Homemade Yogurt Recipe
This homemade yogurt recipe guides you through making creamy, tangy yogurt using whole milk and plain yogurt as a starter. With simple stovetop heating and gentle incubation in the oven, you can create fresh, naturally cultured yogurt perfect for breakfast, snacks, or cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 25 minutes
- Yield: 10 servings
- Category: Dairy
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Yogurt Base
- 1/2 gallon whole milk (pasteurized and homogenized)
- 1 (5.3 oz) container plain yogurt or plain Greek yogurt (preferably whole milk yogurt)
Instructions
- Heat the milk: Pour the whole milk into a 4-quart saucepan or pot. Heat over medium heat while stirring frequently with a silicone spatula to prevent scorching until the milk reaches 180 to 190°F on an instant-read thermometer.
- Cool the milk: Remove the saucepan from heat and allow the milk to cool down to 110°F, the ideal temperature for adding the yogurt starter.
- Incorporate the starter: Once the milk reaches 110°F, whisk in the container of plain or Greek yogurt thoroughly to distribute the live cultures.
- Incubate the yogurt: Cover the pot with a lid and place it inside an oven that is turned off but has the oven light on to maintain a warm environment (about 105 to 115°F). To maintain the temperature, you may need to crack the oven door slightly using a hot pad between the door and oven. Let it rest for 10 to 12 hours until the yogurt thickens and becomes tangy.
- Chill the yogurt: Transfer the thickened yogurt to the refrigerator and chill for at least 4 hours to further set the texture and flavor.
- Optional straining for Greek yogurt: For thicker Greek-style yogurt, place the yogurt in cheesecloth over a fine sieve or use a yogurt strainer and let it drain for 2 to 4 hours during the chilling time until desired thickness is achieved.
- Serve and store: Sweeten the yogurt as desired with honey, stevia, or sugar and add flavorings like vanilla or fresh berries. Store unsweetened yogurt in an airtight container in the refrigerator where it will keep for 1 to 2 weeks.
Notes
- Use whole milk for creamier yogurt, but you can experiment with lower fat milks.
- Ensure the oven temperature stays between 105-115°F during incubation; too hot or cold will affect fermentation.
- You can reserve some homemade yogurt as starter for your next batch.
- Straining the yogurt makes it thicker and creamier, similar to store-bought Greek yogurt.
- Do not disturb the yogurt during incubation to ensure proper fermentation.
Find it online: https://justsosavory.com/homemade-yogurt-recipe/
