Easy Homemade Yogurt Recipe

"This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out."

Ingredients

  • Adjust
  • US
  • Metric
  • 1 gallon 2% milk
  • 1 cup plain yogurt with active cultures
  • Directions

  • Cook
  • Ready In
    1. Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
    2. Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
    3. Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

    Footnotes

    • Cook’s Notes:
    • You can leave a wooden spoon in the pot so the milk doesn’t boil over in Step 1.
    • I usually leave the yogurt in the fridge for 1 to 2 days before I use it, but this is not required.
    • Be careful: because this is homemade the yogurt will get sour after about 7 to 10 days. Use it up by then, but keep a cup for next time! It’s ok if the yogurt base you use for next time is sour. The yogurt will be fine.

    Nutrition Facts

    Per Serving: 131 calories;5 g fat;12.4 g carbohydrates;8.8 g protein;20 mg cholesterol;110 mg sodium.Full nutrition
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