Homemade Yogurt 😊

Here is a recipe for homemade yogurt that makes approximately 1 quart (32 ounces) of yogurt:

Ingredients:

1 quart (32 ounces) milk (whole milk will result in a creamier texture, but you can use any type of milk)

2 tablespoons plain, store-bought yogurt with live cultures

Equipment:

Saucepan

Thermometer (preferably one that can clip to the side of the saucepan)

Glass jar or container with a lid for storing the yogurt

An oven or another appliance that can maintain a consistent temperature of around 110°F-115°F (43°C-46°C)

Instructions:

Pour the milk into the saucepan and heat it over medium heat until it reaches around 180°F (82°C). This will help to kill any bacteria that may be present in the milk, which will allow the yogurt culture to thrive.

Remove the saucepan from the heat and let the milk cool to around 110°F-115°F (43°C-46°C). You can speed up the cooling process by placing the saucepan in a sink filled with cold water.

Once the milk has cooled, add the 2 tablespoons of plain, store-bought yogurt with live cultures to the milk and stir it well to combine.

Transfer the mixture to the glass jar or container and place it in the oven or appliance that can maintain a consistent temperature of around 110°F-115°F (43°C-46°C).

Let the mixture sit for 6-12 hours, or until it has thickened and set to your desired consistency. The longer you let it sit, the thicker and tangier it will become.

Once the yogurt has set, remove it from the oven or appliance and place it in the refrigerator to cool. The yogurt will continue to thicken as it cools.

Once the yogurt is cooled, you can serve it as is or add your favorite toppings. Enjoy!