How to make Yogurt

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk provides a dairy-free option, while soy milk is often less expensive.

live cultures

🥗Healthier: probiotic capsules

💰Cheaper: store-bought yogurt

Probiotic capsules can be a concentrated source of beneficial bacteria.

Heat half a gallon of organic whole milk in a saucepan over medium heat until it comes to a boil.

Stay nearby as the milk approaches boiling, as it will rise quickly in the pan.

Once the milk reaches a boil (about 200°F), remove it from the heat and let it cool down to about 110-115°F.

To speed up cooling, place the saucepan in an ice bath.

Check the temperature of the milk; it should be around 112°F when ready.

Take a couple of tablespoons of whole milk yogurt and thin it out with some of the cooled milk.

Gently stir the thinned yogurt into the milk until just incorporated, being careful not to over-stir.

Cover the saucepan with a lid and place it in the oven, which has been heated to about 100°F and then turned off to avoid baking the yogurt.

Let the yogurt incubate in the oven for 8 to 12 hours, checking for a jiggle to see if it has set.

Once set, transfer the yogurt to the refrigerator and let it chill for at least a day to further set.

To make strained yogurt (lne), line a strainer with an ink-free paper towel and spoon some of the yogurt into it to drain.

Let the yogurt drain at room temperature to enhance flavor, which may take varying amounts of time depending on the quantity.

Store the strained yogurt in an airtight container in the refrigerator for up to a couple of weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens