STOP Buying Yogurt! Make Your Own Using Two Ingredients

Ingredients

• 1 quart Whole Milk (Prefer whole milk for richest texture; 2% or 1% can be used for thinner yogurt; avoid ultra‑pasteurized milk if possible)
• 2 tablespoons Plain Yogurt (starter) (Unflavored, with live active cultures (Lactobacillus bulgaricus & Streptococcus thermophilus); any brand that lists these cultures on the label)

Instructions

1. Heat the Milk

   Pour 1 quart of milk into the heavy‑bottomed saucepan and heat over medium heat, stirring occasionally with the wooden spoon, until small bubbles form at the edges and the milk reaches about 180°F.

   Time: PT10M

   Temperature: 180°F

2. Cool the Milk

   Remove the pot from heat and let the milk cool to roughly 110°F. Stir occasionally; you can place the pot in a sink of cool water to speed the process.

   Time: PT35M

   Temperature: 110°F

3. Prepare the Starter Mixture

   In a small bowl, combine 2 tablespoons of plain yogurt with about ½ cup of the warm (110°F) milk. Stir gently until fully blended.

   Time: PT5M

4. Inoculate the Milk

   Pour the starter‑milk mixture back into the pot of cooled milk and stir gently to distribute the cultures evenly.

   Time: PT5M

5. Transfer to a Clean Jar

   Wash the quart‑sized mason jar with hot, soapy water, rinse well, and pour the inoculated milk into it. Seal with the lid.

   Time: PT5M

6. Incubate the Yogurt

   Place the sealed jar in a warm spot (oven with only the light on, wrapped in a towel, or on a warm stove top) and let it sit undisturbed for 6–8 hours. Aim for about 7 hours for a balanced flavor.

   Time: PT7H

   Temperature: 108‑112°F

7. Check and Refrigerate

   After the incubation period, tilt the jar. The yogurt should move as a solid, pudding‑like mass. If still liquid, let it ferment another hour or two. Once set, move the jar to the refrigerator to stop fermentation.

   Time: PT10M

   Temperature: 4°C

8. Save Starter for Next Batch

   Scoop out 2 tablespoons of the finished yogurt, place it in a small clean jar, and store it in the refrigerator. This becomes your mother culture for the next batch.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g