Creamy, tangy, and delicious homemade yogurt made with just two ingredients!
Ingredients:
- 1/2 gallon (8 cups) milk (whole milk, 2%, or skim – whole milk will yield the richest yogurt)
- 2 tablespoons plain yogurt with live and active cultures (for a starter)
Equipment:
- Large pot
- Thermometer (optional, but recommended)
- Containers for storing the yogurt (jars, containers with lids)
- A way to maintain a warm temperature (see instructions)
Instructions:
- Heat the Milk:
- Pour the milk into the large pot.
- Heat the milk over medium heat, stirring occasionally to prevent scorching.
- Heat the milk to 180°F (82°C). This pasteurization step helps to eliminate any unwanted bacteria and creates a better environment for the yogurt cultures.
- If you do not have a thermometer, heat the milk until small bubbles form around the edges of the pot, and the milk steams. Do not boil.
- Cool the Milk:
- Remove the pot from the heat and let the milk cool to 110°F-115°F (43°C-46°C). This is the optimal temperature for the yogurt cultures to thrive.
- If you don’t have a thermometer, you should be able to hold your finger in the milk for about 10 seconds without it being too hot.
- Add the Starter:
- In a small bowl, add the 2 tablespoons of plain yogurt (starter).
- Add a small amount of the cooled milk to the starter and mix well to temper it. This helps to prevent the cultures from being shocked by the temperature difference.
- Pour the tempered starter into the pot of cooled milk and gently stir until it’s evenly distributed.
- Incubate:
- Pour the milk mixture into your storage containers.
- Now, you need to keep the yogurt at a consistent warm temperature (100°F-110°F/38°C-43°C) for several hours (4-12 hours) to allow the cultures to work. Here are a few ways to do this:
- Oven: Preheat your oven to its lowest setting for a few minutes, then turn it off. Place the covered containers in the oven. You may need to turn the oven on for a short time every few hours to maintain the temperature.
- Yogurt Maker: If you have a yogurt maker, follow the manufacturer’s instructions.
- Instant Pot: Many Instant Pots have a yogurt setting, which is perfect for this.
- Insulated Cooler: Place the covered containers in an insulated cooler with warm water (around 110°F/43°C) surrounding them. Change the water as needed to maintain the temperature.
- Heating Pad: wrap the containers in a towel, and place them on a heating pad set to low.
- Check and Chill:
- After 4 hours, check the yogurt. It should be starting to thicken.
- The longer you incubate, the tangier and thicker the yogurt will become.
- Once it reaches your desired consistency, remove the containers from the heat source and let them cool to room temperature.
- Then, refrigerate for at least 2 hours to allow the yogurt to fully set.
- Enjoy:
- Your homemade yogurt is ready! Enjoy it plain, with fruit, honey, granola, or in your favorite recipes.
Tips and Variations:
- For thicker yogurt: You can strain the yogurt through cheesecloth or a fine-mesh sieve after it has set. This will remove some of the whey and create a thicker, Greek-style yogurt.
- Flavoring: Add vanilla extract, honey, or fruit puree after the yogurt has cooled.
- Using powdered milk: powdered milk can be added to the fresh milk to increase the protein content, and therefore, the thickness of the final yogurt.
- Starter: Make sure your starter yogurt has live and active cultures. Look for “live and active cultures” on the label. You can also use a powdered yogurt starter.
- Hygiene: Cleanliness is key! Ensure all your equipment is clean and sanitized to prevent unwanted bacteria growth.
- Reusing Starter: You can use a few tablespoons of your homemade yogurt as a starter for your next batch.
Enjoy your homemade yogurt!