HOMEMADE YOGURT with Whole Milk (Thick and Creamy)

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.

Pour a gallon of whole raw milk into a large saucepan.

Turn the heat to medium and bring the milk up to 175°F, stirring often to prevent scorching.

Use a meat thermometer to check the temperature, stirring before checking for accuracy.

Once the milk reaches 175°F, remove it from heat and let it cool gradually, stirring frequently for about 25 minutes.

Check the temperature as it cools, aiming for between 115°F and 120°F.

Add 2 cups of plain Greek yogurt to the cooled milk, gently stirring to break up the yogurt without fully incorporating it.

Cover the saucepan to keep it warm, using a dehydrator set to 115°F or wrapping it in a towel and placing it in the oven with the light on.

Set a timer and let the mixture sit undisturbed for 6 to 12 hours.

After fermentation, whisk the yogurt to make it creamier, if desired.

Transfer the yogurt into mason jars for storage, using plastic lids to prevent rusting from acidity.

Store in the refrigerator for 2 to 4 weeks.

Equipment Needed