Yoghurt Recipe

Heat milk

Pour 1 liter of whole milk into a heavy saucepan. Heat gently over medium heat, stirring occasionally to prevent a skin forming, until the milk reaches 82°C (180°F) or until it is just at the point of simmering (small bubbles at edges). This denatures proteins and helps set a thicker yogurt. If you don't have a thermometer, heat until steam rises and small bubbles form around the edge but the milk is not boiling.

Optional: add powdered milk

If you want thicker yogurt, whisk in 2 tablespoons powdered milk into the hot milk until fully dissolved. Do this while the milk is hot so it dissolves well.

Cool milk

Remove the saucepan from the heat and let the milk cool to 43–46°C (110–115°F). Stir occasionally to release heat evenly. If you don't have a thermometer, it should feel warm but comfortable when you dip a clean finger (not hot).

Mix starter

Place 2 tablespoons of plain live-culture yogurt in a small bowl. Add a few tablespoons of the warm milk and whisk until smooth to temper the starter. Then whisk this mixture back into the cooled milk until evenly distributed.

Add flavor/sweetener (optional)

If using, stir in 1 tablespoon sugar or honey and 1/2 teaspoon vanilla extract now so the flavor distributes during incubation. Note: adding large amounts of sugar may slightly slow fermentation.

Incubate

Pour the inoculated milk into a clean container(s) with lids (glass jars or a shallow dish). Keep the containers warm and undisturbed at about 40–45°C (104–113°F) for 4–8 hours depending on desired tang and thickness: shorter time for mild yogurt, longer for tangier and firmer yogurt. Maintain warmth by placing jars in a warm oven with the light on, an insulated cooler with warm water bottles, a yogurt maker, slow cooker on low with a towel, or wrapped in towels in a warm place.

Check set

After 4 hours start checking: the yogurt should appear set (jiggles as a whole) and have a tangy aroma. If it still looks runny, continue incubating, checking every hour. Avoid stirring during incubation to get a smooth set.

Cool and chill

When set to your liking, transfer the containers to the refrigerator and chill for at least 2–4 hours to fully firm up and develop flavor. Cooling also slows the bacteria and stops fermentation.

Reserve starter

Save 2 tablespoons of this batch to use as starter for your next batch. Keep stored in the fridge and use within 1–2 weeks for best results.

Sweeten and flavor to serve

When yogurt is chilled and ready, stir in fruit, jam, honey, or flavorings to taste. If you prefer fruit on the bottom, spoon flavored jam into jars before adding yogurt. For thicker Greek-style yogurt, strain chilled yogurt through a fine sieve or cheesecloth for 1–3 hours until desired thickness is reached.

Storage

Store homemade yogurt covered in the refrigerator for up to 1–2 weeks. Use clean utensils to avoid contamination. Leftover yogurt can be used as a starter for several batches but replace regularly with a fresh commercial starter every few weeks to maintain culture vigor.