Homemade Plain Yogurt Recipe
There is something so satisfying about making your own yogurt from scratch. Just two ingredients, a little patience, and you have a beautifully smooth, homemade plain yogurt — with the option to strain it for an even thicker, Greek-style consistency.
Ingredients
- 1 gallon whole milk
- ½ cup plain yogurt with live active cultures
How I Make My Homemade Plain Yogurt
1. Heat the milk to 180°F
Once the milk reaches 180°F, keep it around that temperature for approximately 30 minutes. I move my pot to my smallest burner on very low heat, which keeps the milk just below 180°F.
2. Cool to 110°F
As the milk cools, a skin will form across the surface. Once the milk has fully reached 110°F, I gently scoop the milk skin off and discard it. I find this helps give my finished yogurt that beautifully smooth texture.
3. Add the starter
Take a small amount of the warm milk and whisk it with ½ cup plain yogurt with live active cultures until completely smooth. Gently whisk it back into the rest of the milk.
4. Incubate for 12 hours
Keep the mixture warm and completely undisturbed. No stirring. No checking every five minutes. Let the cultures work their magic.
5. Refrigerate for at least 12 hours
This part matters. Let the yogurt chill completely before disturbing it. It will continue to set and firm up as it cools.
Want it even thicker?
You can stop right here and enjoy your first homemade plain yogurt. But if you want it even thicker, line a colander with cheesecloth, set it over a bowl, and strain the yogurt in the refrigerator until it reaches the consistency you love.
My tip: Save a little of your finished plain yogurt to use as the starter for a future batch, provided it has active cultures and has been handled and stored safely.
