Homemade Yogurt

Step 1

Wash the equipment, including wooden spoons, a pot, and jars, in hot soapy water. Rinse well.

Step 2

Place the jars on the middle shelf in the oven (no plastic parts) and sterilize them for 10 minutes at 320ºF/160ºC.

Step 3

Add the milk to your saucepan or pot. Heat it over medium heat, stirring frequently, until it reaches 175-185ºF/80-85ºC. Remove the pot from the heat.

Step 4

Cool the milk to 108-112ºF/42-44ºC. Either set the pot aside and let it cool naturally (20+ minutes) or place it in an iced bath to speed up the process (1-2 minutes) and stir continuously for uniform cooling.

Step 5

Combine the plain yogurt (or starter) with ½ cup of the warmed milk and stir well. Add the mixture to the pot and stir gently.

Step 6

Pour the milk into the sterilized jars. If needed, clean the rims. Close the lids.

Step 7

The jars need to be placed in a warm environment at a constant temperature. You can wrap them in a blanket and put them in the oven (with the heat off!).

Step 8

Incubate the yogurt for 7-9 hours until it has thickened and becomes jiggly. The longer you leave the yogurt to ferment, the tangier it will taste.

Step 9

Once the incubation period is over, transfer the jars to the fridge. For thicker results, allow the yogurt to set for a couple of hours before enjoying it.

Step 10

Enjoy your homemade yogurt, and make sure to reserve a few tablespoons to use as a starter for your next batch.