Homemade Yogurt Recipe
Rich, creamy and decidedly tart, this homemade yogurt recipe is straightforward and easy to make. Straining thickens the yogurt, while whipping it gives a fantastic light, creamy texture.
Servings: 4 servings (1 quart)
Calories: 149kcal
Equipment
Ingredients
- 6 cups milk
- ¼ cup yogurt starter
Instructions
- Bring the milk to a simmer over medium-high heat. When it starts to steam, reaching a temperature of 180F, turn off the heat and allow the milk to cool to 110 F.
- Whisk the yogurt starter into the warm milk, and transfer it to your yogurt maker. If you don't have a yogurt maker, transfer it to a glass jar and culture it in a place with a steady, even temperature of 110 F. Culture the yogurt for at least 6 and up to 12 hours. The longer it cultures, the sourer it will taste.
- When the yogurt is finished culturing, transfer it to a yogurt strainer. Allow the yogurt to strain for 1 hour and then discard or repurpose the whey. Transfer the yogurt to a large bowl or to the basin or a stand mixer, and then whisk until lightened and airy - about 5 minutes. Store in the fridge, and use within 2 weeks
Nutrition
Calories: 149kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 379mg | Sugar: 11g | Vitamin A: 240IU | Vitamin C: 1.2mg | Calcium: 296mg | Iron: 0.1mg
