Traditional Homemade Yogurt
Making creamy, rich homemade yogurt is easier than you think (and cheaper than buying it at the store). Enjoy it within 2 weeks.
- ½ gallon pasteurized whole milk
- ½ cup unflavored yogurt with live active cultures
- 1. Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).
- 2. Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.
- 3. Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.
- 4. Move the jars to a refrigerator to cool.
serving: 2 quarts
calories: 155.7 kcal
carbohydrates: 11.7 g
protein: 8.4 g
saturated fat: 4.9 g
cholesterol: 26.4 mg
sodium: 104.6 mg
sugar: 11.7 g