Plain Yogurt Recipe

Making Yogurt

1. 1

   Heat the Milk

   In a medium saucepan, heat the whole milk over medium heat until it reaches about 180°F (82°C). This step is crucial as it helps to denature the proteins.

2. 2

   Cool the Milk

   Remove the saucepan from heat and allow the milk to cool down to about 110°F (43°C). You can use a thermometer to check the temperature.

3. 3

   Add the Yogurt Starter

   In a small bowl, mix the plain yogurt with a few tablespoons of the warm milk to create a smooth mixture. Then gently stir this mixture back into the cooled milk.

4. 4

   Incubate the Yogurt

   Pour the mixture into a clean container, cover it with a lid, and place it in a warm environment (around 110°F) for 6-12 hours. The longer it sits, the thicker and tangier it will become.

5. 5

   Check the Yogurt

   After the incubation period, check the yogurt for thickness. If it's set to your liking, remove it from the warm environment.

6. 6

   Refrigerate

   Transfer the yogurt to the refrigerator. It will thicken further as it cools down. Once chilled, it’s ready to serve.