How To Make Yogurt at Home

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How To Make Yogurt at Home
Makes about 2 quarts yogurt
What You Need
Ingredients

1/2 gallon milk whole or 2% are best, but skim can also be used
1/2 cup commercial yogurt containing active cultures

Equipment

3 quart or larger Dutch oven or heavy saucepan with a lid

Spatula
Instant-read or candy thermometer (one that can clip to the side of the pan)
Small measuring cup or small bowl
Whisk

Instructions

1. Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the
milk to right below boiling, about 200F. Stir the milk gently as it heats to make sure the bottom
doesn't scorch and the milk doesn't boil over. According to the National Center for Home Food
Preservation, this heating step is necessary to change the protein structure in the milk so it sets as a
solid instead of separating.
2. Cool the milk. Let the milk cool until it is just warm to the touch, 112F to 115F. Stir occasionally to
prevent a skin from forming. (Though if one does form, you can either stir it back in or pull it out for a
snack!) You can help this step go faster by placing the Dutch oven in an ice water bath and gently
stirring the milk.
3. Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and add the
yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
4. Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking
gently. This inoculates the milk with the yogurt culture.
5. Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot
in a turned-off oven turn on the oven light or wrap the pot in towels to keep the milk warm as it sets
(ideally around 110F, though some variance is fine). You can also make the yogurt in a dehydrator left
at 110F or using a yogurt maker.
6. Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight the exact
time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences.
The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt,
start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling
or stirring the yogurt until it has fully set.
7. Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery
whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before
transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer
the to storage containers, cover, and refrigerate. Homemade yogurt will keep for about 2 weeks in the
refrigerator.
8. Your next batch of homemade yogurt. Once you start making your own yogurt, you can use some of
each batch to culture your next batch. Just save 1/2 cup to use for this purpose. If after a few batches,
you notice some odd flavors in your yogurt or that it's not culturing quite as quickly, that means that
either some outside bacteria has taken up residence in your yogurt or that this strain is becoming
weak. As long as this batch still tastes good to you, it will be safe to eat, but go back to using some
store-bought commercial yogurt in your next batch.
Recipe Notes
Cost Breakdown: We eat about a quart of yogurt a week in our house, which was costing roughly
$2.60 a week. A half gallon of milk makes a little less than two quarts of yogurt, which has been just
enough to last us two weeks. We buy a local brand of milk that costs $3.70 per half gallon ($1.85 per
quart), so we end up saving about 75-cents per week on yogurt. Nice.

Holding the Temperature: If your milk drops below 110 while it's incubating, that's fine. It will take
a little longer to set and might end up a little looser, but the bacteria in the yogurt culture will keep
the milk from spoiling. By the way, even after 8 hours in the oven (overnight), our yogurt made in the
Dutch oven still usually registers about 100 when I take it out of the oven!

Homemade Greek Yogurt: You can make Greek-style yogurt by straining your homemade yogurt until
it is as thick as you like. Read more about it here: How to Make Thick & Creamy Greek-Style Yogurt

This post and recipe have been updated. Originally published Aug

Homemade Yogurt
MEGAN O. STEINTRAGER EPICURIOUS APRIL 2012
Yield
Makes about 4 cups

Ingredients
4 cups (1 quart) milk
3 tablespoons plain yogurt (purchased or homemade)* or powdered yogurt
starter (amount specified on package)**

Flavorings such as jam, honey, dulce de leche, molasses, fresh or dried fruit,
garlic, herbs, etc (optional)
Ingredient info:
*If using store-bought yogurt, choose a yogurt that tastes good to you. It's
important to select an unsweetened version that contains live cultures, but the
fat content doesn't matter.
**Powdered starters can be found at some grocery and health food stores and
from online sources such as the New England Cheesemaking Supply
 Company. Read the package instructions to determine how much starter to use
for a batch of yogurtmany come in small envelopes or packets perfectly sized
to make a single batch.

Special equipment:

Candy thermometer
yogurt maker or other incubator, such as a thermos
cheesecloth for straining (optional)
Mason jars or other container for storage
Preparation

1. Start by cleaning and sterilizing all your equipment and tools as well as your work
surface. Most utensils and storage containers can be sanitized in the dishwasher
(some machines have a sanitize setting). Alternatively, sterilize everything in boiling
water.
2. Prepare an ice bath, filling a large bowl or sink with ice.
3. Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot
over moderate heat and heat the milk until it reaches at least 180F or boils, stirring
occasionally to prevent a skin from forming and making sure the milk doesn't scald or
boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass
measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute
intervals, until it reaches 180 or boils.
4. Remove the milk from the heat and allow it to cool to 110F to 115F. To speed the
cooling process, place the pot in the prepared ice bath and stir the milk occasionally.
(If the milk temperature drops too low, return it to the heat.)
5. If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with
the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm
milk and stir until completely incorporated. Do not stir vigorously.
6. If using a powdered yogurt culture: Follow the manufacturer's instructions and add the
specified amount of powdered culture to the warm milk; whisk until completely
incorporated. Do not stir vigorously.
7. Pour or ladle the mixture into the yogurt maker containers or another incubator (if
using a thermos, first warm the inside with hot tap water) and incubate between
110F and 115F for 5 to 10 hours, depending on the desired flavor and
consistencylonger incubation periods produces thicker, more tart yogurt. Do not
disturb the yogurt during incubation.
8. Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to
incubate, transfer the finished yogurt to a non-insulated container for chilling so the
temperature will drop.) Stir any flavorings into the yogurt just before serving. (For
thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-
lined colander set over a bowl and let it drain, covered in the refrigerator, for at least
1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for
another use.)
9. Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic
containers, for up to 2 weeks, but the flavor will be the best during the first week. As
yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir
it back in before serving.

Cook's notes:
Yogurt needs to incubate for at least 5 hours, but it can safely incubate for much longer, even
overnight. If you're using a yogurt maker with a timer and you set it for a shorter incubation (5
hours, for example), it's fine to let it sit there for several more hours. The same is true for a thermos
or other incubation method; just keep in mind that the longer the incubation period, the thicker and
more tart the final yogurt.
The whey that drains from the yogurt is full of vitamins and minerals and can be added to
smoothies and lassis, used as a cooking liquid, or made into a simple drink with a bit of sugar or salt.
As an alternative way to thicken yogurt, whisk in 3 or 4 tablespoons nonfat powdered dry milk
when you add the starter.
This recipe may be doubled or tripled; increase the amount of starter and milk proportionately.
 Creamy Homemade Yogurt

MELISSA CLARK

YIELD 10 servings (7 cups)

Andrew Scrivani for The New York Times

Homemade yogurt is a snap to make. All you really need is good quality milk, a few
spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it
sit. You can substitute low-fat milk here if youd rather; 2 percent works a lot better than
1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk
powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-
homogenized milk) will give you a cream top on your yogurt. Homogenized milk is
smooth throughout.

Featured in: How To Make Yogurt At Home.

 Gluten Free, Cream, Milk, Whole Milk Yogurt

Mark as Cooked

310 ratings

INGREDIENTS
2 quarts whole milk, the fresher the better

cup heavy cream (optional)

3 to 4 tablespoons plain whole milk yogurt with live and active cultures

PREPARATION
1. Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or
rinse the inside of the pot with cold water). Add milk and cream, if using, and
bring to a bare simmer, until bubbles form around the edges, 190 to 200 degrees.
Stir the milk occasionally as it heats.

2. Remove pot from heat and let cool until it feels pleasantly warm when you stick
your pinkie in the milk for 10 seconds, 110 to 115 degrees. (If you think youll
need to use the pot for something else, transfer the milk to a glass or ceramic
bowl, or else you can let it sit in the pot.) If youre in a hurry, you can fill your sink
with ice water and let the pot of milk cool in the ice bath, stirring the milk
frequently so it cools evenly.

3. Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth.
Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a
large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating
pad, or moving to a warm place, such as your oven with the oven light turned on.
Or just set it on top of your refrigerator, which tends to be both warm and out of
the way.

4. Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it
sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.)
Transfer the pot to the refrigerator and chill for at least another 4 hours; it will
continue to thicken as it chills.
 Have you cooked this? Mark as Cooked

Tip
If you want to make Greek yogurt, set a colander or sieve over a bowl and line the colander with
cheesecloth. Take your finished yogurt, either before or after you've chilled it, pour the yogurt
into the colander, and let it sit in the refrigerator for 2 to 6 hours to drain. (Keep an eye on it, and
when it looks thick enough to your liking, transfer it to a jar; if it becomes too thick, stir some of
the whey back in.) Reserve remaining whey for smoothies, soups or lemonade, or for marinating
poultry.