Creamy Homemade Yogurt (Printable)
Rich, tangy homemade yogurt made with just milk and active cultures — perfect for breakfast or snacks.
# 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. Do not allow the milk to come to a full boil.
02 - Remove the saucepan from heat and let the milk cool undisturbed to between 110°F and 113°F.
03 - In a small bowl, combine the yogurt starter with a few tablespoons of the cooled milk and whisk until completely smooth.
04 - Pour the thinned starter mixture back into the saucepan with the remaining cooled milk and stir thoroughly to ensure even distribution.
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, draft-free spot such as a turned-off oven with the interior light on or a dedicated yogurt maker. Incubate for 8 to 12 hours, or until the yogurt has set to your preferred consistency and tanginess.
07 - Transfer the set yogurt to the refrigerator and chill for at least 2 hours before serving. Store refrigerated for up to 1 week.
# Expert Tips:
01 -
- Once you taste homemade yogurt, that watery store bought version will never satisfy you again.
- You control every single ingredient, no hidden thickeners, no mystery cultures, just pure creamy goodness.
- Save a spoonful from each batch and you will never need to buy starter again.
02 -
- Skipping the thermometer and guessing the temperature cost me more batches than I care to admit.
- Disturbing the jars during incubation can cause uneven texture or prevent setting entirely.
03 -
- Strain your finished yogurt through cheesecloth for a few hours in the fridge and you will get something remarkably close to expensive Greek yogurt for pennies.
- If your yogurt tastes too mild, try letting it incubate an extra hour or two next time because tang builds slowly and predictably with patience.