Description
A simple and traditional method for making creamy homemade yogurt using just milk and live cultures, resulting in a rich and probiotic-packed dairy staple.
Ingredients
Scale
- 1 liter whole milk
- 2 tbsp plain yogurt (with live cultures)
Instructions
- Heat milk to 82°C.
- Cool milk to 43°C.
- Mix a portion of warm milk with yogurt starter.
- Stir mixture back into the pot.
- Keep warm for 8–12 hours.
- Refrigerate for at least 4 hours before serving.
Notes
Maintaining a stable warm temperature during incubation is key for thick and creamy yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dairy
- Method: Fermentation
- Cuisine: Traditional
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 6g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 15mg