Easy Homemade Yogurt
- 1 quart of fresh milk
- 2 tablespoons yogurt
For a good yogurt texture, avoid
ultra-pasteurized milk and milk with vitamin C added. Make yogurt when your milk is fresh. Whole milk works best.
Put the milk in a saucepan and heat it to about 180 degrees. No need for a fancy thermometer: if it’s steaming and starting to froth a little, turn off the heat and let it cool down to the temperature of a baby bath. You should be able to stick your
finger in the center of the pot and feel it warm but not
When the milk gets to roughly wrist temperature, add two tablespoons of yogurt to it. Any yogurt with live cultures will do; I have a preference for the Liberte brand. More is not better. Too much starter yogurt will lead to overcrowded microbes and bitter yogurt. Just stir in your two tablespoons.
Transfer the milk to a quart container and set it somewhere it can stay at about body temperature for 8 to 12 hours. I use a small cooler full of warm water to set mine. I’ve also seen people use an electric heating pad and a towel. Whatever works.
I make my yogurt before bed, and let it ferment overnight. In the morning, I take it out of the cooler and put it in the fridge. It’s ready to eat by lunchtime.