Yoghurt Homemade
Transform your kitchen into a homemade dairy haven with this easy, two-ingredient Yoghurt Homemade recipe! Using just whole milk and plain yoghurt with live active cultures, this recipe teaches you the art of crafting creamy, tangy yoghurt from scratch in the comfort of your home. With minimal prep time and a simple fermentation process, you'll create a batch of all-natural yoghurt that's free of additives and bursting with probiotic goodness. Perfectly customizable, this yoghurt can be enjoyed plain, or paired with honey, fresh fruits, or granola for a wholesome treat. Whether you're looking for a healthy breakfast option or a versatile recipe to elevate your culinary skills, this DIY yoghurt is a must-try. Dive into the simplicity of homemade dairy and savor the satisfaction of crafting your own authentic yoghurt!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yoghurt with live active cultures
Instructions
Pour the whole milk into a heavy-bottomed saucepan and place it on medium heat.
Heat the milk gently while stirring occasionally to prevent it from scorching. Bring it to about 180°F (80°C), or until bubbles form around the edges and steam rises from the surface. If you don't have a thermometer, this is just below boiling point.
Remove the saucepan from the heat and allow the milk to cool to 110°F (43°C). You can speed up the cooling process by placing the saucepan in an ice bath, but ensure it does not cool down too much.
Once the milk has cooled to the target temperature, transfer it to a mixing bowl or container where you'd like the yoghurt to ferment.
In a small bowl, mix 2 tablespoons of plain yoghurt with 1/4 cup of the cooled milk to create a smooth starter mixture.
Stir the starter mixture into the rest of the cooled milk, ensuring it is evenly distributed.
Cover the container with a clean kitchen towel or plastic wrap, and place it in a warm spot where the temperature remains between 100°F and 110°F for fermentation. This can be an oven with the light on, a turned-off microwave, or using a yoghurt-maker if available.
Let the yoghurt ferment for 6 to 12 hours, depending on your desired level of tanginess. The longer it ferments, the tangier it gets.
Once the yoghurt has set, transfer it to the refrigerator to chill for at least 2 hours to stop the fermentation and thicken the texture.
Stir well before serving. You can enjoy the yoghurt plain or sweeten it with honey, fruits, or other toppings of your choice.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 48.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 11.1 mcg | 56% | |
| Calcium | 1240 mg | 95% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1512 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.
