Yogurt Recipe

Time12h

Serves4

Creamy and tangy yogurt made from fresh milk, perfect for a healthy snack or as a base for smoothies and desserts.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Heat the Milk
In a saucepan, heat the whole milk over medium heat until it reaches 85°C (185°F). Stir occasionally to prevent burning.
2
Cool the Milk
Remove the saucepan from the heat and let the milk cool down to about 43°C (110°F). You can speed this up by placing the saucepan in a cold water bath.
3
Add Yogurt Culture
In a small bowl, mix the plain yogurt with a few tablespoons of the cooled milk until smooth. Then, add this mixture back to the saucepan and stir gently to combine.
4
Incubate
Pour the mixture into a clean container and cover it with a lid or plastic wrap. Place it in a warm environment (like an oven with the light on or an insulated cooler) for 6-12 hours, depending on how tangy you want your yogurt.
5
Refrigerate
Once the yogurt has set to your desired consistency, transfer it to the refrigerator. Allow it to chill for at least 2 hours before serving.