Ingredients
- 1 liter (or quart) of whole milk (or any milk of your choice)
- 2 tablespoons plain yogurt with live active cultures (store-bought or leftover homemade)
Instructions
- Heat the Milk:
Pour the milk into a pot and heat it over medium heat until it reaches about 180°F (82°C). This helps kill any unwanted bacteria and gives your yogurt a thicker texture. Stir occasionally to prevent a skin from forming. - Cool the Milk:
Remove the pot from heat and let the milk cool down to about 110°F (43°C). To speed this up, you can place the pot in a sink filled with cold water. - Add the Starter Yogurt:
In a small bowl, mix 2 tablespoons of plain yogurt with a bit of the cooled milk until smooth. Then gently stir this mixture back into the rest of the milk. - Incubate:
Pour the milk into a clean container or bowl, cover it with a lid or clean towel, and keep it in a warm place for 6–12 hours (or overnight) until it sets. A warm oven with the light on, an Instant Pot, or a yogurt maker works well. - Check and Refrigerate:
Once the yogurt has thickened to your liking, transfer it to the fridge for at least 2 hours to chill and firm up more. - Enjoy:
Scoop and enjoy plain or with fruit, honey, or granola! Save a few tablespoons to use as your starter for the next batch.
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