Homemade Yogurt Recipe

Step 1

Pour the milk into the saucepan. If desired, add the powdered milk and mix thoroughly.

Step 2

Gently heat the milk to 82°/180ºF, or until it boils. Stir from time to time with the wooden spoon to prevent the milk from sticking to the base of the saucepan.

Step 3

When the milk reaches 82°C/180°F, remove it from heat and let it cool down to 42-44°C/108-112°F. To speed up the process, plunge the saucepan into a sink filled with ice water.

Step 4

As an option with gelatin: dissolve the gelatin pouch with a little milk in a small bowl, allow it to swell (rise, puff up) and then blend in with the rest of the mixture.

Step 5

Add the starter culture or yogurt to a small amount of warm milk and mix well.

Step 6

Add to remaining milk. Stir well to distribute the culture in the milk.

Step 7

Pour the inoculated milk into one or more containers. Close, and place in the yogurt maker or incubator of your choice (oven turned off, pressure cooker, cooler, etc.).

Step 8

Let it incubate for 4 to 8 hours. Fermentation speed varies according to temperature and incubation method. The longer the incubation, the firmer and sour the yogurt will be.

Step 9

Remove the yogurt from the incubator and let it cool down on the counter for an hour.

Step 10

Place in the fridge for 8 hours, or overnight. Yogurt will thicken as it cools.

Step 11

Save a few tablespoons of this yogurt for your next recipe.

Step 12

Flavour to your taste and enjoy!

Step 13

Optional: for Greek yogurt or labneh, drain the yogurt in a Kefirko Cheese Maker or cotton bag overnight.

Step 14

Yogurt will keep in the fridge for about two weeks.