High Protein Homemade Yogurt

Elevate your breakfast or snack game with this creamy, nutrient-packed *High Protein Homemade Yogurt* recipe! Combining the richness of whole milk, the creaminess of Greek yogurt with live active cultures, and the nutritional boost of both non-fat dry milk powder and unflavored protein powder, this yogurt is a powerhouse of flavor and nutrition. Perfectly thickened through a gentle heating and fermentation process, this homemade yogurt is not only more affordable than store-bought options but also customizable to your protein needs. With a hands-off incubation method that allows you to prep it overnight, it's an easy way to fuel your day with gut-friendly probiotics and high-quality protein. Serve it chilled with fresh fruit, granola, or a drizzle of honey for a deliciously satisfying treat the whole family will love!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 8

Ingredients

• 1 liter whole milk
• 50 grams non-fat dry milk powder
• 60 grams unflavored protein powder (whey or plant-based)
• 3 tablespoons plain Greek yogurt with live active cultures

Directions

Step 1

1. In a large saucepan, pour 1 liter of whole milk and add 50 grams of non-fat dry milk powder. Stir well to combine thoroughly.

Step 2

2. Place the saucepan over medium heat and slowly bring the milk to a gentle simmer, stirring frequently. Aim for a temperature of about 85°C (185°F). This step helps to denature the proteins in the milk which results in thicker yogurt.

Step 3

3. Remove the saucepan from heat and allow the milk to cool to about 43°C (110°F). This temperature is optimal for yogurt cultures to thrive.

Step 4

4. Once cooled, add 3 tablespoons of plain Greek yogurt into the milk. Make sure the yogurt has active cultures; this acts as the starter. Whisk gently but thoroughly to combine.

Step 5

5. Stir in 60 grams of unflavored protein powder carefully to avoid lumps, until fully dissolved and incorporated into the milk mixture.

Step 6

6. Preheat your oven to 50°C (120°F) and then turn it off. Place the pot with the yogurt mixture inside the oven to incubate. Alternatively, transfer the mixture into a clean glass or ceramic container, and wrap it in towels to help maintain warmth.

Step 7

7. Let the mixture sit undisturbed in the warm environment for 8 to 12 hours or overnight, until it has thickened to your desired consistency.

Step 8

8. Once the yogurt has set, refrigerate it for a few hours to chill and further thicken. This also halts the fermentation process.

Step 9

9. Stir the yogurt well before serving to get a smooth consistency. It can be stored in the refrigerator for up to a week.

Nutrition Facts

Serving size	1186.3 grams (1186.3g)

Amount per serving	% Daily Value*
Calories	1079

Total Fat 36.30g	47%
Saturated Fat 20.40g	102%
Polyunsaturated Fat 1.10g
Cholesterol 145mg	48%
Sodium 760mg	33%
Total Carbohydrate 79.60g	29%
Dietary Fiber 0.00g	0%
Total Sugars 78.80g
Protein 106.80g	214%

Vitamin D 454IU	2269%
Calcium 2139mg	165%
Iron 2mg	12%
Potassium 2719mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 39.8%

Carbs: 29.7%