So, I bought a yogurt maker a couple of months ago and I love it. One of the reasons I bought it was so that I could make non-lowfat/non-fat-free yogurt (would that be called “full-fat”?) with no added sugar, which is impossible to find in a grocery store unless one wishes to part with an arm or a leg. And even then it can be difficult. I also bought it because yogurt is a quick, easy, and tasty snack to have on busy studio days. So far, I’ve been making my batches with whole milk or part whole milk and part half & half. However, this thesis business has gotten me feeling a little skinny, so today I decided to go all out and make it with straight half & half, in addition to adding another cup of powdered milk.
By my calculations, this yogurt will have (in one cup):
457 calories, 18 grams of protein, and 25 grams of sugar (all from the milk; no added sugar).
In comparison, Cabot Greek Vanilla Bean yogurt has:
220 calories, 18 grams of protein, and 32 grams sugar in a one-cup serving.
I’m pretty excited to see what it tastes like. I think it’ll be really thick and delicious! I’m going to add some vanilla extract before putting it in the maker to incubate. Tomorrow morning I’ll open it up, scoop the yogurt into a cloth bag, and hang the whole thing up to drain out the whey (making it even thicker and turning it into Greek yogurt). I’m tempted to try making some with whipping cream next. Yum!
Update: Here’s a picture of it hanging up to strain.