Ingredients
- 4 cups (1 liter) whole milk
- 2 tablespoons plain yogurt (with live active cultures)
Instructions
- Heat the Milk:
- Pour the milk into a saucepan and heat it over medium heat until it reaches about 180°F (82°C). This step helps kill any unwanted bacteria and gives the yogurt a creamier texture. Stir occasionally to prevent scorching.
- Cool the Milk:
- Remove the saucepan from heat and let the milk cool down to around 110°F (43°C). This is the ideal temperature for the yogurt cultures to thrive.
- Mix in the Yogurt Starter:
- In a small bowl, mix 2 tablespoons of plain yogurt with a few spoonfuls of the cooled milk. Stir until smooth, then pour this mixture back into the rest of the milk. Stir gently to combine.
- Incubate:
- Pour the milk mixture into a clean container or bowl. Cover with a lid or clean towel. Keep it in a warm place (like your oven with the light on or wrapped in a towel) for 6-12 hours — the longer it sits, the tangier it gets.
- Check the Yogurt:
- After the incubation time, check if the yogurt is set. It should be thick and creamy. If it’s still runny, let it sit a bit longer.
- Chill and Enjoy:
- Once the yogurt is set, refrigerate it for a couple of hours to cool and firm up. Enjoy plain or with your favorite toppings like honey, fruit, or granola!
✨ Tips:
- For thicker yogurt: Strain it through a cheesecloth for a few hours to make Greek-style yogurt.
- Save some yogurt from this batch as your starter for the next one!
Would you like me to add variations, like a fruit-flavored version or a dairy-free alternative? 🍓✨