Homemade Yogurt

Ingredients

• 1 liter Whole Milk (preferably full‑fat for creamier texture; bring to a boil then cool)
• 2 tablespoons Plain Yogurt with Live Cultures (acts as the starter culture; use a yogurt you enjoy the flavor of)

Instructions

1. Boil the Milk

   Pour the whole milk into a deep saucepan and set the heat to medium. Stir occasionally and watch closely until the milk reaches a rolling boil, then remove from heat.

   Time: PT10M

2. Cool the Milk

   Allow the boiled milk to cool for 30–45 minutes until it is warm to the touch (about 108‑112°F / 42‑44°C). A thin layer of fat may rise to the surface; you can skim it off if desired.

   Time: PT35M

   Temperature: 108‑112°F

3. Add the Starter Yogurt

   Stir in 2 tablespoons of plain yogurt into the cooled milk until fully incorporated. Make sure the milk is still at lukewarm temperature; if it’s cooler, gently warm it a few degrees.

   Time: PT5M

4. Transfer to Container

   Pour the milk‑yogurt mixture into a clean glass or ceramic container with a lid. Cover tightly.

   Time: PT3M

5. Incubate the Yogurt

   Place the covered container in a warm, draft‑free area (an off oven, a heating pad, or a sunny spot). Keep the temperature around 108‑112°F. Let it sit undisturbed for 6 hours.

   Time: PT6H

   Temperature: 108‑112°F

6. Check and Chill

   After 6 hours, open the container and check that the yogurt has set (it should be firm and slightly wobbly). Transfer the yogurt to the refrigerator to chill for at least 1 hour before serving.

   Time: PT1H

   Temperature: 4°C

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g