Vegetarian

YOGURT

Name: YOGURT
Prep time: 35 min
Cook time: 20 min
Total time: 10 h 55 min
Yield: 4
Ingredients: 3 liters of full-fat milk; 2 tablespoons of plain yogurt with live cultures

Homemade Thick Yogurt

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YOGURT

Transform your kitchen into a yogurt haven with this easy-to-follow recipe for thick, creamy homemade yogurt! With just three simple ingredients ; full-fat milk, a yogurt starter, and a sprinkle of patience,you can create a deliciously rich yogurt that’s perfect for breakfast, snacks, or cooking. Embrace the art of yogurt-making and savor the satisfaction of enjoying something made entirely by you! Perfect for adding to smoothies, drizzling over fresh fruit, or simply enjoying plain, this yogurt is a versatile and nutritious addition to your culinary repertoire. Give it a try and experience the joy of homemade goodness!

Cuisine: South Asian

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Prep Time 35 mins Cook Time 20 mins Rest Time 10 hrs Total Time 10 hrs 55 mins Difficulty: Advanced Servings: 4

Ingredients

Servings

3 liters of full-fat milk

2 tablespoons of plain yogurt with live cultures

Instructions

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1. Pour 3 liters of full-fat milk into a large pot.Heat the milk over medium heat, stirring occasionally to prevent it from sticking to the bottom.Bring the milk to a boil. Once it reaches a boil, ladle it gently by mixing upwards for 5-6 minutes. This helps to ensure an even temperature and assists in thickening the yogurt.
2. After boiling, carefully pour the hot milk into a large mixing bowl or another pot to cool it down.Allow the milk to cool down to a temperature between 42°C to 46°C (about 108°F to 115°F). You can use a thermometer to check the temperature. If you don’t have a thermometer, you can test it by dipping a clean finger into the milk; it should feel warm but not hot.
3. Once the milk has cooled to the desired temperature, add 2 tablespoons of room temperature yogurt to the milk.Stir gently with a spoon to combine, making sure the yogurt is well-distributed throughout the milk without creating too many bubbles.
4. Cover the pot with a lid to keep it warm.Wrap the pot in a thick towel or blanket to maintain the temperature. Let the yogurt sit undisturbed for 6-8 hours.
- Optional: If you live in a colder climate, you can preheat your oven to 170°C (340°F) for about 15 minutes. Turn off the oven but leave the light on, and place the covered pot of milk inside the oven to maintain warmth during fermentation.
5. After 6-8 hours, check the yogurt for firmness. It should be set and have a slightly tangy flavor. If it’s not set, you can leave it for another hour or so.
6. Once fermentation is complete, remove the yogurt from the pot and leave it uncovered on the kitchen counter for about an hour to bring it to room temperature.
7. After it has cooled, transfer the yogurt to a container with a lid and store it in the refrigerator for at least 3 hours before using. For the best results, let it sit in the refrigerator for a full day.
8. Your thick homemade yogurt is now ready to be enjoyed! You can serve it plain, or add fruits, honey, nuts, or any of your favorite toppings.

Note

Save a couple of tablespoons of your homemade yogurt to use as a starter for your next batch.
If you prefer even thicker yogurt, you can strain it through a cheesecloth or a fine mesh sieve to remove some of the whey.
Yogurt can last about 1-2 weeks, but for optimal flavor and texture, consume it within a week.
I recommend to make yogurt the same day you bought the milk , don't store milk in refrigerator for more than a day.

Frequently Asked Questions

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Which milk should I use for making yogurt?

You can use a variety of milk for yogurt-making, but full-fat milk is recommended for a creamier texture. Options include:
- Tesco Finest Jersey Whole Milk
- Aldi Specially Selected Rich & Creamy Jersey Milk
- Alternatively, raw milk is an excellent choice if available, as it often results in a richer flavor and texture.

What temperature should the milk be when adding the starter?

The milk should cool down to a temperature between 42°C to 46°C (108°F to 115°F) before adding the yogurt starter. This range allows the bacteria to thrive without being killed by excessive heat.

How long should I ferment the yogurt?

Generally, yogurt should be fermented for 6-8 hours. However, you can adjust the time based on your taste preferences. A longer fermentation time will result in tangier yogurt, while shorter times yield milder flavors.

Can I use store-bought yogurt as a starter?

Yes, you can use plain, unflavored yogurt with live active cultures as a starter.

Can I reuse yogurt starter?

Yes, you can reuse yogurt starter. Simply save a portion of your homemade yogurt and use it as a starter for your next batch. However, over time, the starter may lose potency, so it's a good idea to refresh it with a new starter culture periodically.

YOGURT