High plain yogurt. Not sweetened at all and is available at all major grocery stores as well as Costco. I've never had trouble finding plain yogurt, but I buy it by the quart. Maybe it's hard to find it in 6 or 8-oz. containers?
Every brand of plain yogurt that I have ever seen sold in any kind of store in the US has sugar-laden fruit added, added processed sugar or artificial sweetners.
Recently a major yogurt producer promoted yogurts with zero sweetners and no sugar, but all I have seen are fruit flavored, so sugar, and in significant quantity. So they are kidding.
In my experience, the Fage brand, plain flavor, has the least amount of sugar, around 3-5 grams per serving, but still noticeable, and I believe it is not really Greek, like most so-called Greek-style yogurts, but made in the US, and the difference is palatable.
I have even tried Whole Foods and local so-called Greek/Middle Eastern stores, but to no avail. Even Kefir sold in every kind of store I have seen contains sugar in what to me are intrusive amounts, sometimes even in what I consider obscene amounts.
Has any one seen or heard of completely sugarless, plain, naturally sour yogurt available for purchase in the US? If so, where?
If not, any guide on how to make it myself?
Thank you.
Yogurt is not sugar-less as lactose is a sugar. Plain yogurt has no added sweetener, but there is no sugar gram free milk product, since milk itself contains sugar.
As for tartness in yogurt, that is more complicated. Milk fat makes things seem sweeter, organic milk also seems sweeter. The tartness is related to the combo of bacteria.
Yogurt is going to have some sugar because it's made out of milk, which has some sugar in it. You can't make yogurt that has no sugar at all. When you make your own, you won't know exactly how much of the sugar in the milk is still present after the yogurt is cultured. If you strain the yogurt (to make Greek yogurt) more of the sugar is removed, but again, you don't know how much.
Anyhow, to make your own yogurt, start with a gallon of milk. Heat to 180, cool to 115. Stir in 1/2 cup plain store-bought yogurt. (You can add 4 cups of powdered milk too if you want a thicker yogurt with more protein). Pour into jars, place in oven with the oven light on but the oven turned off. Leave it in the oven for 8 to 12 hours, then cool and refrigerate. You can strain the yogurt at that point if you want to...line a strainer with a couple layers of cheesecloth, put it over a bowl, and put the yogurt in the strainer. Put it in the fridge overnight and you'll have unsweetened Greek yogurt...which will still contain some naturally occurring sugar.
Those yogurts with zero sweeteners and no added sugar had zero artificial sweeteners and no added sugar, so they had the sugar that occurs naturally in the milk and the small amount of sugar from the fruit. They were sweetened with stevia. I think there were 8 or 10 carbs in one serving, don't remember the exact amount but it wasn't significantly lower than the 80 calorie fruit-on-the-bottom Greek yogurts that I usually buy when I'm too lazy to make my own yogurt.
Not trying to hijack, but HH, you can add the 4 cups of powdered milk in addition to the gallon of milk? No water or anything, just the whole milk and the powdered milk?
I did make the yogurt, without the powdered milk. It seems to have come out ok, I have it draining/straining through a flour sack dish towel in lieu of cheesecloth. I don't care for plain unflavored yogurt, so I will have to get back to you on the flavor/taste of it once hubby or daughter tastes it.
That is, if anyone is interested.
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