Yogurt Recipe
Make Yogurt Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Optional add-ins (for flavoring or straining)
Method
Base
- 1
Heat milk
Pour 1 liter whole milk into a heavy saucepan. Heat gently over medium heat, stirring occasionally to prevent scorching, until the milk reaches 82°C (180°F) or just begins to foam and small bubbles form around the edges. This kills unwanted bacteria and changes the milk proteins so the yogurt sets firm.
- 2
Cool milk
Remove the pan from heat and let the milk cool to 43–46°C (110–115°F). To speed cooling, place the saucepan in a sink with an ice-water bath and stir gently. Use an instant-read thermometer if available.
- 3
Prepare starter
If using store-bought plain yogurt as a starter, place 120 g (about 1/2 cup) of the yogurt in a small bowl. If using a powdered starter, follow the package instructions to rehydrate the equivalent amount in a little cooled, heated milk.
- 4
- 5
Incubate
Pour the inoculated milk into a clean container(s) or jars and cover. Maintain a steady temperature of about 43–46°C (110–115°F) for 6–12 hours depending on desired tartness and thickness: shorter time yields milder yogurt, longer time yields tangier and thicker yogurt. Incubation methods: - Oven method: Preheat oven to its lowest temperature for 2 minutes, turn oven off, place jars inside with the oven light on. - Cooler method: Place jars in an insulated cooler with a warm water bottle. - Yogurt maker: Follow the device instructions. Avoid disturbing during incubation.
- 6
Check set
After 6 hours, check for a custard-like set. A clean break across the surface indicates set. If still runny, continue incubating and check every hour until set to your liking.
- 7
Chill
Once set, refrigerate the yogurt (covered) for at least 2–4 hours to fully cool and firm up. Chilling also slows culture activity and improves texture and flavor.
Optional finishing and variations
- 8
- 9
Greek-style (strained) yogurt
For thicker Greek-style yogurt, line a fine-mesh sieve with cheesecloth and set over a bowl. Pour chilled yogurt into the lined sieve and refrigerate for 2–6 hours until desired thickness is reached. Save the drained whey for smoothies or baking.
- 10
Storage
Store covered yogurt in the refrigerator for up to 1–2 weeks. Keep a small portion (2–3 tbs) of a finished batch as starter for the next batch (up to 3–4 generations before cultures weaken).
