How to make lean, whole and partially skimmed white yogurt

Making yogurt at home is simple and fun and gives the advantage of being able to experiment delicious recipes starting from a genuine and candid base, to be enriched with various ingredients, letting yourself be guided by your own tastes and a good dose of imagination.

Everyone has their own tastes, there are those who prefer yogurt that is lean, some whole, some white or with various flavors, more or less compact, sweet or with no added sugar.

Low- fat white yogurt
This recipe calls for skim milk and a less dense product.

- Ingredients:

• One liter of long-life skimmed milk
• A jar of low-fat 125 g (industrial or home-made)

- Preparation:

•  until everything is well mixed.
• Put the yogurt in a jug equipped with a spout, add a small amount of milk and mix with a wooden spoon
• Gradually add the rest of the milk and finally pour the solution into the jars of the yogurt maker . Place the containers on the appropriate heating base of the yogurt maker, cover only with the transparent lid of the latter and place everything on a stable base. Start the heating base by inserting the plug into the socket and leave it running for about 9 hours .
• After the necessary time has passed, remove the lid of the yogurt maker, being careful not to drain the condensation on the yogurt. Leave the jars at room temperature for about 5 minutes, then close them with their lids and place them in the refrigerator. They can be consumed after just an hour.

Reduced white yogurtWhole white yogurt
With this recipe you will have a more compact yogurt.

- Ingredients:

• One literofwhole fresh milk 
• A jar ofwhole greek yogurt of 125 g (or whole homemade yogurt)

- Preparation:

• Boil the milk and let it cool to room temperature.
• Put the Greek yogurt in a bowl, add a little milk and mix with an electric whisk. Add the rest of the milk a little at a time, stirring at low speed and trying not to leave lumps.
• Distribute the yoghurt solution in the special jars provided. Transfer the containers (uncovered) to the heating base of the yogurt maker and cover with the lid of the latter. Connect the plug to the socket.
• After about 12 hours take out the jars, let them cool for about ten minutes, then put their lids and place the small containers in the fridge for at least two hours.

Reduced white yogurtPartially skimmed white yogurt
The procedure and the ingredients are the same, only the fat percentage changes.

- Ingredients:

• One liter of semi-skimmed milk , 125 g of whole yogurt. 
• Approximate time of stay in the yoghurt maker 8 -10 hours .

A tip - For all three recipes, this simple rule should be kept in mind: if you want a thicker and creamier yogurt, you need to lengthen the fermentation time.
On the contrary, to have a less compact and tending to liquid yogurt, just leave the jars for less time on the heating base (but not less than 7 hours) . In any case, the result is satisfactory, with very pleasant taste, aroma and density.


A tip - Whoever prefers it, can prepare the yogurt base by adding to the milk of the special enzymes (a lyophilized preparation in sachets sold in pharmacies) . In this case, the preparation times are a little longer. It is necessary to previously dilute the product with a dash of warm milk, trying to mix everything perfectly, leaving absolutely no lumps. Then you can proceed to the usual preparation, but in the end the yogurt jars must remain 2 hours longer to ferment on the heating base of the yogurt maker .


Personalize the homemade yogurt .