Kefir Yogurt (Sana)
This recipe is my variation of one that came with my yogurt maker. It's easy to create Greek yogurt from this, too! Simply strain the yogurt in a colander lined with fine cheesecloth or coffee filters. Using kefir at the start creates a much more tart yogurt from the start; it tastes a lot like Sana from Europe. You can substitute plain yogurt with live active cultures for the kefir, if desired. Save 1/2 cup of yogurt to use a starter, if desired. Eat yogurt within a week.
Servings per recipe: 8
Calories per serving: 84
Preparation time: 10m
Total cooking time: 6h 15m
- 4 cups milk
- 1/4 cup instant nonfat dry milk powder, or more to taste
- 1/2 cup plain kefir
- 1 Preheat a yogurt maker or slow cooker on Low.
- 2 Whisk milk and dry milk powder together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool milk to lukewarm (100 to 110 degrees F/38 to 45 degrees C).
- 3 Gently stir kefir into milk mixture until just blended. Pour mixture into yogurt containers or slow cooker. Cook on Low
- 4 Cook on Low until desired level of tartness and yogurt consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator, at least 2 hours.