Making homemade yogurt is a simple and rewarding process! Here’s a step-by-step guide to help you create creamy, delicious yogurt at home.
Homemade Yogurt Recipe
Ingredients
- 4 cups whole milk (or any milk of your choice)
- 2-3 tablespoons plain yogurt with live active cultures (store-bought or from a previous batch)
Equipment
- A heavy-bottomed saucepan
- A thermometer (optional but helpful)
- A whisk or spoon
- A clean glass jar or container with a lid
- A warm place to incubate the yogurt (like an oven with the light on, a yogurt maker, or a warm spot in your kitchen)
Instructions
-
Heat the Milk:
- Pour the milk into a heavy-bottomed saucepan and heat it over medium heat. Stir occasionally to prevent it from scorching. Heat the milk until it reaches about 180°F (82°C). This step helps to denature the proteins, resulting in a creamier yogurt.
-
Cool the Milk:
- Remove the saucepan from the heat and let the milk cool to about 110°F (43°C). You can use a thermometer to check the temperature, or you can test it by dipping your finger into the milk; it should feel warm but not hot.
-
Add the Yogurt Starter:
- In a small bowl, mix the plain yogurt with a few tablespoons of the cooled milk to create a smooth mixture. This helps to temper the yogurt and makes it easier to incorporate.
- Whisk the yogurt mixture back into the cooled milk until well combined.
-
Incubate the Yogurt:
- Pour the milk mixture into a clean glass jar or container. Cover it with a lid or a clean kitchen towel.
- Place the container in a warm environment to incubate. Ideal temperatures for yogurt fermentation are between 100°F and 115°F (38°C to 46°C). You can use an oven with the light on, a yogurt maker, or wrap the container in towels and place it in a warm spot.
- Let the yogurt incubate for 6-12 hours, depending on how tangy you like it. The longer it ferments, the tangier it will become.
-
Check the Yogurt:
- After the incubation period, check the yogurt. It should be thickened and have a tangy flavor. If it’s not thick enough, you can let it sit for a few more hours.
-
Cool the Yogurt:
- Once the yogurt has reached your desired thickness and flavor, transfer it to the refrigerator to cool. This will stop the fermentation process. Chill for at least 2 hours before serving.
-
Store and Enjoy:
- Homemade yogurt can be stored in the refrigerator for up to 1-2 weeks. You can enjoy it plain or add your favorite toppings, such as fruit, honey, granola, or nuts.
Tips:
- Using Yogurt as a Starter: Make sure the yogurt you use as a starter contains live active cultures. You can save a few tablespoons of your homemade yogurt to use as a starter for your next batch.
- Flavoring: You can flavor your yogurt by adding vanilla extract, fruit purees, or sweeteners after it has cooled.
- Thicker Yogurt: For Greek-style yogurt, strain the yogurt through a cheesecloth or a fine mesh strainer to remove excess whey.
Enjoy your homemade yogurt! It’s a healthy and versatile addition to your diet that you can customize to your liking!