Homemade Yogurt
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A simple recipe for a bit of homemade luxury. The recipe yields 4 cups (1 Liter) of fresh yogurt.
  • 4 cups (1 Liter) whole milk (cow, goat, sheep, buffalo, as you wish)
  • ½ cup (125ml) yogurt
  1. In a saucepan heat milk until it is just about to boil (to 180F/82C).
  2. Take off heat and let the temperature drop (to 110F/43C).
  3. Stir the ½ cup yogurt into the milk and mix well with a spoon. Cover the pot with a lid and leave in a warm spot overnight. If your kitchen is a bit on the chilly side, wrap the pot in some tea towel and leave it in your oven with the pilot light on, or close to a radiator. If you put the yogurt in the oven overnight you might want to preheat the oven first so that it is already toasty.
  4. In the morning transfer to a glass jar or container and refrigerate. The longer you let the yogurt sit, anywhere from 10 to 24 hours, the thicker it will be.
The yogurt will last in the fridge for up to a week. Remember to save half a cup for your next batch. If you want thicker yogurt, Greek style, simply place a colander over a bowl and line it with cheesecloth, pour some of your regular homemade yogurt into the cloth. Gather the ends of the cloth and secure with a rubber band. Transfer to the fridge and leave it overnight to drain. In the morning you will find very thick yogurt in your cheesecloth and the excess liquid in the bottom of the bowl. If you don't have a cheesecloth, you can also use paper coffee filters.
Recipe by Honest Cooking at https://honestcooking.com/how-to-make-homemade-yogurt/