Homemade Creamy Tangy Yogurt (Printable version)

Rich, tangy homemade yogurt made with just milk and active cultures. Perfect for breakfast or snacks.

# What you'll need:

→ Dairy

01 - 1 quart whole milk (low-fat milk may be substituted)
02 - 2 tablespoons plain yogurt with live active cultures (starter)

# Directions:

01 - Pour the milk into a saucepan and warm gently over medium heat, stirring occasionally, until it reaches 185°F (85°C). Do not allow the milk to come to a boil.
02 - Remove the saucepan from heat and let the milk cool to between 110°F and 113°F (43–45°C). Use a kitchen thermometer to monitor the temperature accurately.
03 - In a small bowl, combine the yogurt starter with a few tablespoons of the cooled milk, whisking until smooth and fully incorporated.
04 - Pour the thinned starter mixture back into the saucepan with the remaining cooled milk. Stir thoroughly to ensure even distribution of the active cultures.
05 - Divide the mixture among clean jars or a single clean container. Cover loosely with lids or a breathable cloth.
06 - Place the containers in a warm, undisturbed spot—such as a turned-off oven with the interior light on or a dedicated yogurt maker. Incubate for 8 to 12 hours, checking after 8 hours for desired consistency and tanginess. Longer incubation produces a thicker, tarter yogurt.
07 - Transfer the set yogurt to the refrigerator and chill for at least 2 hours before serving. Store refrigerated for up to 1 week.

# Expert Advice:

01 -
  • Once you taste fresh homemade yogurt you will never go back to store bought because the tang is brighter and the texture is silkier.
  • You only need two ingredients and a little patience, which makes this one of the most rewarding kitchen projects you can attempt.
02 -
  • If the milk is too hot when you add the starter you will kill the cultures and end up with plain warm milk so always double check the temperature.
  • Straining the finished yogurt through a cheesecloth for a few hours transforms it into something thick and luxurious that resembles Greek yogurt.
03 -
  • Clean your containers thoroughly before pouring in the milk because any stray bacteria can compete with your cultures and create off flavors.
  • Resist the urge to peek, stir, or jostle the jars during incubation because disturbing the yogurt while it sets can leave you with a grainy texture.

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