LOW FAT GREEK YOGHURT FOR WEIGHT LOSS

Measure out 3 kg of distilled water using four small bottles.

Add 800 g of skimmed milk powder to the water.

Mix the water and milk powder together until well combined.

Transfer the mixture to a nonstick pot.

Heat the mixture on the stove, stirring gently until it passes the finger test (can withstand heat for 5 seconds).

Once heated, remove from heat and strain the mixture to eliminate lumps or bubbles.

Cover the strained mixture to prevent a skin from forming as it cools down.

Thin out the starter yogurt with a few cups of milk until smooth.

Pour the thinned starter yogurt into the cooled milk mixture and stir well to combine.

Cover the mixture with a warm cloth to retain heat for fermentation.

Wrap the container in a nylon bag and place it in a cooler for 14 hours to ferment.

After 14 hours, check the yogurt for warmth and texture.

Equipment Needed

Dietary

Allergens