How to Make Yogurt

Name: How to Make Yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 17 h
Yield: 16 servings
Ingredients: ½ gallon whole or 2% milk; ½ cup plain whole-milk yogurt

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
16 hrs 30 mins
Total Time
17 hrs
Servings
16 servings
Calories
64 kcal
Course
Others
Cuisine
International

How to Make Yogurt

Xia Schmidt

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Whip up a batch of creamy homemade yogurt on the stovetop with just two simple ingredients and a few easy steps - no fancy equipment needed!

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Ingredients

Servings

½ gallon whole or 2% milk
½ cup plain whole-milk yogurt room temperature

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Instructions

Pour the milk into a large pot over high heat. Stir occasionally until it just comes to a boil or a temperature of at least 200℉, about 10 minutes. Remove from the heat immediately.
Allow it to cool down enough that you can stick your pinky finger in and handle the heat for 10 seconds. It will have a temperature between 110-115℉, which should take about 30 minutes, depending on the temperature of your kitchen.
Place half a cup of the milk at this temperature into a small bowl with the yogurt starter and stir to combine. Transfer that mixture into the milk in the pot and whisk to combine. If a skin forms on the surface of the milk you can remove or stir into the mixture.
Cover the pot with a tight-fitting lid and lay 2 large bath towels over to keep it warm in a warm spot in your kitchen, for at least 8 hours or overnight. The longer you leave it outside, the more firm and tangy it will become.
After that time, place the pot in the fridge to allow it to continue to thicken for at least 8 hours. After that point the yogurt is ready to be enjoyed.

Equipments used:

Notes

Yield: This recipe makes two quarts of yogurt. If you strain it to make Greek yogurt, the yield will be reduced to 1-1 1/2 quarts.
Storage: After the yogurt has fermented to your liking, transfer it to an airtight container or glass jars and store in the fridge for up to two weeks.
Tips: Mind the temperature: Cover the pot of yogurt with towels to maintain a warm temperature and cool down slowly.
Change taste and texture: Leave the yogurt at room temperature for up to 48 hours. The longer it sits out, the more sour the taste and the thicker the consistency.

Nutrition Information

Show Details

Calories 64kcal (3%) Carbohydrates 6g (2%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 10mg (3%) Sodium 59mg (2%) Potassium 177mg (5%) Sugar 6g (12%) Vitamin A 128IU (3%) Vitamin C 0.3mg (0%) Calcium 151mg (15%) Iron 0.03mg (0%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 64 kcal

% Daily Value*

Calories	64kcal	3%
Carbohydrates	6g	2%
Protein	4g	8%
Fat	3g	5%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	10mg	3%
Sodium	59mg	2%
Potassium	177mg	4%
Sugar	6g	12%
Vitamin A	128IU	3%
Vitamin C	0.3mg	0%
Calcium	151mg	15%
Iron	0.03mg	0%