Description
Learn how to make delicious homemade yogurt using simple ingredients and a yogurt starter. This easy recipe guides you through heating and cooling milk, adding a yogurt starter, incubating the mixture to develop flavor and texture, and refrigerating for a creamy and tangy yogurt perfect for breakfast or snacks.
Ingredients
Ingredients
- 42 ounces organic milk (whole, 2% or skim)
- 1 packet yogurt starter
Instructions
- Heat the milk: Pour the milk into a large glass, microwave-safe bowl. Heat on high in the microwave for 10 minutes. Check the temperature with an instant-read thermometer. Continue heating in 1 to 2 minute increments until the milk reaches 180°F (82°C).
- Cool the milk: Remove the bowl from the microwave and let the milk cool to 112 to 115°F (44 to 46°C). Speed up cooling by placing the bowl in an ice water bath.
- Add yogurt starter: Pour 1 cup of the cooled milk into a small glass. Sprinkle the packet of yogurt starter on top and mix thoroughly until dissolved.
- Combine together: Pour the milk and starter mixture back into the large bowl and stir well to combine evenly.
- Incubate the yogurt: Pour the mixture into glass jars of the yogurt maker. Set the timer for 7 to 9 hours. A longer incubation results in firmer, tangier yogurt with more beneficial bacteria.
- Refrigerate yogurt: After incubation, remove the jars from the yogurt maker and refrigerate until chilled. Serve with your favorite toppings like fruit or granola.
Notes
- Make sure to use a clean bowl and utensils to prevent contamination.
- The incubation time can be adjusted based on how tangy or firm you prefer your yogurt.
- You can use whole, 2%, or skim milk depending on your dietary preference.
- Store homemade yogurt in the refrigerator and consume within 1 to 2 weeks.
- Using an instant-read thermometer is important to achieve the correct milk temperatures.
