Homemade Yoghurt Recipe | Easy Fool-Proof Recipe for the BEST HOMEMADE YOGURT | Make Yoghurt at Home

Heat 2 pints of whole milk in a pan over medium heat (number 5) until it reaches at least 180 degrees Fahrenheit (83 degrees Celsius), bringing it almost to a boil.

Boil the milk for a little while to ensure it becomes thick and creamy, stirring to prevent a skin from forming on top.

Allow the milk to cool down to lukewarm, around 110 to 115 degrees Fahrenheit (43 degrees Celsius).

Prepare incubation equipment: use a large saucepan with a lid and a smaller glass container with a lid.

Add 250 ml of natural yogurt to the cooled milk and whisk to break up lumps.

Pour the milk and yogurt mixture into the glass container, loosely cover it, and place it inside the large saucepan.

Surround the glass container with boiling water, ensuring the water level is up to the level of the milk.

Cover the saucepan and place it in the oven (oven is off) to incubate for 18 to 24 hours.

After 24 hours, remove the yogurt from the oven and check for sourness and consistency.

Put the yogurt in the refrigerator to cool completely, ideally overnight, or for a couple of hours if in a hurry.

Once chilled, check the yogurt; it should have set nicely with some whey on top.

Equipment Needed

Spice Level: