Yogurt
Learn the secrets to homemade yogurt that’s healthy, creamy, and delicious.
Ingredients
- 1 liter of milk (whole or low-fat)
- 2 tablespoons of plain yogurt (starter culture)
Instructions
Heat The Milk (10–15 Minutes)
- Pour milk into a saucepan and heat over medium heat until it reaches about 85°C (185°F). Stir occasionally to prevent a skin from forming.
Cool The Milk (20–30 Minutes)
- Let the milk cool to around 43°C (110°F), which is ideal for the yogurt bacteria.
Add The Starter (2–3 Minutes)
- Mix 2 tablespoons of plain yogurt with a little cooled milk, then stir it back into the rest of the milk.
Incubate (6–8 Hours)
- Pour the milk into a clean container, cover it, and keep it in a warm place (like an oven with the light on or a yogurt maker) until it sets.
Refrigerate (2 Hours Minimum)
- Chill the yogurt before eating to firm it up and improve flavor.