Homemade Yogurt Recipe

This recipe provides a simple and delicious way to make creamy and natural yogurt at home. You can customize the thickness and flavor to your preference. Homemade yogurt is a versatile and healthy addition to your diet, perfect for breakfast, snacks, or as a base for dips and sauces.

Ingredients:

• 4 cups (1 liter) whole milk (you can also use 2% milk or even plant-based milk like almond or soy, but the texture might vary)
• 2 tablespoons plain yogurt with live and active cultures (this will act as your starter)

Equipment:

• Large saucepan¹
• Kitchen thermometer
• Clean glass jars with lids
• Insulated container (such as a cooler, oven, or Instant Pot)
• Optional: Whisk

Instructions:

1. Heat the Milk: Pour the milk into the saucepan and heat it gently over medium heat. Stir occasionally to prevent scorching at the bottom. You want to heat the milk to 180-185°F (82-85°C). This step is crucial as it denatures the milk proteins, resulting in a thicker and creamier yogurt. Use your kitchen thermometer to accurately monitor the temperature. Avoid boiling the milk.
2. Cool the Milk: Once the milk reaches the desired temperature, remove it from the heat and let it cool down to 105-115°F (40-46°C). This is the optimal temperature for the live and active cultures in your starter yogurt to thrive. You can speed up the cooling process by placing the saucepan in an ice bath, stirring gently.² Again, use your thermometer to ensure the milk has cooled sufficiently. If the milk is too hot, it can kill the beneficial bacteria in the starter. If it’s too cool, the fermentation process will be slow.
3. Temper the Starter (Optional but Recommended): In a small bowl, take a few tablespoons of the cooled milk and gently mix it with the 2 tablespoons of plain yogurt (your starter). This helps to gradually bring the temperature of the starter yogurt closer to the milk’s temperature, which can encourage better and more even culturing.
4. Combine Milk and Starter: Pour the tempered starter mixture (or the plain yogurt directly) into the cooled milk. Stir gently but thoroughly to ensure the starter is evenly distributed throughout the milk. This will ensure that the live cultures can work effectively to turn the milk into yogurt.
5. Pour into Jars: Carefully pour the milk mixture into your clean glass jars, leaving a little headspace at the top. Secure the lids tightly.
6. Incubate the Yogurt: Now, you need to keep the jars at a consistent warm temperature (around 100-115°F or 38-46°C) for 6-12 hours to allow the yogurt to culture and thicken. There are several methods you can use for incubation:
   • Oven Method: Preheat your oven to the lowest setting for a very short period (just until it feels slightly warm, then turn it off completely). Place the jars in the warm oven. You can also place a bowl of warm water in the oven to help maintain a consistent temperature.
   • Cooler Method: Line a cooler with towels. Place the jars inside and then pour warm (not hot) water around the jars, ensuring the water level is below the lids. Cover the cooler with a lid.
   • Instant Pot Method: Some Instant Pots have a yogurt setting, which maintains the ideal temperature.³ Follow your Instant Pot’s instructions for making yogurt. Alternatively, you can use the “Keep Warm” setting, but monitor the temperature closely to ensure it’s not too hot.
   • Yogurt Maker: If you have a yogurt maker, follow the manufacturer’s instructions.
7. Check for Thickness: After 6 hours, gently check the consistency of the yogurt. It should have started to thicken. If it’s not thick enough, continue to incubate for another 2-6 hours, checking periodically. The longer you incubate, the thicker and tangier the yogurt will become.
8. Refrigerate: Once the yogurt has reached your desired consistency, carefully transfer the jars to the refrigerator and chill for at least 2-3 hours. This chilling process stops the culturing and further thickens the yogurt.
9. Enjoy! Your homemade yogurt is now ready to enjoy. You can eat it plain, add your favorite fruits, granola, honey, or use it in recipes.

Tips and Variations:

• Using Different Milks: Whole milk will yield the creamiest yogurt due to its higher fat content. 2% milk will also work but might be slightly less rich. Plant-based milks like almond or soy can be used, but they may produce a thinner yogurt, and you might need to add a thickening agent like agar-agar or tapioca starch for a thicker consistency.
• Flavoring: You can add flavor extracts (like vanilla or almond) after the yogurt has chilled. For fruit-flavored yogurt, it’s best to add fresh or cooked fruit just before serving.
• Sweetness: If you prefer sweeter yogurt, you can add honey, maple syrup, or other sweeteners after chilling.⁴ Adding sweeteners before incubation can sometimes interfere with the culturing process.
• Thickness: If you prefer a thicker, Greek-style yogurt, you can strain the chilled yogurt through a cheesecloth-lined sieve for a few hours to remove some of the whey.⁵
• Saving a Starter: Always reserve a small portion of your homemade yogurt (about 2 tablespoons per batch of 4 cups of milk) to use as a starter for your next batch. Ensure it’s from a fresh batch (within a week or two) for the best results.
• Troubleshooting: If your yogurt doesn’t thicken, it could be due to the milk being too hot or too cold when you added the starter, an inactive starter, or an inconsistent incubation temperature. Ensure your starter has live and active cultures.

Enjoy the process of making your own delicious and healthy homemade yogurt!