HOMEMADE YOGURT

Ingredients

1. Milk: 1 liter (whole milk works best, but you can use low-fat or plant-based milk).
2. Yogurt Starter: 2-3 tablespoons of plain, unsweetened yogurt with live active cultures (store-bought or from a previous batch).

Equipment

• A heavy-bottomed pot
• Thermometer (optional but helpful)
• Whisk or spoon
• Clean jars or containers with lids
• Insulated cooler, yogurt maker, or warm place for fermentation

Steps to Make Homemade Yogurt

1. Heat the Milk

• Pour the milk into a heavy-bottomed pot and heat it over medium heat.
• Heat the milk to 180°F (82°C). This step helps denature the proteins in the milk, resulting in thicker yogurt.
• Stir occasionally to prevent the milk from scorching at the bottom.

2. Cool the Milk

• Remove the pot from heat and let the milk cool to 110°F (43°C). This is the ideal temperature for the yogurt cultures to thrive.
• To speed up cooling, you can place the pot in a cold water bath.

3. Add the Yogurt Starter

• Once the milk has cooled to 110°F, add 2-3 tablespoons of plain yogurt with live active cultures.
• Whisk thoroughly to ensure the starter is evenly distributed.

4. Incubate for Fermentation

• Pour the milk mixture into clean jars or containers.
• Cover the jars with lids or plastic wrap.
  • Place the jars in a warm spot for 6-12 hours to allow fermentation. The ideal temperature for fermentation is 100-110°F (37-43°C).
    • Fermentation Options:
      • Use a yogurt maker.
      • Place the jars in an insulated cooler with warm water.
      • Use an oven with the light turned on (if it maintains a warm temperature).
      • Wrap the jars in a towel and place them in a warm spot.

5. Refrigerate

• Once the yogurt has reached your desired consistency, refrigerate it for at least 2 hours to stop the fermentation process and allow it to set further.

Enjoy your homemade yogurt! It’s a healthy, delicious, and cost-effective alternative to store-bought yogurt