Homemade Yogurt
This is it, the only homemade yogurt recipe you'll ever need. It's the simple basic recipe that results in a thick creamy yogurt that isn't too tart and tangy.
Servings: 8
Equipment
- yogurt maker optional
Ingredients
- 4 cups pasteurized milk, I use whole milk and I always open a fresh carton when making yogurt. You can use low or non fat milk as well but the yogurt will be thinner and less creamy.
- 1 cup powdered milk, again I use whole milk pwder, but you can use low or non fat.
- 6 ounces prepared yogurt , or an envelope of powdered yogurt starter.
Instructions
preparing the milk
- Whisk the 1 cup powdered milk into the 4 cups pasteurized milk. Heat the milk in a saucepan to 110F (just comfortably warm to the touch, not hot.) You can do this on the stovetop or in the microwave (about 1 minute, then continue in short bursts until warm).
- Whisk in the 6 ounces of plain yogurt or the powdered starter.
yogurt incubation method ~ yogurt maker
- If using a yogurt machine fill the little pots to the top and turn on the machine according to directions. Let incubate for 6-8 hours. Refrigerate until cold. It will thicken further as it chills. Note: I check the yogurt at 6 hours: I lightly jiggle the machine and if the yogurt is set, then it's ready. If not, give it another hour or two.
yogurt incubation method ~ Instant Pot
- Pour the prepared milk into the Instant Pot insert (or into a heatproof bowl set inside the pot). Close the lid (it doesn’t need to seal). Press Yogurt and set the time for 6 hours (up to 8–10 for tangier yogurt).
- Let it incubate undisturbed, then transfer straight to the refrigerator to chill and fully set. It will thicken further as it chills.
yogurt incubation method ~ proofing box
- Cover your prepared milk and place in your proofing box set to 100–110°F.
- Let culture undisturbed for 6–8 hours, until lightly set and tangy, then refrigerate.
yogurt incubation method ~ warm spot in the kitchen
- Cover your container of prepared milk and place in a consistently warm spot (100–110°F), such as a turned-off oven with the light on, or a draft-free spot wrapped in thick towels or a heated throw on low. Let sit undisturbed for 6- 8 hours, or until just set. Refrigerate until cold. It will thicken further as it chills..
storing homemade yogurt
- Best quality is in the first 7–10 days. After that it’s still safe if it smells clean and fresh, but the texture may thin and the flavor will become more tart.
Notes
See post for details, notes, photos and tips.
Nutrition
Serving: 0.5 cup · Calories: 166 kcal · Carbohydrates: 13 g · Protein: 9 g · Fat: 9 g · Saturated Fat: 5 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 2 g · Cholesterol: 33 mg · Sodium: 116 mg · Potassium: 429 mg · Sugar: 13 g · Vitamin A: 368 IU · Vitamin C: 1 mg · Calcium: 322 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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