Homemade Yogurt

Ingredients

• 2 liters Whole Milk (fresh, preferably from supermarket)
• 200 ml Plain Yogurt (as starter) (unsweetened, at room temperature)
• 2 tablespoons Granulated Sugar (optional, for sweetening)
• 1 teaspoon Vanilla Extract (optional, for vanilla flavor)
• 1 teaspoon Strawberry Flavoring (optional, for strawberry flavor)

Instructions

1. Boil the Milk

   Pour the 2 L of whole milk into a saucepan and bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

   Time: PT10M

   Temperature: 100°C

2. Cool the Milk to Warm

   Remove the saucepan from heat and let the milk cool until it feels warm to the touch (about 45‑50 °C). You can place the pot in a sink of cold water to speed up cooling.

   Time: PT15M

3. Add the Yogurt Starter

   Stir the 200 ml of plain yogurt into the warm milk until fully incorporated. Make sure the starter is at room temperature to avoid curdling.

   Time: PT5M

4. Transfer to Container and Cover

   Pour the mixture into a clean glass or ceramic container. Cover tightly with cling film, then wrap the container with a clean kitchen towel to retain warmth.

   Time: PT5M

5. Incubate for 24 Hours

   Place the wrapped container in a warm, undisturbed spot (e.g., inside a kitchen cabinet, on top of a warm oven, or in a turned‑off microwave). Let it sit undisturbed for 24 hours.

   Time: PT0S

6. Check and Refrigerate

   After 24 hours, the yogurt should be set and slightly thickened. Transfer the container to the refrigerator to chill for at least 2 hours before serving.

   Time: PT0S

   Temperature: 4°C

7. Add Sweetener and Flavor (Optional)

   Stir in 2 Tbsp of sugar and your chosen flavoring (1 tsp vanilla extract or 1 tsp strawberry flavor) until fully dissolved. Taste and adjust sweetness if needed.

   Time: PT5M

8. Serve

   Spoon the chilled yogurt into bowls and enjoy as a snack, breakfast, or base for smoothies.

   Time: PT0S

Nutrition Facts

Calories

60

Protein

3 g

Carbohydrates

5 g

Fat

2 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: Full‑fat cow's milk, Organic whole milk
• Instead of Plain Yogurt (as starter): Kefir, Buttermilk
• Instead of Granulated Sugar: Honey, Maple syrup
• Instead of Vanilla Extract: Vanilla bean paste, Vanilla sugar
• Instead of Strawberry Flavoring: Pureed fresh strawberries, Strawberry jam (reduced)

Equipment Needed

• Saucepan
• Food Thermometer (optional)
• Mixing Spoon
• Glass or Ceramic Container
• Cling Film
• Clean Kitchen Towel
• Stove

Critical Steps — Do Not Skip

• Boil milk to kill germs and achieve the right protein structure.
• Cool milk to warm (45‑50 °C) – too hot will kill the starter, too cold will not set.
• Use non‑metal containers (glass, ceramic, or food‑grade plastic).
• Incubate undisturbed for a full 24 hours in a warm environment.

Chef Tips from the Video

• Use a kitchen thermometer for accuracy; the ideal starter temperature is 45 °C.
• Wrap the container with a towel and place it in a turned‑off oven with the light on for gentle warmth.
• For a thicker Greek‑style yogurt, strain the finished yogurt through cheesecloth for 1‑2 hours.

Troubleshooting

Storage

Refrigerator: 8‑10 days in a sealed container

Freezer: Not recommended; texture changes

Room temperature: Do not store at room temperature beyond the 24‑hour incubation

Make-Ahead Tips

• Reserve 2‑3 Tbsp of the finished yogurt as starter for your next batch.
• Flavor the yogurt after it has set; this preserves the natural taste of the culture.
• If you run out of store‑bought starter, you can use a small amount of the previous batch as culture.

Frequently Asked Questions