Homemade Yogurt Step-By-Step Recipe
Learn how to make delicious homemade yogurt with this easy step-by-step recipe. Follow these simple instructions to create creamy, flavorful yogurt at home.
Servings: 2 quarts
Calories: 122kcal
Ingredients
- 2 quarts of whole milk
- 2-3 tablespoons of unflavored yogurt culture Chobani® is our preferred brand
Instructions
- Heat the milk to 180 degrees and then let it cool to 110-115 degrees F.
- Add 2-3 tablespoons of unflavored yogurt culture to the milk and mix well.
- If using an Instant Pot, place the lid on and select the yogurt setting for your desired incubation time. If using a Dutch oven, place it in the oven with the light on and the door closed for the preferred incubation time (up to 48 hours, but 24 hours is recommended).
- After incubation, you can jar the yogurt or strain it for a Greek yogurt texture. To strain, line a strainer with a clean, thin cloth (such as a flour sack towel or double-layer cheesecloth) and place a bowl underneath to collect the whey. You can save the whey to make your next batch of yogurt or use it for lacto-fermenting items.
- Once strained, ladle the thick yogurt into mason jars, seal with a lid, and refrigerate. Allowing it to sit for 12 hours in the refrigerator will further thicken the yogurt. You can also flavor the yogurt with raspberry jam or a little vanilla extract if desired.
- Get creative with different flavors and enjoy your homemade yogurt!
Video
Notes
- Choose the Right Milk: Use high-quality milk for the best results. Whole milk will produce a creamier yogurt, but you can also use low-fat or skim milk.
- Heat the Milk: Heat the milk to around 180°F (82°C) to kill harmful bacteria and denature the milk proteins.
- Cool the Milk: Let the milk cool to around 110°F (43°C) before adding the starter culture. Cooling the milk too much will result in thin yogurt, while cooling it too little may kill the starter culture.
- Add the Starter: Add a small amount of store-bought yogurt with live active cultures to the milk as a starter.
- Incubate the Yogurt: Keep the milk and starter mixture at a temperature of around 110°F (43°C) for 4-6 hours to allow the bacteria to ferment and thicken the yogurt.
- Refrigerate: Once the yogurt has been set, refrigerate it for a few hours to stop the culturing process and allow it to firm up.
- Remember to keep everything clean and sanitized throughout the process to avoid contamination. Enjoy your homemade yogurt!
Nutrition
Serving: 1g | Calories: 122kcal | Carbohydrates: 10g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 87mg | Sugar: 10g