Description
Just milk and a starter culture create creamy, homemade yogurt. This simple recipe ensures delicious results every time.
Ingredients
Units
Scale
- 5 cups (1 liter) milk
- 1 tablespoon plain yogurt
Instructions
- Pour 5 cups (1 liter) of milk into a large pot. Heat over medium heat, stirring occasionally, until it reaches 104°F (40°C). If using fresh milk (unpasteurized), bring it first to a boil, then allow it to cool down to 104°F (40°C).
- Add 1 tablespoon of plain yogurt with active cultures to the warm milk. Stir thoroughly to ensure the starter yogurt is evenly distributed throughout the milk.
- Cover the pot with a tight-fitting lid. Place the pot in a warm, draft-free spot. Wrap the pot with a blanket or multiple blankets to maintain a consistent warm temperature, especially in colder conditions.
- Allow the yogurt to ferment undisturbed for at least 4 hours. After 4 hours, gently check the yogurt. If it appears too runny, cover again and allow fermentation to continue. Fermentation typically takes 6-8 hours but can take up to 10-12 hours in colder environments.
- Once set, refrigerate your yogurt for at least 3-4 hours before serving to achieve the best texture.
Notes
- Use full-fat milk for the creamiest yogurt.
- For a thicker yogurt, use less milk or let it ferment for a longer time.
- Store homemade yogurt in an airtight container in the refrigerator for up to 10 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 0g
- Protein: 8
- Cholesterol: 10