Homemade Yoghurt. Get A Healthy-Looking, Plumped Complexion With The Power Of Probiotic-Rich Greek Yoghurt. How to Make Yogurt (Easy Homemade Recipe) An easy method for making your own yogurt that only requires milk, starter yogurt, a thermometer, and a couple canning jars and lids! Homemade yogurt requires very little special equipment.
Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. This is the basic recipe I have been using for years. You can have Homemade Yoghurt using 7 ingredients and 11 steps. Here is how you cook it.
Ingredients of Homemade Yoghurt
- It’s 1 liter (1 qt) of whole milk.
- It’s 1 Tbsp of plain yoghurt with active cultures.
- It’s of Tools/Equipment:.
- You need 1 of Thermometer to measure temperature of milk.
- It’s 1-4 Jars of or containers to hold your 1 liter of milk/yoghurt (I use a 1 liter jar, but you can use 2-4 smaller ones).
- It’s 1 of Insulated cooler, lunchbox, etc. to use as an "incubator" to keep your yoghurt warm while it's culturing. I use 2 soft insulated lunch boxes, putting one inside the other.
- It’s 1 of thermos that can hold some hot water to help warm your "incubator".
It might seem counterproductive to buy yoghurt to make yoghurt, but this is only necessary the first time. You can use the remaining yoghurt from your next batch to make the following one, and so on and so on. Most importantly, look for yoghurt that has the words 'live' or 'active cultures' on the packaging. All you need to make homemade yogurt is a half gallon of milk and about a half cup of yogurt.
Homemade Yoghurt step by step
- Heat milk over low heat to 82°C/180°F. Stir frequently..
- Remove from heat and let milk cool to 43-46°C (110-115°F). Meanwhile let 1 Tbsp of the regular yoghurt come to room temperature. Also prep your equipment as below if you don't have a special "yoghurt maker" or incubator..
- As your milk is getting closer to the correct temperature, prepare your containers, thermos, etc. I put hot water in my jars so they warm up and don't cause the milk temperature to drop when I pour in the milk..
- I don't have an incubator so I use an insulated cooler. I pour boiling water into a smaller thermos cup, put the lid on and put it inside the cooler. I close to cooler to let it warm up when the milk is getting close to cooling down..
- When the yoghurt reaches the correct temperature of 43-46°C (110-115°F), mix in the 1 Tbsp of regular yoghurt that you let come to room temperature..
- Pour the hot water out of your yoghurt container(s) and then pour in the milk. Close the lid..
- Put the filled container(s) into your homemade "incubator" or yoghurt maker, and close the lid..
- To help the temperature stay warm, I wrap my insulated coolers in 2 towels..
- Let the milk incubate for 6-8 hours, without disturbing the incubator or containers. After 6-8 hours, when you open it up, you'll see that your milk has magically turned into yoghurt! Remove from the incubator and cool before eating..
- Note: Don't let it incubate for too long or the yoghurt will curdle instead..
- To make your next catch, keep one tablespoon of the yogurt aside, and repeat all the steps!.
For the yogurt, either Greek or regular yogurt is fine, but avoid any flavorings; stick to plain, unflavored yogurts. There are two main ways to make homemade yogurt – on the stovetop (and then incubated in the oven or in a cooler) or with a yogurt maker. For me personally, I much prefer to use a yogurt maker rather than make it in a large pot, cook it on the stove, then keep it warm in my oven. To make your own yogurt at home, all you need is milk and some store-bought yogurt. Make sure the yogurt contains live active cultures, which are what turns the milk into more yogurt.