Homemade Yogurt

Ingredients

• 5 cups Whole Milk (prefer grass‑fed for richer flavor; can substitute low‑fat or non‑fat milk, or a blend of milk and heavy cream for extra richness)
• 0.25 cup Plain Yogurt with Live Cultures (store‑bought plain yogurt; keep a quarter‑cup for future batches)

Instructions

1. Heat the Milk

   Pour 5 cups of whole milk into the saucepan and heat over medium heat, stirring occasionally, until the temperature reaches 180‑185°F. This denatures the milk proteins for a smoother yogurt texture.

   Time: PT15M

   Temperature: 180-185°F

2. Cool the Milk

   Remove the saucepan from heat and let the milk cool to about 110°F. Stir occasionally to speed even cooling and avoid a skin on top.

   Time: PT20M

   Temperature: 110°F

3. Inoculate with Yogurt Starter

   In a glass bowl, whisk together 0.25 cup plain yogurt with a small amount of the cooled milk to smooth it, then whisk the mixture back into the rest of the milk until fully incorporated.

   Time: PT5M

4. Incubate the Yogurt

   Cover the bowl with plastic wrap (poke a few tiny holes for minimal airflow) and place it in a warm spot—such as an off oven—maintaining a temperature of about 90‑100°F. Let it sit undisturbed for 5‑8 hours, or until set.

   Time: PT6H

   Temperature: 90-100°F

5. Chill the Yogurt

   After the yogurt has set, transfer the bowl to the refrigerator and chill for at least 2 hours before serving.

   Time: PT2H

   Temperature: 40°F

6. Optional: Strain for Greek‑Style Yogurt

   If you prefer a thicker, Greek‑style yogurt, line a colander with cheesecloth and let the chilled yogurt drain for 10‑15 minutes, or until desired consistency is reached.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g