Homemade Yoghurt
Serves 4
5 mins prep
15 mins cook
300 mins resting and fermenting time
0 mins total
This is such an easy way to make yoghurt that you'll never want to buy it in the store again. When done, you can add your favorite sweetener and/or toppings.
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Over low-medium heat bring your milk to 180˚F (either use thermometer or until skin starts to form on top).
2. Let milk cool down until you can comfortably touch it.
3. Using a whisk, add your yogurt until well combined.
4. Pour into clean glass jars.
5. Keep in a warm spot. The ideal temperature is 100˚-110˚F. Check your oven if it goes that low. Otherwise, heat oven to lowest setting, turn it off, leave the light on, and quickly put the jars into oven. Yogurt can also be fermented close to a heater and/or wrapped in a towel.
6. Let ferment for 4 hours. Check if it has your desired firmness and sourness otherwise continue to let it sit for up to 8 hours.
7. Refrigerate yogurt. This will make it set more.
8. Be sure to save anywhere from 1/4 to 3/4 cup of your homemade yoghurt for your next batch!
