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The Creamiest Homemade Yogurt

Author Emily @ Zen & Spice

Ingredients

Equipment

  • 2 microwave safe glass bowls 4 quart size
  • food thermometer
  • clean kitchen towels
  • small metal cooling rack
  • wire whisk
  • fine mesh strainer
  • 2, quart size plastic or glass containers with air tight lids

Ingredients

  • 1/2 gallon of whole milk*
  • 4 Tbsp starter yogurt**
  • 1/3 cup dry powdered milk***

Instructions

  1. Turn on your oven light to warm up the oven. Milk cultures around 115 degrees F.
  2. Set yogurt starter out on counter to warm up.
  3. Pour 1 cup of milk into a bowl and add the powdered milk. Whisk until dissolved. Add rest of milk and continue to whisking until well blended.
  4. Place bowl uncovered into microwave and cook on high for 14 min, or until the milk reaches 180-190 degrees F. My microwave takes about 14 min. Check after ten minutes and keep a close eye on it. This step kills any bad bacteria and tempers the milk which helps make the yogurt thicker.
  5. Now cool the milk to 110-115 F, I place the bowl in the sink and fill with cool water, throw a couple ice cubes in there as well to make the process go faster. Skim off any film/skin that forms on top.
  6. When cool add starter culture and gently whisk into milk.
  7. Strain into second bowl. This removes lumps.
  8. Next place bowl in oven and cover with metal grate (prevents towel from dropping into yogurt) and then dish towel (helps insulate). Close door and leave light on as heat source.
  9. Let the milk culture for 12 hours.
  10. Remove from oven and whisk until smooth. Refrigerate for 4-6 hours for the culture to hibernate and the yogurt to set. I separate the batch into two containers before refrigeration.
  11. Keep refrigerated, will last a week or two. Save some of the yogurt as starter for your next batch!

Recipe Notes

*Braum's or Horizon Organic seem to make the best tasting yogurt, but I've used store brands and they turn out okay.
** Starter yogurt must contain live active culture, and be plain yogurt, non-flavor and without thickening additives (non-dairy like gelatin or pectin) Siggy's, Brown Cow, Fage are all good. Do not use Braum's yogurt too many additives. The only ingredients should be dairy and active cultures.
*** like Carnation. This is to thicken the yogurt. Use as little as you want or up to 2/3 cup depending on how thick you like the yogurt.

Adapted from My Dad!