Imagine creating a silky, rich yogurt right in your own kitchen that puts store-bought versions to shame - and you can do it with just milk and a starter culture! This incredibly simple recipe transforms ordinary ingredients into a luxurious, probiotic-packed treat that will make you feel like a culinary wizard. Whether you're a health enthusiast, a cooking novice, or just someone who loves fresh, wholesome food, this homemade yogurt will revolutionize your breakfast and snack game forever.
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Cuisine: Global
Serves: 4 cups
Ingredients
- 4 cups whole milk
- 1/2 cup plain yogurt with live cultures
Instructions
- Pour the whole milk into a clean, heavy-bottomed saucepan and heat slowly over medium heat, stirring occasionally to prevent scorching.
- Use a digital thermometer to monitor the milk temperature. Heat the milk until it reaches 180°F (82°C), which helps kill any unwanted bacteria and denatures the milk proteins to create a smoother yogurt texture.
- Remove the milk from heat and let it cool down to 110-115°F (43-46°C). This temperature is crucial for activating the yogurt cultures without killing them.
- In a separate clean bowl, whisk the plain yogurt with live cultures until smooth and creamy.
- Gradually temper the yogurt by adding a small amount of warm milk and mixing gently to prevent curdling.
- Pour the tempered yogurt mixture back into the remaining warm milk, stirring thoroughly to distribute the cultures evenly.
- Transfer the mixture to clean glass jars or a yogurt maker. Cover with a clean lid or plastic wrap.
- Maintain a consistent warm temperature between 110-115°F for 6-8 hours. You can use a yogurt maker, Instant Pot, or wrap the container in towels and place in a warm oven with the light on.
- After incubation, refrigerate the yogurt for at least 2-3 hours to set and chill completely.
- Once chilled, your homemade yogurt is ready. It will keep in the refrigerator for 7-10 days.
Tips
- • Use the freshest, highest-quality whole milk for the creamiest results • Always use a digital thermometer for precise temperature control • Ensure your yogurt starter contains live, active cultures • Keep your work area and utensils scrupulously clean to prevent unwanted bacterial growth • Wrap your yogurt container in towels or use a consistent warm environment during fermentation • The longer you culture (up to 8 hours), the tangier and thicker your yogurt will become • For a Greek-style yogurt, strain the finished yogurt through cheesecloth to remove whey • Experiment with different milk types like goat or sheep milk for unique flavors • Save a portion of your homemade yogurt to use as a starter for your next batch
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 8g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
