Plain Yogurt Recipe

Sterilize equipment

Wash a heavy saucepan, thermometer, whisk, a heatproof container (glass or stainless steel) and lids in hot soapy water and rinse well. This reduces unwanted bacteria and helps the starter culture dominate.

Combine milk and dry milk (optional)

If using dry milk for extra thickness, whisk 2 tablespoons nonfat dry milk into 1 liter whole milk in the saucepan until dissolved.

Place the saucepan with milk over medium heat and slowly heat to 82°C (180°F). Stir frequently to prevent a skin forming and to avoid scorching on the bottom. Heating denatures whey proteins to help set a firmer curd.

Once 82°C is reached, remove the pan from the heat and allow the milk to cool to 43–46°C (110–115°F). Stir occasionally to speed cooling and keep temperature even. Use an instant-read thermometer for accuracy.

Place 2 tablespoons of plain yogurt (with active live cultures) in a small bowl. Temper the starter by whisking in about 2–3 tablespoons of the warm milk until smooth and slightly thinner.

Whisk the tempered starter back into the larger pot of warm milk until evenly distributed. If using heavy cream for a richer result, whisk it in now.

Transfer the inoculated milk into your prepared heatproof container(s). Cover with a lid or a clean towel to keep heat in.

Maintain the mixture at 43–46°C (110–115°F) for 4–8 hours, undisturbed. Longer incubation yields tangier, thicker yogurt. Methods to maintain temperature: an oven with only the light on, an insulated cooler with a warm water bottle, a yogurt maker, or a thermos. Check temperature occasionally; avoid stirring.

After incubation, check for set: the yogurt should be custard-like and slightly wobbly. If it's not set, incubate another 1–2 hours and check again.

Cool the yogurt in the refrigerator for at least 2–4 hours to firm further and develop flavor.

If a smooth stirred yogurt is desired, whisk gently before serving. If straining into Greek-style yogurt, line a fine mesh sieve with cheesecloth and drain in the refrigerator for 1–4 hours until desired thickness is reached.

Store plain yogurt in a sealed container in the refrigerator for up to 7–10 days. Reserve 2 tablespoons as starter for a new batch within that time.