Homemade Yogurt Recipe 🥣
Overview:
- Preparation Time: 5 minutes
- Cooking Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 quart
- Rating: 4.5/5 (from 7 reviews)
- Keywords: Easy, Quick, Homemade, Yogurt
- Calories: 624.6 kcal per serving
- Nutritional Information per Serving:
- Fat: 35.7g
- Saturated Fat: 22.2g
- Cholesterol: 136.6mg
- Sodium: 478.2mg
- Carbohydrates: 45.4g
- Fiber: 0g
- Sugar: 0g
- Protein: 32g
- Fat: 35.7g
Ingredients:
- 1 quart of milk
- 3-24 tablespoons of yogurt or yogurt starter
Instructions:
| Step | Description |
|---|---|
| 1 | Heat the Milk: In a saucepan, heat the milk until it reaches the boiling point, which is around 212°F (100°C). This step ensures that the milk is sterilized. |
| 2 | Cool the Milk: Allow the milk to cool down until it is just warm. You can perform a wrist test by placing a few drops of milk on your wrist to ensure it’s not too hot. |
| 3 | Add Yogurt Starter: Once the milk has cooled sufficiently, add the yogurt or yogurt starter to the milk. Whisk the mixture well to ensure that the starter is evenly distributed. |
| 4 | Transfer to Thermos: Pour the yogurt mixture into a wide-mouth thermos. This vessel helps maintain a consistent temperature during the incubation process. Secure the lid tightly. |
| 5 | Incubation: Allow the mixture to stand in the thermos for 4-6 hours. This duration allows the bacteria in the yogurt starter to ferment the milk, resulting in the formation of yogurt. |
| 6 | Refrigerate: After the incubation period, refrigerate the yogurt to halt the fermentation process and chill it. |
| 7 | Avoid Disturbance: While the yogurt is incubating in the thermos, refrain from shaking or moving it excessively. This helps prevent any disturbance to the fermentation process, resulting in smoother yogurt consistency. |
Tips:
- Ensure the milk is not too hot when adding the yogurt starter, as high temperatures can kill the beneficial bacteria.
- Using a wide-mouth thermos with a tight-fitting lid helps maintain the temperature and ensures a consistent incubation environment.
- You can adjust the tanginess and thickness of the yogurt by varying the incubation time. Longer incubation times result in tangier yogurt with a thicker consistency.
- Experiment with different types of milk (such as whole milk, low-fat milk, or plant-based milk) to achieve your desired taste and texture.
- Homemade yogurt can be enjoyed plain, or you can add fruits, honey, or granola for extra flavor and texture.
Enjoy your delicious homemade yogurt! 🥄🥳
