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Thick and creamy homemade yogurt is so easy to make at home with just 2 ingredients, a heavy pot, and just a few minutes of actual hands on prep work. | aheadofthyme.com

Homemade Yogurt


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 10 hours 30 minutes
  • Yield: 1 litre of yogurt
  • Diet: Gluten Free

Description

Thick and creamy homemade yogurt is so easy to make at home with just 2 ingredients, a heavy pot, and just a few minutes of actual hands on prep work.


Ingredients

  • 1 litre milk (4 cups)
  • 2 tablespoons plain yogurt (contains live bacteria culture) or yogurt starter

Instructions

  1. Heat milk in a 4 qt. Dutch oven or stockpot over medium heat and stir gently until it simmers, about 8 to 10 minutes. Insert a digital thermometer to get a quick reading. The milk should reach 180°F.
  2. Remove from heat and stir occasionally. Let the yogurt cool down to 115°F.
  3. Whisk yogurt (or yogurt starter) into milk and stir well to mix evenly. Close the lid and place the Dutch oven into the oven (not heated) with the light on for 8-10 hours until the yogurt is set. I would move the Dutch oven close to the light to keep as warm as possible. It is recommended to keep the incubation temperature between 95°F to 115°F. Do not let the temperature go above 118°F or it could kill the live bacteria.
  4. Once the yogurt is set, transfer it into the refrigerator to stop further fermentation. You can store the yogurt in the refrigerator for up to 7 days. You can also use this yogurt to make your next batch.
  5. Serve cold with your favourite fruit and/or granola.

Notes

Type of yogurt: Use plain yogurt and make sure that it contains active bacteria cultures.

Type of container: Choose a container that will help the yogurt keep warm in oven. I recommend using a 4 qt. Dutch oven and wrapping a clean dry towel around it to keep the temperature steady between 100°F to 115°F.

How to monitor temperature: The best way to monitor the temperature is to place a digital thermometer in the milk during incubation in oven. If the temperature is too high (above 115°F), move the Dutch oven to the lower rack and further away from the light. If the temperature drops under 100°F,  turn the oven on for 15 seconds and off to generate some heat in oven.

Incubation time: The longer the incubation time and the higher the temperature, the more sour the yogurt will get.

How to store: Store the yogurt in an airtight container in the refrigerator for up to 7 days.

  • Prep Time: 30 minutes (+2 hours cooling time)
  • Cook Time: 8 hours
  • Category: Dairy
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade yogurt, easy homemade yogurt, how to make homemade yogurt, how to make yogurt, 2-ingredient homemade yogurt