Making your own yogurt may sound ambitious, but it’s really not. All it takes is two ingredients and 20 minutes of hands-on time. Yogurt is rich in protein, vitamins, and minerals, beneficial to the gastrointestinal system, and digested much more easily than milk. Stop by the farmers’ market to get the best-quality milk for the creamiest yogurt.
You may notice that we are using yogurt to make yogurt. This is actually a thing! To make a thicker, creamier yogurt at home we need to already have a plain yogurt with active cultures as a starter. It’s the microorganisms in the yogurt starter that helps turn the heated milk into yogurt. You can also use a powdered yogurt starter available at certain grocery and health food stores. Either option is perfectly fine!
The temperature needs to be monitored carefully, and the cultured milk needs to sit for hours before it’s ready to eat, but that’s about as complex as it gets. The end result is a more inexpensive, tastier, and more nutritious yogurt than what you can buy in stores.
So much fun to make — and healthier and more budget-conscious than store-bought brands — this homemade yogurt recipe is the perfect accompaniment to hearty granola. Enjoy it with fruit for breakfast, or as a wonderfully delicious snack all on its own.
1 quart 2 percent milk
3 tablespoons plain low-fat yogurt
1. Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
2. Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
3. Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
4. Refrigerate uncovered jar; when it’s cool to the touch, about 30 minutes, screw on a tight-fitting lid.
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