Making yogurt at home might seem daunting, but with this quick and easy recipe, you'll be surprised how simple and rewarding it is! Forget expensive store-bought options filled with additives; this recipe delivers creamy, delicious yogurt in a fraction of the time you might expect. Using just a few basic ingredients and readily available equipment, you can create a healthy and customizable treat perfect for topping your favorite breakfast bowls, using in smoothies, or simply enjoying by the spoonful. This homemade yogurt is naturally tangy and rich, allowing you to control the sweetness and consistency to your exact liking.
Forget complicated methods and long waiting periods. This recipe prioritizes speed and convenience without compromising on flavor or quality. Ready to transform your kitchen into a yogurt-making haven? Let's dive into the simple, step-by-step process outlined below.
Tools Needed
- jars
- pots
- containers
- foam box
- cutting boards
- plastic wrap
Ingredients
- Yogurt (unsweetened): 2 boxes
- Sweetened Condensed Milk: 1 box (380g)
- Fresh Milk (unsweetened): 2 packs (440ml)
- Sugar: Optional
- Rubber bands
Step-by-Step Instructions
Step 1. Prepare the Milk Mixture
- Boil 500ml of filtered water.
- In the boiling water, add and stir the condensed milk until completely dissolved.
- Add the fresh milk and stir until evenly combined.
- Add the two boxes of unsweetened yogurt to the milk mixture. Stir for another minute until smooth and even.
Step 2. Incubate the Yogurt
- Wash and rinse all equipment (jars, containers) with boiling water. Ensure everything is thoroughly clean.
- Pour the mixture into jars or bags. If using bags, leave the top open for tying.
- Secure bags with rubber bands.
- Place jars in a foam box with a pot of boiling water (approx. 500ml). Cover the box tightly. Incubate for 8-10 hours (8 hours for less sour, 10 for more sour).
Step 3. Cool and Refrigerate
- After incubation, let the yogurt sit at room temperature for about 30 minutes before refrigerating.
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Tips
- For best results, use yogurt with a recent expiration date.
- To prevent the yogurt from becoming too thick or icy, let it sit at room temperature for about 30 minutes after incubation before refrigerating.
Nutrition
- N/A
FAQs
1. Can I use any type of milk to make yogurt?
While whole milk works best for a creamy texture, you can experiment with other types like 2% or skim milk. Just know that lower-fat milks will result in a thinner yogurt.
2. What if my yogurt doesn't thicken?
This could be due to using milk that's too low in fat, the wrong starter culture, or an incorrect incubation temperature. Ensure you're using a reliable starter and maintaining the recommended temperature range.
Making your own yogurt is incredibly rewarding, offering a healthier and tastier alternative to store-bought options. With this quick and easy recipe, you'll enjoy fresh, creamy yogurt whenever you crave it, completely customized to your preferences. Now go forth and enjoy your delicious, homemade yogurt!