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Author:
shilanskitchen
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Homemade Yogurt Recipe: Easy & Creamy Fermented Delight
Learn how to make delicious, creamy homemade yogurt with this simple and detailed recipe. Perfect for breakfast, snacks, or cooking, this guide covers everything from heating the milk to fermentation, ensuring a perfect batch every time. Enjoy a healthy, fresh alternative to store-bought yogurt.
#Yogurt
#Homemade
#Dairy
#Healthy
#Fermented
#Breakfast
#Snack
#Easy Recipe
Milk heating in a saucepan
Recipe Information
15m
Prep Time
12h
Cook Time
12h 15m
Total Time
4
Servings
Medium
Homemade / International
German
Nutrition (per serving)
150
Calories
9g
Protein
12g
Carbs
8g
Fat
Starter yogurt being mixed into warm milk
Ingredients
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Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Jars of milk ready for incubation
Instructions
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- Heat the milk in a saucepan over medium heat, stirring occasionally, until it reaches 82-85°C (180-185°F). Do not boil. This pasteurizes the milk and denatures proteins, making a thicker yogurt.10m
Preview10mPreviewHeat the milk in a saucepan over medium heat, stirring occasionally, until it reaches 82-85°C (180-185°F). Do not boil. This pasteurizes the milk and denatures proteins, making a thicker yogurt. - Remove the saucepan from the heat and let the milk cool down to 43-46°C (110-115°F). This is the ideal temperature for the yogurt cultures to thrive.20m
Preview20mPreviewRemove the saucepan from the heat and let the milk cool down to 43-46°C (110-115°F). This is the ideal temperature for the yogurt cultures to thrive. - In a small bowl, whisk the starter yogurt with a ladleful of the warm milk until smooth. Then, add this mixture back into the main saucepan of milk and gently stir to combine thoroughly.2m
Preview2mPreviewIn a small bowl, whisk the starter yogurt with a ladleful of the warm milk until smooth. Then, add this mixture back into the main saucepan of milk and gently stir to combine thoroughly. - Pour the inoculated milk into clean jars or an incubator. Cover them and incubate at a consistent temperature of 43-46°C (110-115°F) for 6-8 hours, or until the yogurt is set and tangy.8h
Preview8hPreviewPour the inoculated milk into clean jars or an incubator. Cover them and incubate at a consistent temperature of 43-46°C (110-115°F) for 6-8 hours, or until the yogurt is set and tangy. - Once set, transfer the yogurt jars to the refrigerator and chill for at least 2-4 hours before serving. This stops the fermentation process and improves texture and flavor.4h
Preview4hPreviewOnce set, transfer the yogurt jars to the refrigerator and chill for at least 2-4 hours before serving. This stops the fermentation process and improves texture and flavor.
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💡 Tip: Click on any step to mark it as completed and track your cooking progress!