Recipe Station

What Do I Need to Make Yogurt?

All you need to make homemade yogurt is a half gallon of milk and about a half cup of yogurt. Whole or 2% milk will make the thickest, creamiest yogurt, but you can also use skim milk if you like. For the yogurt, either Greek or regular yogurt is fine, but avoid any flavorings; stick to plain, unflavored yogurts.

What Equipment Do I Need?

All you need to make yogurt is a heavy pot with a lid. I like to use a 3-quart Dutch oven. Once the lid is on, a heavy pot like this does an admirable job of keeping the milk cozy and at a fairly steady temperature (ideally around 110°F) while the bacteria go to work turning the milk into yogurt. It also helps to put the pot somewhere insulated and warm while this is happening, like an oven with the light turned on or a picnic cooler with a hot water bottle. What Next? Once you have this basic method for making yogurt down pat, there are all sorts of tweaks and changes you can make. Some people like to add dry milk powder or gelatin for extra thickness, others like to strain off the liquid whey for a dense Greek-style yogurt. Using different brands of commercial yogurt to culture the milk can also give you subtly different flavors and nutritional benefits.

Ingredients:

• 1/2 gallon milk — whole or 2% are best, but skim can also be used
• 1/2 cup commercial yogurt containing active cultures

Equipment:

• 3 quart or larger Dutch oven or heavy saucepan with a lid
• Spatula
• Instant-read or candy thermometer (one that can clip to the side of the pan)
• Small measuring cup or small bowl
• Whisk

Instructions: 

Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. According to the National Center for Home Food Preservation, this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating. Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming. Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk. Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.

Whether you prefer to see it as science or magic, homemade yogurt is a fun and easy project. It has the same nutrition content as those that are company made and distributed. This article is a guide to the essential ingredients, tools and a basic recipe, you can create yogurt that has the exact consistency and flavor you prefer.

Read more about Yogurt and how it’s made at The Kitchen