Homemade Yogurt
Indulge in the creamy goodness of *Homemade Yogurt*, a simple, budget-friendly recipe that brings probiotics and fresh flavor right to your kitchen. With just two basic ingredients—whole milk and plain yogurt with live cultures—this recipe transforms everyday staples into velvety, tangy yogurt through natural fermentation. Whether you're a seasoned chef or a beginner, you'll delight in the easy process of heating, cooling, and patiently waiting as nature does its magic. Perfect for breakfast bowls, smoothies, or snacking, this versatile yogurt recipe yields eight servings and can be customized to your ideal level of tartness. Make your own dairy masterpiece in just 15 minutes of prep time and enjoy the satisfaction of creating a healthful treat that stores well for up to two weeks. Explore the rewarding simplicity of DIY yogurt and elevate your homemade pantry staples today!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yogurt with live cultures
Instructions
Pour the whole milk into a medium-sized saucepan and place it over medium heat.
Heat the milk until it reaches 180°F (82°C), stirring occasionally to prevent it from scorching at the bottom.
Once the milk reaches the desired temperature, remove the saucepan from the heat.
Allow the milk to cool down to 110°F (43°C). Use a thermometer to ensure accuracy. This may take approximately 30 to 45 minutes on the countertop.
In a small bowl, take 2 tablespoons of plain yogurt with live cultures.
Once the milk has cooled to 110°F, add the yogurt to the saucepan and whisk gently to combine. This will introduce the beneficial bacteria needed to ferment the milk into yogurt.
Transfer the mixture into a glass, ceramic, or stainless steel container with a lid.
Cover the container with a lid or plastic wrap and place it in a warm, draft-free area to set undisturbed.
Let the mixture ferment for 6 to 12 hours depending on your taste preference. The longer the fermentation, the tangier the yogurt will be. 8 hours is a good average setting time.
After fermentation, transfer the yogurt to the refrigerator to chill for at least 2 hours before serving.
Stir the yogurt to a smooth consistency if there is any separation of whey, and enjoy your homemade yogurt!
The yogurt can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 48.3 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1237 mg | 95% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
