Ingredients
Ingredients
- 42 ounces organic milk (whole, 2%, or skim milk)
- 1 packet yogurt starter
Instructions
- Heat the milk: Pour the 42 ounces of organic milk into a saucepan and gently heat it over medium heat until it reaches about 180°F (82°C). This step helps to denature the proteins and prepare the milk for culturing.
- Cool the milk: Remove the saucepan from heat and allow the milk to cool down to around 110°F (43°C), which is the optimal temperature for the yogurt starter to work effectively without killing the active bacteria.
- Add the yogurt starter: Stir in 1 packet of yogurt starter thoroughly into the cooled milk, ensuring the starter is evenly distributed throughout the mixture.
- Incubate the mixture: Transfer the milk and starter mixture into a clean container, cover it, and keep it warm (around 110°F) for 6 to 12 hours. You can use a yogurt maker, an oven with the light on, or a warm spot in your kitchen to maintain the temperature.
- Refrigerate the yogurt: After incubation, place the yogurt in the refrigerator for at least 4 hours to chill and set. This will thicken the yogurt further and develop its flavor.
- Serve or store: Once chilled, your homemade yogurt is ready to enjoy. You can serve it plain or with your favorite toppings and store leftovers in the refrigerator for up to 1 week.
Notes
- You can use whole milk for creamier yogurt or skim milk for a lighter version.
- The incubation time affects the tartness; longer incubation yields tangier yogurt.
- Make sure all equipment is clean to prevent unwanted bacterial contamination.
- If you want thicker Greek-style yogurt, strain the yogurt through cheesecloth to remove excess whey.
- Save a small amount of your homemade yogurt as a starter for your next batch.
- Prep Time: 10 minutes
- Cook Time: 12 hours
- Category: Dairy
- Method: Stovetop
- Cuisine: Universal
