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