Yogurt Recipe

Preparation Instructions

1. 1

   Heat the Milk

   In a saucepan, heat 1 liter of milk over medium heat until it reaches about 85°C (185°F). Stir occasionally to prevent it from scorching.

2. 2

   Cool the Milk

   Remove the saucepan from heat and let the milk cool down to about 43°C (110°F). You can speed up the cooling process by placing the saucepan in a cold water bath.

3. 3

   Add the Yogurt Starter

   Once the milk has cooled, stir in 2 tablespoons of plain yogurt. Make sure the yogurt contains live cultures.

4. 4

   Incubate the Mixture

   Transfer the mixture to a clean container and cover it with a lid or cloth. Place it in a warm environment (around 43°C or 110°F) for 4-12 hours. The longer it sits, the thicker and tangier it will become.

5. 5

   Check the Yogurt

   After the incubation period, check the yogurt. It should be thickened and have a tangy flavor. If it hasn't set, let it sit a bit longer.

6. 6

   Refrigerate

   Once set, transfer the yogurt to the refrigerator to cool and firm up further. It can be stored in the fridge for up to 1-2 weeks.