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Homemade Yogurt

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Homemade Yogurt is a simple and rewarding recipe that allows you to enjoy fresh, creamy yogurt free from preservatives. With just milk and yogurt culture, you can create a rich, smooth yogurt that’s customizable with your favorite toppings.

Ingredients

  1. 1 liter (4 cups) whole milk (or any milk of your choice)
    2 tablespoons plain yogurt (with live active cultures) or yogurt starter
    1 tablespoon sugar (optional, for sweetness)

Instructions

Heat the milk in a saucepan over medium heat until it reaches 180°F (82°C). Stir occasionally to prevent scorching.

  1. Remove from heat and let the milk cool to about 110°F (43°C).
  2. In a small bowl, mix 2 tablespoons of plain yogurt with a small amount of cooled milk (about 1/4 cup) to create a smooth mixture.
  3. Whisk the yogurt mixture into the rest of the cooled milk, ensuring it’s well mixed.
  4. Pour the milk mixture into a clean jar or bowl. Cover with a lid or plastic wrap and place in a warm spot for 4-12 hours to incubate. The longer it incubates, the thicker and more tangy the yogurt will be.
  5. Check the yogurt after 4 hours for desired thickness. Once it’s set, move it to the refrigerator for at least 2 hours to cool before serving.
  6. Serve with your favorite toppings and enjoy!

Notes

  1. Greek Yogurt: Strain the yogurt through a cheesecloth to remove extra whey for a thicker texture.
  2. Flavored Yogurt: Stir in vanilla, fruit puree, or honey after incubation for added flavor.
  3. Dairy-Free: Use almond, coconut, or soy milk, and add a thickening agent like agar if necessary.
  4. Storage: Store in an airtight container in the fridge for up to 1-2 weeks.
  5. Reheating: No need to reheat, but you can gently warm it on the stove if desired.

Nutrition

Find it online: https://thefamilycooking.com/homemade-yogurt/