Ingredients
- 4 cups whole milk (or any milk of your choice)
- 2 tablespoons plain yogurt with live active cultures (store-bought or from a previous batch)
Instructions
- Heat the Milk: Pour the milk into a saucepan and heat over medium heat. Stir occasionally to prevent the milk from burning. Heat until it reaches about 180°F (82°C), then remove it from the heat. This helps to denature the proteins and ensures a smooth yogurt texture.
- Cool the Milk: Let the milk cool down to about 110°F (43°C), which is warm but not too hot. You can test by dipping your finger into the milk – it should feel comfortably warm but not scalding.
- Add the Yogurt Starter: Mix the 2 tablespoons of plain yogurt with a little bit of the warm milk in a small bowl until smooth. Then, whisk this mixture back into the rest of the milk thoroughly.
- Incubate the Yogurt: Pour the milk mixture into a clean container with a lid. Cover it with a lid or a clean cloth. Place the container in a warm spot to incubate for 4-12 hours, depending on how thick and tangy you prefer your yogurt. You can use a warm oven (turned off), a yogurt maker, or an insulated cooler.
- Check the Yogurt: After the incubation period, check the yogurt. If it’s thick enough for your liking and has developed the desired tanginess, it’s ready. If you prefer it thicker, you can leave it to incubate for a few more hours.
- Cool the Yogurt: Once it’s ready, remove it from the warm spot and place it in the fridge. Let it chill for a few hours before serving.
- Enjoy: Your homemade yogurt is now ready to enjoy! You can eat it plain or add your favorite fruits, honey, or granola.
Tips:
- If you want to make more yogurt in the future, save a couple of tablespoons from this batch to use as the starter for your next one.
- For a creamier yogurt, you can add a bit of cream to the milk before heating.
Enjoy your homemade yogurt!