Homemade Yogurt Recipe

Optional Additions:

• Honey, maple syrup, sugar, or fruit for flavoring (added after fermentation)

Equipment Needed:

• Heavy-bottomed pot
• Thermometer
• Clean, sterilized containers or a yogurt maker

Instructions:

1. Heat the Milk:
   • Pour the milk into a heavy-bottomed pot and heat it over medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent scorching.
   • Heating the milk helps to kill off any unwanted bacteria and also changes the milk proteins for a thicker yogurt consistency.
2. Cool the Milk:
   • Once the milk reaches 180°F, remove it from the heat and let it cool down to around 110°F (43°C). You can speed up the cooling process by placing the pot in a cool water bath.
3. Add the Starter:
   • In a small bowl, mix 2 tablespoons of plain yogurt with a small amount of the warm milk to temper it. If using a yogurt starter powder, follow the package instructions to prepare it.
   • Add the tempered yogurt or yogurt starter powder back into the pot of warm milk and stir gently to combine thoroughly.
4. Incubate the Yogurt:
   • Pour the milk and starter mixture into clean, sterilized containers or a yogurt maker.
   • Cover the containers with lids or plastic wrap. If using a yogurt maker, follow the manufacturer's instructions for incubation.
   • Keep the yogurt mixture at a consistent warm temperature, ideally around 110°F (43°C), for 12 to 14 hours to allow the yogurt cultures to ferment and thicken the milk.
5. Chill and Enjoy:
   • Once the yogurt has set to your desired consistency (it should be firm and slightly tangy), refrigerate it for a few hours to chill and further develop its flavor.
   • After chilling, you can enjoy the yogurt as is or add sweeteners like honey, sugar, or fruit for flavoring.
6. Storage:
   • Store your homemade yogurt in the refrigerator. It will keep for about 1-2 weeks.

That's it! You've now made delicious homemade yogurt that's free from additives and full of probiotic goodness. Enjoy it as a healthy snack, in smoothies, or as a topping for granola and fruit.

Happy yogurt-making!