Homemade Yogourt

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You can make your own yogourt at home to save some money on your grocery bill. There are different methods (Instantpot, crockpot or stove top) - find the one that suits you best and enjoy your own homemade yogourt! This method is for the stove top.

Prep Time: 10min

Cook time: 15min + 24 - 48 hrs setting and refrigerating

Yield: approx. 1.5 L

Ingredients

• 1.8 litres (1/2 gallon) milk

• 30 ml (2 tablespoons) yogourt with active live cultures

  
  

Directions

1. In a medium saucepan heat milk gently over medium heat until it reaches 180°F (82°C) on an instant-read thermometer (I used my dutch oven that will go into the oven in step 3). Keep the milk between 180 and 190°F (82 to 88°C) for at least 10 minutes and up to 30 minutes (how long you hold the milk at this temperature will change the final texture of the yogurt; there's no one right way to do it, so just let it be an experiment.

2. Allow the milk to cool to about 110°F (43°C). In a small bowl, stir together the yogourt with a few spoonfuls of the warm milk, then scrape the yogourt mixture into the pot of lukewarm milk. Stir well to distribute the culture.

3. Wrap the pot in a towel or blanket, and place it in a warm oven. You could turn the oven light on for some warmth, or pre-heat to 200F and turn it off before placing the pot inside - it might depend how cold your kitchen is. Leave it in the oven 3 or 4 hours, or as long as 18 hours. I left mine overnight for about 12 hrs. Once the yogurt has set, allow it to sit out at room temperature for up to an additional 12 hours to ensure a strong culture.

4. Transfer to the refrigerator and allow to set for another day or so. You can strain it if it's too thin, to remove some of the liquid.

   
   

This amazing recipe was adapted from seriouseats.com