Homemade yogurt

Homemade yogurt

Based on 6 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

240 min

Ingredients

2Servings
½ l
milk
2 tbsp
plain yogurt with live cultures
MetricImperial

Utensils

saucepan, thermometer, whisk, oven, airtight container

Nutrition per serving

Cal173
Fat9 g
Protein9 g
Carb12 g
  • Step 1/3

    • ½ l milk
    • saucepan
    • thermometer
    • whisk

    In a saucepan over medium heat, cook milk until it reaches 90°C/200°F‎. Whisk often. For a thinner yogurt, let the milk cook for approx. 10 min. For a thicker yogurt, approx. 20 min. Take the pot off the heat, and bring the temperature of the milk down to 50°C/115°F. This can be done quickly by sticking the saucepan into an ice bath.

  • Step 2/3

    • 2 tbsp plain yogurt with live cultures
    • oven
    • airtight container

    Remove one cup of the cooled milk and add to a bowl. Mix in yogurt, then return the mixture to the original saucepan and whisk to combine. Ensure that the temperature remains around 50°C/115°F. Transfer the mixture to an oven safe, airtight container (like a mason or weck jar) and let set in a pre-heated oven at 50°C/115°F for approx. 4 hrs. or up to 8 hrs.

  • Step 3/3

    Remove the lid and check the consistency of your yogurt after the desired time. If there is any liquid on the surface of the yogurt, you can stir it in or simply drain it off. The yogurt can keep for up to 2 weeks in the refrigerator. Serve with fruit, honey, or granola and enjoy!

  • Enjoy your meal!

    Homemade yogurt

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