Homemade 2-Ingredient Yogurt Recipe – Yields a Lot and So Easy to Make!

Ingredients

• 1 liter (4 cups) whole milk (preferably full-fat)
• 2 tablespoons plain yogurt with live active cultures (store-bought or from a previous batch)

Instructions

1. Heat the Milk:
   Pour the milk into a saucepan and gently heat it over medium heat until it reaches about 180°F (82°C), or just until it starts to bubble around the edges. Stir occasionally to prevent scorching.
2. Cool the Milk:
   Remove the saucepan from heat and allow the milk to cool to about 110°F (43°C). It should feel warm but not hot to the touch.
3. Add the Yogurt Starter:
   In a small bowl, mix the 2 tablespoons of plain yogurt with a bit of the cooled milk. Stir until smooth. Then, pour this mixture back into the rest of the milk and stir well to combine.
4. Incubate the Yogurt:
   Pour the mixture into a clean container or bowl. Cover it with a lid or plastic wrap. Place it in a warm, draft-free spot (like inside an oven with the light on, wrapped in a towel) and let it sit undisturbed for 6–12 hours, or overnight. The longer it sits, the tangier the yogurt will be.
5. Chill and Serve:
   Once the yogurt has set, transfer it to the refrigerator to chill for at least 2 hours. It will thicken more as it cools. Stir before serving.

Tip:
Reserve 2 tablespoons from this batch to use as the starter for your next homemade yogurt!

Let me know if you want a version with pictures or a thicker Greek-style yogurt variation!