Thermos Yoghurt
Craft your own creamy and tangy homemade yoghurt with ease using this 'Thermos Yoghurt' recipe—an innovative, no-fuss method for yogurt-making enthusiasts. With just two simple ingredients—milk and plain yoghurt with live active cultures—this recipe takes only minutes of hands-on preparation. Heating and cooling the milk precisely ensures a smooth, delicious consistency, while a preheated thermos provides the ideal environment for fermentation. Whether you prefer a mild or tangy flavor, the fermentation time is fully adjustable to suit your taste. Perfect for breakfast, snacks, or meal prep, this versatile and preservative-free yoghurt is a healthy and satisfying addition to any diet. Plus, you'll have the option to save a starter for endless homemade batches!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 liters Milk (whole or 2%)
- 2 tablespoons Plain yoghurt with live active cultures (starter)
Instructions
Pour the milk into a saucepan and heat it over medium heat until it reaches 85°C (185°F), stirring occasionally to prevent scorching. This step helps kill any unwanted bacteria and improves the texture of the yoghurt.
Remove the saucepan from the heat and let the milk cool to 43°C (110°F). You can speed up the cooling process by placing the saucepan in a bowl of ice water, stirring gently.
In a small bowl, mix the plain yoghurt with 2 tablespoons of the cooled milk to create a smooth slurry. This ensures the starter distributes evenly into the milk.
Pour the yoghurt mixture back into the cooled milk and stir well to combine.
Preheat your thermos by rinsing it with boiling water to ensure it stays warm. Immediately pour out the water.
Pour the milk mixture into the preheated thermos, seal the lid tightly, and place the thermos in a warm, draft-free area. Let it ferment undisturbed for 6-12 hours, depending on how tangy you prefer your yoghurt.
After fermentation, open the thermos and check that the milk has thickened to a yoghurt-like consistency. If it's too runny, let it ferment for another hour or two.
Transfer the yoghurt to a clean container and refrigerate for at least 2 hours to fully set before serving.
Optional: Save 2 tablespoons of this yoghurt as a starter for your next batch.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 50.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 1241 mg | 95% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 1548 mg | 33% | |
*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.
