How to Make Traditional & Mild 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.

Pour 1 to 2 quarts of whole pasteurized milk into a pan.

Slowly heat the milk to 180 degrees, stirring occasionally.

Remove the milk from the heat and allow to cool to 115 degrees.

Add one packet of yogurt starter and mix thoroughly.

Pour the milk into a glass or plastic container.

Place the container in your yogurt maker, cover it, and incubate at 105 to 112 degrees for seven to eight hours.

After seven hours, check to see if the yogurt has set; the yogurt should pull away from the side of the jar in one mass.

Turn off the yogurt maker, cover the jars, and allow the yogurt to cool for two hours or until it reaches room temperature.

Refrigerate the yogurt for six hours prior to eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens