This recipe for How to Make Homemade Yogurt is a simple way to create a creamier, healthier yogurt in an easy to follow method.
Lately I have been on a ferment kick. I am learning what these amazing “alive” foods do for your body. The benefits of adding these into your diet on a daily basis range from increased energy, a healthier gut, boosted immune system and even increased cognitive abilities.
One easy way to add a fermented food to your diet is by making a homemade yogurt and keeping it on hand. It can be used for just about anything from dressings, to smoothies to a yogurt parfait. Basically anything you would use a greek or plain yogurt for. Adding a bit of raw honey to sweeten and some fresh berries is how we start most mornings. But any way you decide to eat yours, adding them to your diet is a great way to eat healthier.
What You’ll Need To Make Homemade Yogurt
8 cups (2,000g) of milk
½ cup (110g) of live active culture yogurt
Pour the milk into a large dutch oven. Begin heating the milk until it comes to 180℉/82℃. Make sure to stir the milk as it heats to avoid any clumping. Once at 180℉/82℃, turn off the heat and let cool to 110℉/43℃. Making sure to stir again to avoid it developing that skin on top.
Once 110℉/43℃, scoop out about a cup of the milk into an awaiting bowl and whisk in the active culture yogurt until its fully incorporated.
Then pour the mixture into the dutch oven.
Cover the pot.
Place it in your oven with the oven light on and let it sit for at least 4 hours.
It can ferment longer if you’d like a thicker yogert and you can also skim the top to remove the extra moisture if you’d like. I personally let my yogurt ferment overnight for about 8 hours. It comes out a bit thicker and tangier for me.
However once it’s to your liking thickness wise, you can scoop it out into small awaiting jars (as pictured)
Tools You May Need:
How long does the yogurt last?
Store in a air tight container as (mentioned) in the fridge for up to two weeks.
Can you make flavored yogurt?
You can use flavored yogurt however the fermenting process breaks down the sugar in the milk and will have the same effect on the sugar used to sweeten flavored yogurt. You may have a slight after taste of the flavor but not an actual sweet yogurt. We sweeten ours with a bit of raw honey or date syrup when serving. Or a nice way to add a bit of vanilla essence is to place a split vanilla pod in the milk while heating.
Do I have to keep buying active cultured yogurt for each batch?
No. You can actually save a cup of the yogurt for the next batch you plan to make and have yogurt continuously on hand by doing this method.
If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
- 8 cups (2,000g) of milk
- 1/2 cup (110g) of an active cultured yogurt
- Pour the milk into the dutch oven and begin heating it until it comes to 180℉/82℃
- Make sure to stir the milk as it heats to avoid any clumping.
- Once at 180℉/82℃, turn off the heat and let cool to 110℉/43℃
- Making sure to stir again to avoid it developing that skin on top.
- Once 110℉/43℃ scoop out about a cup of the milk into an awaiting bowl and whisk in the active culture yogert until its fully incorporated.
- Pour the mixture into the dutch oven.
- Cover the pot. Place it in your oven with the oven light on and let it sit for at least 4 hours.
**It can ferment longer if you'd like a thicker yogert and you can also skim the top to remove the extra moisture if you'd like. I personally let my yogurt ferment overnight for about 8 hours. It comes out a bit thicker and tangier.
Tools You Will Need:
You will need a dutch oven
Storage containers for the yogurt
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 83mgCarbohydrates: 9gFiber: 0gSugar: 10gProtein: 6g