Description
Making Homemade Yogurt is a simple and rewarding process that lets you enjoy fresh, creamy, and probiotic-rich yogurt tailored to your taste. Using just milk and a small amount of live-culture starter yogurt, you can create a natural, preservative-free snack or breakfast staple with customizable creaminess and flavor. This step-by-step guide will help you master the art of yogurt making, perfect for beginners and seasoned cooks alike.
Ingredients
Scale
Basic Ingredients
- 4 cups whole milk (can substitute 2% or skim milk)
- 2 tablespoons plain, live-culture starter yogurt
Optional Additions
- Honey or maple syrup (to taste, added after fermentation)
- Vanilla extract (to taste, added after fermentation)
- Fresh fruit purees (as desired, added after fermentation)
Instructions
- Heat the Milk: Pour the milk into a clean pot and slowly heat it until it reaches 180°F (82°C). This step kills unwanted bacteria and alters milk proteins, ensuring your yogurt sets with a creamy texture.
- Cool the Milk: Remove the pot from heat and let the milk cool down to around 110°F (43°C), the ideal temperature for adding the starter culture without harming beneficial bacteria.
- Add the Starter Yogurt: Scoop 2 tablespoons of plain starter yogurt into a bowl, stir in a little warm milk to make it smooth, then gently mix this back into the pot of cooled milk.
- Incubate the Yogurt: Transfer the mixture to a clean container, cover it, and keep it warm for 6 to 12 hours. Use a yogurt maker, an oven with the light on, or wrap it in a towel to maintain a steady temperature.
- Chill and Enjoy: Once the yogurt has set and developed a pleasant tang, refrigerate it for at least 4 hours to firm up. Serve chilled plain or with your favorite toppings.
Notes
- Use fresh yogurt with live active cultures as a starter for best results.
- Maintain a consistent incubation temperature around 110°F (43°C) to achieve proper fermentation and thick texture.
- Avoid metal containers during incubation; use glass or ceramic instead.
- Longer incubation (up to 12 hours) increases tanginess but don’t overextend to prevent sourness.
- For Greek-style yogurt, strain the finished product using cheesecloth overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No-Bake, Fermentation
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 90
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
Keywords: homemade yogurt, yogurt recipe, probiotic yogurt, creamy yogurt, natural yogurt, yogurt starter, yogurt incubation
