Plain Yogurt Recipe

Heat milk

Pour 1 liter of whole milk into a heavy-bottomed saucepan. If using powdered milk for thicker yogurt, whisk the 2 tablespoons into the milk now until fully dissolved. Heat the milk over medium heat, stirring occasionally to prevent scorching, until it reaches 82°C (180°F) or until it just begins to steam and small bubbles form around the edge. This denatures proteins and helps the yogurt set thicker.

Cool milk

Remove the saucepan from heat and let the milk cool to between 43–46°C (110–115°F). To speed cooling, place the saucepan in a cold water bath and stir gently. Use an instant-read thermometer if available to monitor temperature accurately.

Place 2 tablespoons of plain yogurt with active cultures in a small bowl. Temper the starter by whisking in 1/4 cup (60 ml) of the warm milk taken from the saucepan until smooth. Pour the tempered starter back into the warm milk and whisk gently but thoroughly to distribute the culture evenly.

Transfer the inoculated milk to a clean container or leave it in the saucepan. Cover with a lid or cloth to retain heat. Maintain a steady temperature of about 43–46°C (110–115°F) for 6–8 hours (longer for tangier yogurt). Use one of these methods to keep warm: place the container in an oven with just the light on, wrap the container in towels in a cooler, use a yogurt maker, or place in an insulated thermos. Avoid disturbing the yogurt while it sets.

After 6–8 hours check the yogurt. It should be set with a tangy aroma and a slightly jiggly texture. If it is not set, continue incubating and check every hour. Once set, move the container to the refrigerator and chill for at least 2–4 hours to firm up completely.

After chilling, optionally stir in sweetener to taste or transfer to serving containers. Save 2 tablespoons of this batch as starter for your next batch and store in the refrigerator for up to 1 week.