Our Fool-Proof, Classic Yogurt
Staple Yogurts
Two simple ingredients: milk and a starter. This is, essentially, all it takes to make yogurt at home. And trust us, it is far superior in both taste and health benefits to anything found in stores.
Here are the steps for making infallible yogurt:
Prep time: 15 minutes
Total time: 14 hours and 15 minutes
Yield: about 1 quart of yogurt
Special equipment: yogurt maker, kitchen thermometer.
Instructions
5 steps1
Start by preparing the milk: pour it into a large saucepan and gently heat it until it reaches 110°–112°F (43-45°C).
2
Off heat, add starter to the milk to inoculate it. Stir thoroughly.
3
Transfer the mixture into a glass jar and close it with a lid. Place it in your yogurt maker or keep it in a warm spot with a controlled temperature. Allow it to sit undisturbed for 5 to 7 hours.
4
Check the yogurt periodically until it is set. Once you’re satisfied, let it cool for an additional 2 hours at room temperature.
5
Finally, refrigerate the yogurt for 6 hours before serving.
Recipe Notes
- You can use any kind of dairy milk for direct-set yogurt: cow, goat, sheep, or buffalo. If you want to use 2% or fat-free, it works as well, though it will yield a thinner consistency.
- If this is not your first time making this recipe, you can substitute the direct-set culture for 1/4 cup of your previous batch of yogurt.
Tips:
- Sterilize pasteurized milk to ensure a clean environment for the culture.
- Use the correct proportion of culture for a thick and tasty yogurt.
- Maintain a consistent temperature while culturing.
- Experiment with culturing time and temperature for your preferred tartness and thickness.
