Making Yogurt at Home
Homemade yogurt relies on patience and temperature control rather than complex chemistry. Once you master the timing, you will stop buying it from the store.
Consistency starts with temperature
If you don't have a thermometer, do not guess; you need to hit the exact range to ensure the bacteria thrive. Use a heavy-bottomed pot to prevent the milk from scorching on the base.
- Heavy-bottomed pot
- Digital instant-read thermometer
- Whisk
- Clean glass jars
- Insulated cooler or oven with light on
What goes in.
- 4 cupswhole milk
- 2 tbspplain yogurt with live active cultures
Maintaining a steady heat
The bacteria need a constant 105°F to 110°F environment to convert the lactose into lactic acid. A cold draft will stall the process, so wrap your vessel in a towel or place it in a turned-off oven with the light on.
The method.
Scald the milk
Pour the milk into your pot and heat over medium-low, whisking occasionally, until it reaches 180°F. This step changes the structure of the proteins so the yogurt sets firmly.
Cool down
Remove from heat and let it cool until it hits 110°F. If you add the starter culture while the milk is hotter than 120°F, you will kill the bacteria.
Inoculate
Whisk two tablespoons of existing yogurt into a small amount of warm milk until smooth, then stir this mixture back into the main pot.
Incubate
Pour into glass jars, cover, and place in a warm spot for eight hours. Do not stir or move the jars during this time.
Chill and set
Move the jars to the refrigerator for at least four hours before serving. This firms the texture and halts the fermentation.
Other turns to take.
Greek-Style
Line a colander with cheesecloth and pour the finished yogurt inside. Let it drain over a bowl in the fridge for two hours to remove excess whey.
When it doesn't go to plan.
Use a yogurt with no additives or stabilizers; the only ingredients on the label should be milk and cultures.
If the yogurt is too tart, cut the incubation time to six hours next time.
Save a few tablespoons of your batch to act as the starter for your next round.
The ones that keep coming up.
Why is my yogurt runny?
The milk likely didn't reach 180°F, or the starter culture was old and lacked active bacteria.
Can I use low-fat milk?
You can, but the texture will be thinner and less rich. Whole milk provides the best structure.
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