Homemade Yogurt

🧂 Ingredients

• 8 cups whole milk

  avoid UHT/ultra-pasteurized milk; whole milk is best, but 2% or skim works too
• 1/2 cup plain yogurt

  or 2 packets of powder yogurt starter

Instructions

• 1 Wash the equipment, including wooden spoons, a pot, and jars, in hot soapy
  water. Rinse well.
• 2 Place the jars on the middle shelf in the oven (no plastic parts) and sterilize
  them for 10 minutes at 320ºF/160ºC.
• 3 Add the milk to your saucepan or pot. Heat it over medium heat, stirring
  frequently, until it reaches 175-185ºF/80-85ºC. Remove the pot from the heat.
• 4 Cool the milk to 108-112ºF/42-44ºC. Either set the pot aside and let it cool
  naturally (20+ minutes) or place it in an iced bath to speed up the process (1-2
  minutes) and stir continuously for uniform cooling.
• 5 Combine the plain yogurt (or starter) with ½ cup of the warmed milk and stir
  well. Add the mixture to the pot and stir gently.
• 6 Pour the milk into the sterilized jars. If needed, clean the rims. Close the
  lids.
• 7 The jars need to be placed in a warm environment at a constant temperature. You
  can wrap them in a blanket and put them in the oven (with the heat off!).
• 8 Incubate the yogurt for 7-9 hours until it has thickened and becomes jiggly. The
  longer you leave the yogurt to ferment, the tangier it will taste.
• 9 Once the incubation period is over, transfer the jars to the fridge. For thicker
  results, allow the yogurt to set for a couple of hours before enjoying it.
• 10 Enjoy your homemade yogurt, and make sure to reserve a few tablespoons to use as
  a starter for your next batch.

Nutrition Info