Recipe by

Visit website

Making yogurt is a simple thing.  It involves heating milk to just below the boiling point to kill off bacteria, cooling it down to a temperature where some added live yogurt culture can thrive, and then letting it sit undisturbed in a warm place long enough to allow those cultures to multiply.  It’s magical, and so satisfying. There’s only one tricky part.  Can you guess?  It’s finding that sweet spot, that perfectly warm under-a-mama-duck type place where the milk can sit undisturbed and transform into creamy tangy healthy yogurt.  Most places in the house are either too warm, or too cold.  If the temperature is too high, the bacteria will die, and if it’s too low, they won’t multiply.  It’s understandable, really, you are attempting to create and maintain the conditions necessary for life itself, which, as it turns out, are pretty exacting I’ve been making yogurt since college, but even though over the years I’ve managed to figure out ways to make it work, it often involves complicated techniques bordering on the absurd, like swaddling my fledgling yogurt with an electric blanket, or hovering over it with a thermometer and taking its temperature every half hour.  If you happen to …


Total time

0 minutes

Courses

Breakfast


Ingredients

  • 1 quart whole milk
  • ½ cup yogurt with live cultures (I like Total) or 5 grams packaged

Method

  1. Heat the milk in a heavy bottomed pot on medium heat until the temperature reaches 180F. The milk will look like it's just about to boil. Use a digital thermometer to check the temperature, and stir before you check it.
  2. Take off the heat and let the milk cool to 112F.
  3. Whisk in the yogurt or starter, make sure it's completely mixed in, and then either pour the milk into your yogurt machine, or set the pot, covered, in a warm spot for about 4 to 6 hours. You can try inside an oven with a pilot light, or on a counter wrapped in a heating pad or electric blanket on low. Don't move, stir, or disturb the yogurt while it sits.
  4. Refrigerate the thickened yogurt overnight, and then enjoy.

Get This Recipe Plus 5,000 More By Joining HeyFood

You'll never look back, here's why:

  Eliminate the age-old problem "what's for dinner?"

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks