Recipe Details
Homemade Fresh Yogurt
Photo courtesy of Genius Kitchen
Recipe At a Glance
| Detail | Information |
|--------|-------------|
| Total time (includes overnight chilling) | 24 hours 15 minutes |
| Total yield | 1 quart |
| Number of servings | 4 |
Ingredients
This simple recipe uses just 4 everyday staples:
1 quart 2% low-fat milk
½ cup powdered milk
1–2 tablespoons honey (adjust to match your preferred sweetness)
½ cup plain yogurt, brought to room temperature
Step-by-Step Instructions
Pour all the milk into a small saucepan, then whisk in the powdered milk and honey until the mixture is fully smooth. Place the pan over medium heat, and warm the milk until it hits 120°F as measured by an instant-read thermometer.
Once the target temperature is reached, pour the warm milk into a clean cylindrical plastic container, reserving ½ cup of the warm milk in a separate small bowl.
Whisk the room-temperature plain yogurt into the reserved warm milk, then stir this starter mixture back into the main batch of milk in the plastic container.
Set the sealed container inside a narrow wine bucket lined with a heating pad, and turn the heating pad to the medium setting.
Let the mixture ferment for 3 to 12 hours. Check the temperature periodically to keep it as close to 115°F as possible; longer fermentation creates a thicker, tangier final yogurt.
After fermentation is complete, transfer the container to your refrigerator and chill overnight to let the yogurt set fully.
Community Review Tip
One home cook shared a popular, reliable adjustment to this method: First heat the full batch of milk to 180°F to kill any unwanted bacteria, then let it cool down to 110°F before mixing in your yogurt starter.
Recipe Credits
Submitted by Genius Kitchen, United States
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