Easy Homemade Plain Yogurt
I finally did it! I have wanted to make homemade yogurt for a while. I bought a yogurt maker at a thrift store several months back and it just sat in my cabinet waiting to be used. It did the same thing at someone else’s house because it was brand-new when I bought it for $6.99.
Image: Courtesy of A Love a Fare
Yes I know you can make yogurt without a yogurt maker.
I have to say it was nice to just pour the mixture into the containers and walk away. The yogurt needs to be at a consistent temperature in order for it to incubate. My house has breezes and does not keep a steady temperature throughout the day.
I was a bit anxious waiting for it to get done. I checked it after 4 hours and it looked like yogurt but still not really thick. My taste testers kept pulling out spoons asking if they could try it. This batch of yogurt turned out creamy and I couldn’t be more happy with the results. Not bad for a first try.
- 1 quart of milk is equal to 4 cups
- 1/3 cup of yogurt
- Food thermometer
- Heat milk in a medium saucepan to 180 degrees Fahrenheit or 82.2 degrees Celsius. Stir occasionally to prevent a skin from forming on top of the milk. Also you don’t want the milk to scald.
- Turn off heat and let milk cool to 110-120 degrees Fahrenheit or 43.3-48.8 degrees Celsius. This will take about 15-30 minutes maybe longer. Milk can not go below 110 degrees Fahrenheit or 48.8 degrees Celsius. If it does just reheat a little.
- Mix in yogurt and stir to combine. Place milk and yogurt into your yogurt maker for 5-10 hours depending on how you like your yogurt. I tried 6 hours this time. Also the longer it incubates the more tart it will get. I may try longer next time.
- If you do not own a yogurt maker you can try any one of these suggestions. Click here One of my favorite suggestions is to use a slow cooker on warm. I’m trying that next.
- Cover and refrigerate in a glass, ceramic or plastic container for several hours. When ready to serve, pick your favorite toppings.