Homemade Yogurt
Easy to make homemade yogurt that's the absolute best rich and creamy plain yogurt. It's made with just two ingredients, no yogurt maker required, and it can be sweetened and flavored just as you wish.
Servings: 10 servings (about 7 cups regular, 5 cups Greek)
Ingredients
- 1/2 gallon whole milk (pasteurized and homogenized)
- 1 (5.3oz) container plain Greek yogurt or regular yogurt*, preferably whole or low fat
Instructions
- Pour milk into a 4 quart saucepan or pot.
- Heat milk over medium heat stirring frequently using a silicone spatula (to prevent scorching on bottom and edges) until it reaches 180 to 190 degrees on an instant read thermometer.
- Remove from heat and let milk cool to 110 degrees.
- Once it reaches 110 degrees whisk in Greek yogurt. Cover with lid and transfer to oven that is turned off but has oven light on (note that you'll want to test the oven temperature, some models may become too hot so you'll need to crack the oven door with a hot pad between the door and oven. The ideal temperature for yogurt making should be 105 to 115 degrees).
- Let yogurt rest for 10 to 12 hours in the oven until thickened and tangy.
- Transfer yogurt to fridge and let chill for at least 4 hours. For a thicker Greek style yogurt transfer yogurt to cheesecloth set over a large fine sieve (or use a yogurt strainer, this is the one I have) and let strain for 2 to 4 hours to desired thickness (this can be done during the 4 hour chill time).
- Sweeten yogurt when ready to serve as desired with honey, stevia or sugar. Flavor with vanilla or berries or desired mix-ins. Store unsweetened yogurt in the fridge in an airtight container, it will keep about 1 to 2 weeks.
Notes
*Be sure yogurt that you are using is real yogurt andn has "live and active cultures" listed.