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How To Make Yogurt

How To Make Yogurt: Making homemade yogurt is a relatively simple process that involves fermenting milk with yogurt cultures. Here's a fail-proof recipe for making creamy yogurt at home.
Course Breakfast
Cuisine All
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings 1 gallon
Author Jyoti Behrani

Ingredients

  • 1 gallon Milk whole milk works best, but you can use low-fat milk (2%)
  • 2 tablespoon Yogurt starter culture store-bought plain yogurt with live active cultures, or yogurt starter from previous batch
  • Optional: Sweeteners flavorings, or additives like vanilla extract or honey
US Customary - Metric

Instructions

  • Heat the milk in a cooking pot over medium heat until it comes to a boil. Stir frequently to prevent scorching.
  • Remove the pot from the heat and let the milk cool to around 110°F (43°C).
  • To test the temperature of milk using your finger, gently dip the tip of your finger into the milk and touch it briefly. If the milk feels lukewarm or slightly warm, it's likely around 110°F (43°C), suitable for adding a yogurt starter; if it feels uncomfortably hot or scalding, it's too hot and needs to cool down.
  • In a small bowl, mix ¼ cup of the cooled milk with the 2 tablespoons of yogurt starter to create a smooth mixture.
  • Gently whisk the starter mixture back into the pot of cooled milk to evenly distribute the cultures.
  • To maintain a consistent warm temperature for the fermentation process, place the container in a warm spot, or an oven. 
  • Place the pot containing the milk and starter mixture in the oven.
  • Turn on the oven light. The heat generated by the light should create a warm environment ideal for yogurt incubation.
  • Cover the pot with a lid to prevent moisture loss and maintain a consistent temperature.
  • Let the yogurt incubate for about 4 to 8 hours, depending on your desired thickness and tanginess. The longer the incubation, the tangier the yogurt will become.
  • After the desired incubation period, check the yogurt's consistency and taste. It should be thicker and tangy.
  • Place a paper towel and then cover the pot with the lid. Refrigerate the yogurt preferably overnight to stop the fermentation process and allow it to set further.
    Note: Paper towel helps absorb extra moisture from the yogurt. Thus, making the yogurt thicker.
  • Enjoy Homemade Yogurt!

Notes

If you don't have an oven light, preheat your oven to the lowest temperature setting for a few minutes, then turn it off. This helps create a slightly warm environment for incubation.
Please refer to the post for the following:
  1. Tips For Fail-proof Yogurt Recipe
  2. FAQ's