Go Back

Making Yogurt At Home

Adapted from The Kitchn
Prep Time 1 hr
Cook Time 8 hrs
Servings 1 /2 gallon of yogurt

Ingredients
  

  • 1/2 gallon of whole milk
  • 8 oz commercial plain yogurt fat content doesn't matter, containing live active cultures

Instructions
 

  • Pour the milk into a dutch oven or other enamel ware. Attach a candy thermometer to the side of the pot with the tip submerged in the milk.
  • Heat over medium, stirring often to prevent scalding.
  • Bring temperature of milk to 200 degrees, and then turn of the heat.
  • Let milk sit until temperature reduces to 115 degrees.
  • In a small bowl combine yogurt and about 1/3 cup of warmed milk (exact quantity of milk is not important). Whisk together until yogurt is smooth.
  • Next pour the thinned yogurt into the pot of milk, whisking to distribute evenly.
  • Cover your pot with a snug fitting lid and wrap with kitchen towels or a bath towel.
  • Place in turned-off oven and let milk mixture ferment for at least 8 hours and up to overnight. Ideally the mixture should maintain at about 110 degrees for the duration of the ferment, but it is not hugely problematic if it drops lower than this temperature. If the temperature is lower it just might take longer for the yogurt to set up, or you may just need to be content with a thinner yogurt. Don't worry about fermenting too long and having your milk go bad- the bacteria prevents the yogurt from spoiling.
  • When your fermentation is complete, whisk your yogurt to remove any lumps and then transfer to a container to chill.
  • Fresh yogurt will last for about 2 weeks in the fridge.

Notes

To make greek style yogurt:
1. Set a colander onto a similar-sized bowl (but make sure there is room for drainage) and line the colander with cheesecloth.
2. Pour yogurt into cheesecloth and cover with plastic wrap.
3. Let the mixture drain for anywhere between 1 hour and up to overnight depending on how thick you prefer your yogurt.
4. When ready to use, remove from cheesecloth and whisk to remove any lumps.