Creamy Homemade Yogurt (Printable version)

Creamy, tangy cultured yogurt from just milk and active cultures, ready overnight.

# What you need:

→ Dairy

01 - 1 quart whole milk (low-fat milk may be substituted)
02 - 2 tablespoons plain yogurt with live active cultures (starter)

# How To:

01 - Pour the milk into a saucepan and warm gently over medium heat, stirring occasionally, until it reaches 185°F (85°C). Do not allow the milk to come to a boil.
02 - Remove the saucepan from heat and let the milk cool to between 110°F and 113°F (43–45°C). Use a kitchen thermometer for accuracy.
03 - In a small bowl, combine the yogurt starter with a few tablespoons of the cooled milk, whisking until completely smooth.
04 - Return the starter mixture to the saucepan with the remaining cooled milk. Stir thoroughly to ensure even distribution of the cultures.
05 - Pour the inoculated milk into a clean container or divide among individual jars. Cover loosely with lids.
06 - Place the containers in a warm environment — such as a turned-off oven with the interior light on or a dedicated yogurt maker — and let incubate for 8 to 12 hours, or until the yogurt reaches your preferred consistency and level of tanginess.
07 - Transfer the set yogurt to the refrigerator and chill for at least 2 hours before serving to allow it to firm up properly.
08 - Keep refrigerated. The yogurt will stay fresh for up to 1 week.

# Expert Advice:

01 -
  • Once you taste homemade yogurt, the store bought version suddenly tastes surprisingly flat and sweet.
  • You only need two ingredients and a bit of patience to make something that feels genuinely special.
02 -
  • If the milk gets too hot when you add the starter, the cultures will die and you will end up with sweet milk instead of yogurt.
  • Always save a few tablespoons from your current batch to use as starter for the next one, because it keeps working for several generations.
03 -
  • Do not jostle or move the jars while the yogurt is incubating, because movement disrupts the setting process.
  • The first batch from a store bought starter tastes good, but the second and third batches using your own yogurt as starter often taste even better.

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