Homemade Yogurt
Prep Time
Cooking Mode
Experience yogurt like never before with the deep creaminess of 6% milk fat. Thick, smooth, and irresistibly unctuous, it delivers a rich texture that turns a simple staple into a truly satisfying treat.
4 cups 6% M.F. milk
1 yogurt starter packet (3 g)
4 cups 6% M.F. milk
1 yogurt starter packet (3 g)
Directions
1Gently heat the milk to 82°C (180°F), stirring regularly.
2Remove the saucepan from the heat and let the milk cool to 45°C (115°F).
3Pour a small amount of the cooled milk into a bowl and whisk in the yogurt starter culture until dissolved. Return the mixture to the saucepan of warm milk and stir well.
4Pour into jars. Seal with lids or cover with plastic wrap.
5Place the jars in a lasagna pan and pour in warm water, no hotter than 45°C (115°F), to create a water bath.
6Place in the oven with the oven light on to create gentle heat. Let ferment for 6 to 8 hours, or until the yogurt reaches the desired consistency.
7Refrigerate for about 8 hours to stop the incubation process.
Tips
1
To speed up the cooling process, place the saucepan in an ice water bath.
Disclaimer
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Personal Note
Personal Note
