This is an easy recipe for rich and creamy homemade yoghurt. You'll wonder why you haven't tried making it before!
1 person made this
2L pasteurised whole milk
120ml natural yogurt with live active cultures
Directions Preparation:10min › Cook:5min › Extra time:12hours5min › Ready in:12hours20min
Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 82 C. Turn off heat and let the milk cool, stirring often, until it reaches 46 degrees C.
Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yoghurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yoghurt into clean glass jars and cover loosely with lids.
Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yoghurt thickens, 12 to 24 hours.