Ingredients
Plain yogurt
- 1 quart pasteurized whole milk fresh; 2% also works
- 3 tablespoons plain yogurt with live active cultures fresh and unflavored
- 1/4 cup nonfat dry milk powder optional, for a firmer set
Equipment
- 1 heavy saucepan or double boiler
- 1 Instant-read thermometer
- 1 clean 1-quart jar with lid sanitized and warmed
- 1 incubator setup yogurt maker, warm cooler, or turned-off oven
Instructions
Method
- Wash the saucepan, thermometer, spoon, and jar with hot soapy water. Rinse well and let them air-dry. Keep the starter refrigerated until needed.
- Whisk the optional milk powder into the cold milk. Heat gradually to 180°F, stirring to prevent scorching. Hold at 180°F for 10 minutes for standard yogurt or up to 20 minutes for a firmer set.
- Remove the milk from the heat and cool it to 108°F to 112°F. A cool-water bath around the pan speeds this up, but do not let water enter the milk.
- Scoop 1 cup warm milk into a small bowl and whisk in the yogurt starter gently. Stir this mixture back into the remaining milk without beating in excess air.
- Pour into the warm clean jar, cover, and hold at 108°F to 112°F for 6 to 8 hours without disturbing it. Begin checking at 6 hours; it is ready when set like soft custard and pleasantly tart.
- Refrigerate immediately once set. Chill at least 4 hours before stirring or serving so the texture can firm and acid development slows.
Nutrition
Serving: 0.5 cup (1/8 batch)Calories: 75kcalCarbohydrates: 6gProtein: 4gFat: 4gSaturated Fat: 2.5gCholesterol: 12mgSodium: 50mgSugar: 6gCalcium: 140mg
Video
Notes
- Do not add starter above 115°F; excess heat can inactivate the culture.
- Use pasteurized milk and a starter labeled with live active cultures.
- For Greek-style yogurt, strain the chilled yogurt in the refrigerator through cheesecloth for 2 to 8 hours.
- Properly made yogurt generally keeps 10 to 21 days below 40°F, but discard it sooner if mold, off odor, or unusual color appears.
- Nutrition is estimated for whole-milk yogurt without optional milk powder.
