Homemade Yogurt

Ingredients

• 1 liter Whole Milk (Preferably full‑fat for creamier texture; bring to a boil then cool)
• 1 tablespoon Plain Yogurt (Use a live‑culture, unflavored yogurt as the starter; reserve a spoonful for the next batch)
• 1 pinch Salt (Optional, enhances flavor)

Instructions

1. Gather Ingredients & Equipment

   Measure 1 L of whole milk and 1 Tbsp of plain yogurt. Set out the pot, thermometer, spoon, glass jar, and towels.

   Time: PT5M

2. Heat Milk to Boiling

   Place the milk in the pot over medium‑high heat. Stir occasionally to prevent scorching. When the milk reaches a rolling boil, remove from heat.

   Time: PT10M

   Temperature: 212°F

3. Cool Milk to Incubation Temperature

   Allow the milk to cool until it reaches about 110°F (43°C). Test by dipping a clean finger; it should feel warm but not burn.

   Time: PT15M

   Temperature: 110°F

4. Inoculate Milk with Yogurt Starter

   Add the tablespoon of plain yogurt to the cooled milk. Whisk gently until fully incorporated. Add a pinch of salt if desired.

   Time: PT2M

5. Incubate the Yogurt

   Pour the mixture into the clean glass jar. Wrap the jar tightly with towels or a blanket to retain heat. Place the wrapped jar in an off oven, a dehydrator set to 110°F, or any warm spot for 8‑12 hours. Do not disturb the jar during this period.

   Time: PT10H

   Temperature: 110°F

6. Cool at Room Temperature

   After incubation, remove the jar from the warm area and let it sit at room temperature for about 1 hour. This stabilizes the texture.

   Time: PT1H

7. Refrigerate to Set

   Place the jar in the refrigerator for at least 2 hours to fully set. The yogurt will thicken further as it chills.

   Time: PT2H

   Temperature: 40°F

8. Save Starter & Serve

   Scoop out a tablespoon of the finished yogurt and set aside as the starter for your next batch. Serve the remaining yogurt plain or with fruit, honey, or granola.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

8 g

Fiber

0 g