Sunday 1/10

Peach Homemade Greek Yogurt Recipe

Serves 4
Total time: 2 days, 30 minutes

2 cups nonfat milk
1 1/2 tablespoons plain yogurt or powdered yogurt starter
1 cup fresh or frozen peaches, cut into Ѕ-inch chunks
1/4 cup water
2 tablespoons sugar
2 tablespoons lemon juice

Per 3/4-cup serving:
100 cal
0 g fat (0 g sat)
20 g carbs
92 mg sodium
2.5 g fiber
16 g sugar
6 g protein

Preheat oven to 115° F or the lowest temperature setting.
In a medium pot, heat milk over medium heat until it begins to boil, stirring frequently to prevent a “skin”from forming. Remove from heat and allow milk to cool to 110° F.
Add either the yogurt or yogurt starter and whisk to combine. Pour mixture into a covered heat-safe container. Set the container in the oven and turn the oven off. Let it sit, uninterrupted overnight.
The next day, spoon the yogurt into a mesh colander lined with a double layer of cheesecloth or a coffee filter. Set it over a deep bowl, cover with plastic wrap and let it drain in the refrigerator overnight.
When yogurt is ready, combine peaches, water, sugar and lemon juice in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil for 15 minutes or until sauce thickens.
Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with 1/4 cup of peach sauce. Serve immediately or refrigerate the sauce for 1 hour to serve chilled.