It’s super easy to make your own yogurt at home. It tastes 100 times better than the store-bought, and you know exactly what goes into it. Since a couple of friends asked me about the recipe, I’m going to finally write it down. I’ve tested a couple different version of yogurt recipes, after some tests and errors, this is what I come up with and worked best for us.
Homemade Yogurt Recipe:
Make 2 quarts of regular yogurt or 1.5 quart of Greek yogurt. You’ll need some plain yogurt with live culture as starter. After you’ve made the 1st batch, you can use it as starter for the subsequent batch.
Instructions:
1. Heat 2 quarts of whole milk to between 170Fº and 180Fº. 2% milk will work too but the yogurt will be less creamy.
2. Cool the milk to 110Fº, put in 2 tbsps of plain yogurt starter and mix well (1 tbsp of yogurt starter for 1 quart of milk).
3. Keep the mixture at 110Fº for at least 8 hours, the more it incubates, the more tangy it will become. Don’t keep it over 20 hours.
4. If Greek yogurt is desired, strain finished yogurt using a fine chinois or a cheesecloth bag for about 45 minutes until it reaches the desired consistency.
5. Homemade yogurt can be kept in refrigerator for a week.
BTW, you don’t need a yogurt machine for this, the things I’ve used to keep a temperature around 110Fº includes: an oven with an interior light on, a well insulated cooler, a precise-temperature slow cooker… Start testing with what you already own and I’m sure you will find something that works.
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