Compared to the industrialized yogurt that have ingredient names that you and me can’t even pronounce, this homemade yogurt only has two ingredients. Milk and a tablespoon of store-bought yogurt (it has the active ingredient that can start us off!) It also needs a warm environment that can allow the active yogurt bacteria to function, thus a thermos, or a pan with a lid would be ideal.
Homemade Plain Yogurt
- 1 Tbsp Plain yogurt
- 3/4 cup Milk (Skim / 2 % / Full fat )
- 1 Tbsp Honey (for flavor, optional)
1. Sterilize a mason jar by boiling it for 10 mins and drying it in a 100 C oven or with a hairdryer!
2. Heat milk in a pan until warm like a hot bath (40 C)
3. Put 1 Tbsp of store-bought yogurt into the mason jar and pour in hot milk. Close lid and slightly shake to combine.
4. Put jar into your warm environment. If doing this In a thermos or pot, pour 40 C hot water around it until jar is submerged. Close the lid to keep the environment warm as long as possible. Feel free to change the water once it is cool. This fermentation process takes 8-9 hours. When it is set, you will see that it has solidified and also separated from the whey.
Finished yogurt can be kept in the fridge for 2-3 days. If you want to continue making your own yogurt, save 1 Tbsp of yogurt from the jar and freeze it as an ice cube. Defrost before using and this becomes your active bacteria base!
If you have the time and curiosity, be adventurous and try this out!