Making homemade yogurt with just two ingredients is easier than you think! This recipe is perfect for those who want to enjoy fresh, creamy yogurt without spending hours in the kitchen. All you need is milk and a bit of plain yogurt to kickstart the fermentation process. This guide will walk you through the steps of making your own homemade yogurt, with no special equipment required. The result is a delicious, creamy, and tangy yogurt that you can enjoy with fruit, granola, or just on its own.
Ingredients:
- 4 cups full-fat milk (or any milk of your choice)
- 2 tablespoons plain yogurt (store-bought or homemade, with live cultures)
Instructions:
- Start by heating the milk. Pour 4 cups of milk into a medium saucepan and place it over medium heat. Stir occasionally to avoid burning.
- Heat the milk to about 180°F (82°C), making sure it’s steaming but not boiling. This step helps to denature the proteins, ensuring the yogurt has a smooth and creamy texture.
- Remove the milk from heat and let it cool. Allow the milk to cool down to around 110°F (43°C). This is the ideal temperature for the yogurt cultures to grow.
- Prepare the starter yogurt. In a small bowl, place 2 tablespoons of plain yogurt. Add a little bit of the cooled milk (about 1/4 cup) to the yogurt and whisk it together to create a smooth mixture.
- Add the yogurt mixture to the rest of the cooled milk. Slowly pour the yogurt mixture back into the pot of cooled milk while stirring gently. This helps evenly distribute the yogurt cultures throughout the milk.
- Incubate the yogurt. Transfer the milk and yogurt mixture into a clean container or bowl that can hold the milk. Cover it with a lid or a clean kitchen towel to maintain warmth.
- Let the yogurt set. Place the container in a warm spot where it can stay undisturbed. The ideal temperature is around 110°F (43°C), which can be achieved using an oven with a light on or a yogurt maker, but no fancy equipment is needed. Allow the yogurt to incubate for 6-12 hours, depending on how thick and tangy you like your yogurt. The longer it sits, the thicker and more tangy it will become.
- Check the yogurt. After 6 hours, check the consistency and taste. If you prefer a thicker yogurt, let it sit longer. Once the yogurt reaches your desired consistency and flavor, it’s ready to be moved to the fridge.
- Refrigerate the yogurt. Once the yogurt has set, cover the container with a lid and refrigerate it for at least 2 hours to allow it to fully firm up and chill.
- Serve and enjoy. Your homemade yogurt is now ready to be enjoyed! You can eat it as is, top it with fresh fruit, nuts, or honey, or use it in smoothies and desserts.