Homemade 2-Ingredient Yogurt ✨🍶
Ingredients:
- 4 cups (1 liter) whole milk (preferably fresh, not ultra-pasteurized)
- 2 tablespoons plain yogurt with live active cultures (store-bought or from a previous batch)
Directions:
- Heat the Milk:
Pour the milk into a large pot and heat it over medium heat until it reaches 180°F (82°C). Stir occasionally to prevent the milk from scorching. This step helps to kill unwanted bacteria and prepare the milk proteins for fermentation. - Cool the Milk:
Remove the pot from heat and let the milk cool down to 110°F (43°C). You can speed up this process by placing the pot in a cold water bath. Stir gently to cool evenly. - Add the Yogurt Starter:
In a small bowl, mix 2 tablespoons of plain yogurt with a little of the cooled milk to thin it out. Once smooth, gently whisk this mixture into the rest of the milk. - Incubate the Yogurt:
Transfer the milk mixture to a clean container with a lid. Wrap the container in a towel or place it in a warm spot (such as an oven with the light on or a yogurt maker) to maintain a consistent temperature of 100–110°F (37–43°C). Let the yogurt sit undisturbed for 6–12 hours, or until it reaches your desired thickness and tanginess. - Chill and Store:
Once set, refrigerate the yogurt for at least 2 hours to cool and firm up. Your homemade yogurt is now ready to enjoy! Store in an airtight container in the fridge for up to 2 weeks.
Tips:
- Save a few tablespoons of this yogurt as a starter for your next batch.
- If you like thicker yogurt, strain it through a cheesecloth or fine mesh for 2–4 hours to make Greek yogurt.
Nutritional Information:
- ⏰ Prep Time: 10 minutes (active) | Incubation Time: 6–12 hours | Total Time: ~12 hours
- 🔥 Kcal: 80 kcal per 1/2 cup serving | 🍽️ Servings: 8 servings
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