Homemade Yogurt Without a Yogurt Maker

Name: Homemade Yogurt Without a Yogurt Maker
Prep time: 10 min
Cook time: 20 min
Total time: 510 min
Yield: 8 cups
Cuisine: Canadian
Ingredients: 4 cups milk (whole or 2% milk preferred); 1/4 cup plain yogurt (with live cultures)

510 min 8 cups Medium

All Recipes

Create creamy homemade yogurt without a yogurt maker, using just milk and live cultures. Perfect for breakfast or a snack!

Prep

10 min

Cook

20 min

Total

510 min

Servings

Difficulty

Medium

Making yogurt at home is a rewarding process that allows you to control the ingredients and flavour. With just milk and a bit of store-bought yogurt as a starter, you can create a batch of fresh, creamy yogurt without needing special equipment. This homemade yogurt recipe is perfect for those who love the idea of fresh, preservative-free yogurt. It can be enjoyed as a healthy breakfast with fruits and granola or as a creamy snack any time of the day.

Instructions

Heat the milk

Pour the milk into a large saucepan. Heat over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching.

Pro tip: Use a candy thermometer for accurate temperature measurement.

Cool the milk

Remove the saucepan from heat and let the milk cool to 110°F (43°C).

Pro tip: This step ensures that the live cultures in the yogurt starter are not killed by excessive heat.

Combine with the starter

In a small bowl, mix the plain yogurt with a small amount of the cooled milk. Stir this mixture back into the rest of the milk.

Pro tip: This step helps evenly distribute the cultures throughout the milk.

Incubate the yogurt

Pour the mixture into a clean container with a lid. Wrap the container in a thick towel to insulate it and keep at a consistent warm temperature.

Pro tip: Place the wrapped container in a turned-off oven to maintain warmth.

Let it set

Let the yogurt sit undisturbed for 8 to 12 hours, or until it reaches your desired consistency.

Pro tip: The longer it sits, the tangier the yogurt will become.

Chill the yogurt

Refrigerate the yogurt for at least 2 hours before serving to allow it to fully set.

Pro tip: For thicker yogurt, strain through a cheesecloth before chilling.

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Tips & Tricks

Ensure the milk is not too hot when adding the yogurt starter to avoid killing the live cultures.
Use a thick towel to insulate the container and maintain a consistent temperature during fermentation.
For a thicker yogurt, strain it using a cheesecloth after fermentation to remove excess whey.
Flavour your yogurt with vanilla or fruits after it has set for a personalized touch.

Frequently Asked Questions

How much milk and yogurt do I need for homemade yogurt?

You'll need 4 cups of milk and 1/4 cup of plain yogurt with live cultures.

What temperatures should I heat and cool the milk to for yogurt making?

Heat the milk to 180°F (82°C) and then cool it down to 110°F (43°C) before adding the yogurt starter.

How long should I incubate the yogurt?

Incubate the yogurt for 8-12 hours until it has set.

Can I use non-dairy milk to make yogurt?

Yes, you can use non-dairy milk like almond or soy, but you may need to add a thickener like agar agar or cornstarch.

How should I store homemade yogurt and how long does it last?

Store the yogurt in the refrigerator for up to 1-2 weeks in an airtight container.

Serving Suggestions

Homemade yogurt can be stored in the fridge for up to a week. Serve it with a drizzle of honey, some fresh fruit, or granola for a delicious and nutritious breakfast. You can also use this yogurt as a base for smoothies, salad dressings, or even as a substitute for sour cream in recipes. Enjoy experimenting with different flavours and add-ins to make it your own.

Nutrition per serving

110

Calories

Protein

Fat

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