Homemade Yogurt Recipe
Homemade Yogurt Recipe - From Dr. Michelle Vera
Stuck In a Breakfast Rut?
Eating the same breakfast day in and day out can become monotonous and boring. Before grabbing that greasy breakfast sandwich around the corner though, try whipping up something new in your own kitchen like homemade yogurt. Check out our recipe below and say hello to happier mornings!
Tips & Notes
- Do not use any metal equipment while making homemade yogurt - it can have an effect on the live cultures.
- After making your first batch of yogurt, you can use some of each batch to culture the next batch. Just save 1/2 cup of your last batch to mix into your next.
- 1/2 gallon milk - whole or 2% are best, but skim, almond, or coconut milk also can be used.
- 1/2 cup commercial yogurt containing active cultures or 2 capsules of probiotics opened and added to the yogurt.
- Heat the milk in a large saucepan or pot until it boils and starts to climb up the side. Be sure to gently stir while it heats to avoid scorching the bottom!
- Cool the milk to lukewarm temperature.
- Scoop out about a cup of the warm milk with a measuring cup and add the yogurt or starter or probiotics (whichever you are using). Whisk until smooth and yogurt is dissolved.
- Cover the pan or pot and place into a turned-off oven. Turn the oven light on or wrap the pot in towels to keep the milk warm as it sets.
- Let the yogurt set for at least 4 hours or as long as overnight. The longer yogurt sits, the thicker and more tart it becomes. Be sure to check in on it after 4 hours to see what consistency it has!
- Once the yogurt has set to your liking, remove it from the oven and let it cool. If you notice any watery whey on the surface, whisk it back in or drain.
- Transfer the yogurt to storage containers, cover, and refrigerate. Homemade yogurt can last up to two weeks in your refrigerator.
- Eat plain or top with fresh fruit, granola, nuts, or jam!