Homemade Yogurt Recipe
Indian · Condiment · 5 min total
Creamy, tangy homemade yogurt made with just two ingredients. This foolproof recipe yields thick, delicious yogurt perfect for breakfast or cooking.
5
min prep
min prep
8
servings
servings
75
kcal/serving
kcal/serving
Ingredients
- 1 quart whole milk
- 2 tablespoons plain yogurt with live active cultures
Instructions
- Heat the milk in a heavy-bottomed saucepan over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching.
- Remove from heat and let the milk cool to 110°F-115°F (43°C-46°C). You can speed this up by placing the pot in a cold water bath.
- In a small bowl, whisk the 2 tablespoons of yogurt with a few tablespoons of the warm milk until smooth.
- Pour the yogurt mixture back into the pot of warm milk and stir gently to combine.
- Pour the mixture into a clean glass jar or container. Cover with a lid or plastic wrap.
- Incubate the yogurt at 110°F-115°F for 6-12 hours, until set and tangy. You can use a yogurt maker, an oven with the light on, or a warm spot in your kitchen.
- Refrigerate for at least 4 hours to thicken further before serving.
Tips
- For thicker yogurt, strain through cheesecloth for a few hours to make Greek-style yogurt.
- Save 2 tablespoons of your homemade yogurt to use as a starter for the next batch.
- Flavor with honey, vanilla, or fruit before serving.
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