Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 1 quart Homemade Yogurt
- 4 cups (1 quart) milk
- 2 Tbsp. plain yogurt with active cultures
- In a medium saucepan over medium heat, heat milk to 185 degrees. Do not let it boil. Look for some movement of the liquid but no bubbles breaking on the surface. Hold the milk at 185 degrees for 5 minutes.
- Remove milk from heat and let cool to 115 degrees. This will take about 30 minutes or so.
- In a clean quart glass jar whisk together the yogurt and 1/2 cup of the milk. Stir in the remaining milk. Cover, wrap jar in a towel, and let sit in a warm place for 8 hours or overnight.
- Refrigerate until cold and thickened slightly.
Note: Homemade yogurt is thinner than most store-bought varieties. If you like thicker yogurt, simply strain the yogurt through a cheesecloth-lined sieve or coffee filter. Line a sieve with cheesecloth or a coffee filter and set over a large bowl. Put yogurt in the sieve, cover, and let strain overnight in the refrigerator.