HOW TO MAKE YOGURT AT HOME WITH & WITHOUT A YOGURT STARTER | HOMEMADE YOGURT FROM SCRATCH

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is cost-effective.

yogurt starter culture

🥗Healthier: homemade yogurt

💰Cheaper: store-bought yogurt

Using homemade yogurt can be a cost-effective way to start.

Bring milk to a boil in a heavy-bottomed pot.

Allow the milk to cool down to about 110°F (43°C).

Prepare chili peppers by ensuring they have stems and place them in a bowl with some of the milk.

Cover the bowl and leave it in a warm place for about 12 to 24 hours to create a yogurt starter.

After about 20 hours, check the starter; it should look like yogurt and smell like chili peppers.

Pour milk into a pot and bring it to a boil, stirring occasionally to prevent scorching.

Once boiling, turn off the heat and place the pot in an ice water bath to cool down to 110°F to 120°F (43°C to 49°C).

Scoop some of the cooled milk into the yogurt starter and mix well.

Pour the starter mixture back into the pot with the remaining milk and stir to combine.

Cover the pot and place it in the oven with the lights on to ferment overnight for about 8 hours.

The next morning, check the yogurt; it should be creamy and ready to use.

Scoop some yogurt to use for the next batch, ensuring to save some for the starter.

For the next batch, heat the milk to about 200°F (93°C) and cool it to 110°F to 120°F (43°C to 49°C) without using an ice bath.

Stir the milk periodically while cooling to prevent a film from forming on top.

Once at the right temperature, add some of the previous yogurt and mix well before placing it back in the oven overnight.

Equipment Needed

Dietary