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Yogurt, without the fuss

Here is my simple recipe for home-made yogurt. Make it, love it, own it.

Thanks to Sala Kannan for this photo

yogurt1

 

  1. Bring about 1 quart of milk to a boil. You can do this on the stove top or in the microwave.
    Remove from the heat and pour the milk from the pot into a storage container. Set aside to cool.
  2. Do the pinkie test: If you can touch the milk comfortably with your pinkie for 30 seconds, it’s ready for the culture. You can also use modern technology and check the temperature with an instant-read thermometer. It should register just warm, 110 to 112 degrees.
  3. Add about 2 tablespoons of plain, unflavored yogurt, stir, and cover the container. This is called a starter yogurt as it helps you start a new batch.
  4. Wrap container snugly with a large towel.
    Place the container in a warm spot. An oven with a pilot light is ideal. Alternatively, place it inside the microwave.
  5. Let this sit undisturbed for at least 7 hours. Overnight works best. During winter months, I find that it has to sit longer.
  6. To check if the yogurt is set, remove the towel and lid and very gently shake the container to see if the yogurt is firm. If not, it needs to sit for a few hours longer.
    If it has set, place the container in the refrigerator to chill.

That is it. Simple, easy and no stabilizers or preservatives or sweeteners added — or needed.

 

 

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