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Homemade Yogurt (Plain)

Simple, no fancy equipment needed.
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8 hours
Ingredients Method Notes

Ingredients
  

  • half gallon whole milk (preferred)
  • 4 tbsp plain yogurt with live cultures (as a starter)

Method
 

  1. Heat the milk: Simmer until small bubbles formed around the edges of the pot — but do not let it boil. (~ 180°F (82°C))
  2. Cool the milk: to 110–115°F (43–46°C) — warm but not hot.
  3. Add the starter: Mix yogurt starter into the milk.
  4. Incubate: Pour into clean glass containers or jars. Keep warm in an oven with the light on for~8 hours until set.
  5. Refrigerate: Chill for at least 4 hours to finish setting. It’ll firm up more when cold.

Notes

Make Greek Yogurt
Strain the yogurt through a coffee filter for 2–3 hours to remove whey and make it thicker and creamier.