Description
Homemade yogurt is a simple and economical way to enjoy a creamy, tangy treat that can be customized with your choice of milk.
Ingredients
Units
Scale
- 4 cups (1 Liter) whole milk (cow, goat, sheep, buffalo, as you wish)
- 1/2 cup (125ml) yogurt
Instructions
- In a saucepan, heat the milk until it is just about to boil, reaching a temperature of 180°F (82°C). Watch for small bubbles forming around the edges and steam rising from the surface.
- Remove the saucepan from heat and let the milk cool down to 110°F (43°C). This should feel warm to the touch but not hot.
- Stir in the 1/2 cup of yogurt into the cooled milk and mix well with a spoon until fully incorporated.
- Cover the mixture with a lid or a clean kitchen towel and place it in a warm spot, such as an oven with the light on, for 6-12 hours. The longer it sits, the tangier the yogurt will become.
- Once set, refrigerate the yogurt for a few hours before serving to thicken it further.
Notes
The yogurt will last in the fridge for up to a week. Remember to save half a cup for your next batch. For thicker, Greek-style yogurt, strain it using a colander lined with cheesecloth over a bowl. Making yogurt in the evening ensures fresh yogurt for breakfast. Organic ingredients are recommended for the best flavor and quality.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12
- Sodium: 120
- Fat: 8
- Carbohydrates: 12
- Fiber: 0
- Protein: 8
- Cholesterol: 30