How to Make Homemade Yogurt
This homemade yogurt recipe guides you through heating milk to the right temperature, cooling, and then inoculating it with a starter culture. The milk is heated to 180°F to alter the proteins for better yogurt texture and then cooled to 112-115°F, ideal for fermentation. A packet of yogurt starter is mixed with a small portion of milk before combining it back with the bulk milk. The mixture is incubated in jars for 7 to 9 hours, resulting in a creamy yogurt that can be customized in thickness and tanginess by varying incubation time. The final yogurt can be enjoyed with added toppings like fruit or granola.
Ingredients
- 42 ounces milk whole, 2% or skim milk, organic
- 1 packet yogurt starter
Instructions
- Pour the milk into a large glass, microwave-safe bowl.
- Heat the milk in the microwave on high for 10 minutes. Using an instant read thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute increments until the temperature has reached 180 degrees fahrenheit.
- Remove the milk and let it cool to 112-115 degrees fahrenheit. This process can be sped up by using an ice water bath.
- Pour 1 cup of the milk into a small glass. Sprinkle the packet of yogurt starter on top and thoroughly mix it in.
- Pour the small glass of milk back into the large bowl and stir to combine.
- Fill the glass jars of the yogurt maker. Set the timer for 7-9 hours. The longer you leave the yogurt, the firmer and more tangy it will become. More beneficial bacteria are also produced with a longer incubation time.
- Once the incubation is complete, remove the glass jars and refrigerate.
- Before serving, you can add any toppings, such as fruit and granola.
Nutrition Information
Nutrition Facts
Serving: 7 servings
Amount Per Serving
Calories 103
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 73mg | 3% |
| Potassium | 224mg | 5% |
| Sugar | 8g | 16% |
| Vitamin A | 275IU | 6% |
| Calcium | 192mg | 19% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.