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Your A to Z guide to homemade yogurt

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  • Author: Sawsan Abu Farha


Your guide to making homemade yogurt along with a troubleshoot to help you get it right from the first time


  • To make 1 and 1/2 cups of greek yogurt (use this as a basic formula, you can double it, triple it or make 10x the given recipe depending on how much yogurt you need)
  • 1 liter (5 cups) milk (not ultra-pasturized)
  • 1 tablespoon yogurt


  1. Pour the milk into a pot and heat it oer medium heat while stirring till it gets to 40C (if you are using fresh milk you need to boil it first then allow it to cool down to 40C)
  2. If you don’t have a thermometer you can still make yogurt, heat the milk until it feels warm to the touch.
  3. Add the yogurt starter and stir to insure it is destributed
  4. Cover the pot with the lid and them put it in a warm place and cover it with a blanket or a couple of blankets if it is a really cold day.
  5. Check on it after 4 hours, if it is still too runny, cover it again and give it a couple of hours (on really cold days you may need up to 10-12 hours)
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