← BackMake creamy, tangy yogurt at home with just milk, a little live-culture yogurt, and time.
15 min prep10 min cookEasy8 servings
Ingredients
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Method
1
Wash a saucepan, spoon, and heatproof container thoroughly.
2
Pour the milk into the saucepan and heat over medium heat, stirring occasionally, until it reaches 180°F (82°C); do not let it boil.
3
Remove the pan from the heat and let the milk cool to 110°F (43°C), stirring occasionally.
4
In a small bowl, mix the starter yogurt with about ½ cup of the warm milk until smooth.
5
Stir this mixture back into the saucepan.
6
Pour the milk into the heatproof container, cover it, and keep it warm at about 105–110°F (40–43°C) for 6–10 hours, until set and pleasantly tangy.
7
An oven with only its light on, a yogurt maker, or a well-insulated cooler can work; avoid temperatures above 115°F (46°C).
8
Refrigerate the yogurt for at least 2 hours to chill and firm up.
9
Reserve a little as the starter for your next batch.
10
Refrigerate and use within about 1 week.