Traditional Homemade Yogurt

🕒 Prep: 15 min
🔥 Cook: 12 hours
🍽 Serves: 8
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Making yogurt at home is a rewarding process, and this traditional recipe is as simple as it gets — just two ingredients! With a little patience, you’ll have a creamy, delicious treat that’s perfect for breakfast or snacking.

Ingredients for Traditional Homemade Yogurt

Whole milk is the base of our yogurt, providing the creamy texture and richness we love. You can use other types of milk, but whole milk gives the best results for a thick consistency. The plain yogurt acts as a starter, introducing the live cultures needed to transform milk into yogurt. Make sure it's plain and has live active cultures; this is crucial for fermentation to occur.

Tips & Tricks

  • Use a cooking thermometer for accuracy; guessing temperatures can lead to inconsistent results.
  • If your yogurt is too thin, next time, try letting it ferment a little longer.
  • Avoid using ultra-pasteurized milk as it may not set well.
  • For thicker yogurt, strain it through a cheesecloth after chilling.

Serving Suggestions

This homemade yogurt is versatile! Top it with fresh fruit, a drizzle of honey, or a sprinkle of granola for a delightful breakfast. It also works wonderfully in smoothies or as a base for savory dips. Try it with a dash of cinnamon or vanilla for a sweet twist.

Frequently Asked Questions

Can I use non-dairy milk?
Yes, but you'll need a thickening agent like agar agar, as non-dairy milk doesn’t naturally thicken.
How long does homemade yogurt last?
It typically lasts about 1-2 weeks in the refrigerator. Just keep it covered to maintain freshness.
What if my yogurt didn't set?
It might be due to low temperatures during fermentation or inactive starter cultures. Ensure your yogurt starter is fresh and your temperatures are accurate.

Traditional Homemade Yogurt Recipe Walkthrough

Start by pouring 4 cups of whole milk into a large saucepan. Set it over medium heat, and keep an eye on it as it warms. Stir occasionally to prevent it from sticking to the bottom or forming a skin. You’re aiming for 180°F — this process kills any unwanted bacteria and prepares the milk proteins for culturing.

Once you hit 180°F, remove the pan from heat. Now, patience is key. Let the milk cool naturally to 110°F. This is the perfect temperature for the yogurt cultures to thrive without being killed by heat.

In a small bowl, take 1/4 cup of your plain yogurt and add a few tablespoons of the warm milk. Stir until it’s smooth. This step tempers the yogurt, ensuring it mixes well without clumping.

Combine the yogurt mixture back into the saucepan with the rest of the milk. Stir thoroughly to distribute the cultures evenly. Pour this mixture into a glass or ceramic container, covering it with a lid or plastic wrap. This keeps it protected while it sets.

Now, for the waiting game. Place your container in a warm spot — you can use an oven with the light on or wrap it in a towel. Let it sit undisturbed for 6-12 hours. The longer it sits, the thicker and tangier it gets, so adjust based on your preference.

Once set, pop the yogurt in the fridge for a few hours to chill before serving. This helps it firm up a bit more and develop its flavor.

Why You'll Love This Recipe

  • Minimal ingredients: Just milk and a bit of yogurt.
  • Cost-effective: Save money compared to store-bought brands.
  • Customizable: Adjust the tanginess and thickness to your liking.
  • Probiotic-rich: Great for gut health.

Ingredients

4 cups whole milk
1/4 cup plain yogurt with live cultures

Step-by-step Instructions

1. Pour the whole milk into a large saucepan and heat over medium heat until it reaches 180°F. Stir occasionally to prevent scorching.
2. Remove the saucepan from heat and let the milk cool to 110°F.
3. In a small bowl, combine the plain yogurt with a few tablespoons of the warm milk and mix until smooth.
4. Stir the yogurt mixture back into the saucepan with the remaining milk until well combined.
5. Pour the mixture into a glass or ceramic container and cover with a lid or plastic wrap.
6. Keep the container in a warm place for 6-12 hours, until the yogurt has set to your desired thickness.
7. Once set, refrigerate the yogurt for a few hours before serving.

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