Homemade Yogurt Recipe

Making Yogurt

1. 1

   Prepare the Milk

   In a saucepan, heat the whole milk over medium heat until it reaches about 180°F (82°C), stirring occasionally. This helps to denature the proteins in the milk.

2. 2

   Cool the Milk

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

3. 3

   Add Yogurt Starter

   Once the milk has cooled, whisk in the plain yogurt with live cultures until fully combined.

4. 4

   Incubate the Yogurt

   Pour the mixture into a clean glass jar or bowl. Cover it with a lid or a clean kitchen towel. Place the jar in a warm area (like an oven with the light on) for 6-12 hours, depending on how tangy you want your yogurt.

5. 5

   Check the Yogurt

   After the incubation period, check the yogurt. It should be thickened and have a tangy flavor. If it’s not set, let it incubate for a few more hours.

6. 6

   Chill and Store

   Once done, transfer the yogurt to the refrigerator and let it cool for at least 2 hours before serving.