Homemade yogurt is so simple to make that you’ll wonder why you haven’t made it before. Try this recipe and you will agree that homemade yogurt has a delicious flavor that is very different from store bought ones, not to mention how much cheaper it is to make versus buying.
Ingredients:
Whole Milk - 4 cups
Starter Yogurt - 1 heaping Tbsp
Method:
1. Bring Milk to a boil on the stovetop or microwave.
2. Allow Milk to cool to slightly warmer than luke warm.
3. Add Starter Yogurt to the Milk and blend together with a hand blender or whisk.
4. Transfer Milk to a container with a tight fitting lid.
5. Preheat oven to 180 degrees F and switch oven OFF.
6. Place container with milk into warm oven and set timer for 3 1/2 hours.
7. After 3 1/2 hours, remove yogurt from oven and store in refrigerator.
Tips:
1. Starter yogurt can be from your previous batch or you can buy a small single serve Plain Yogurt from the grocery store.
2. Do not add starter yogurt into hot milk or yogurt bacteria will die and yogurt will not set.
3. If you prefer yogurt which is on the tart (sour) side, keep the yogurt in the warm oven for 5-6 hours. The longer you keep it outside, the more sour it becomes.
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February 18th, 2008 at 10:05 am
Hi, thanks for this recipe. One question: do you put in the container (with milk and starter) straightaway in the 180 degrees hot over, or do you wait for it to cool down a bit?
I love home-made yoghurt. I know we would often have it in India, but I haven’t tried to make it here.
February 18th, 2008 at 7:04 pm
Hi MJ,
Yes, you put the container with milk and starter directly in the oven as soon as you switch it off. 180 degrees F is really not that hot, so if you wait to let it cool, you will defeat the purpose of heating it. Good luck and let us know how it comes out.
March 14th, 2008 at 4:40 pm
Hi,
I liked your recipe but i do have a very simple question i.e., you have shifted the milk to a plastic container before keeping it in the oven, so due to the heat will the container melt?????
March 15th, 2008 at 12:16 am
180 degrees Fahrenheit is not hot enough to melt anything. Be sure you turn off the oven as soon as it reaches this temperature. You are placing the plastic container in an oven which has been switched off.
March 16th, 2008 at 4:24 pm
Thank you, will surely try it and let you know how it turned out.
March 18th, 2008 at 1:59 pm
Good effort! keep it up! looking for more from u both
April 8th, 2008 at 6:08 pm
I am trying it out today and will let you know how it turns out. The lowest temp on my oven is 200F so I figured I will wait 5/10min before I put the container in the oven. You think thats about correct estimation?
Additionally I wanted to know how long can this youghurt be stored for? What is the refrigrator life of the youghurt?
April 8th, 2008 at 6:30 pm
Hi Shama,
When your oven reaches 200F, turn it off and just open the door to air it out for 30 secs. That should reduce the temperature back down a bit.
April 8th, 2008 at 6:35 pm
Hi again Shama,
Yogurt lasts at least 2 weeks in the fridge, sometimes longer. You can tell yogurt has gone bad if it smells bad. A tip to increase the shelf life is to take as much as you need and keep it back in the fridge immediately. Many people sit at the dinner table for 30 mins to 1 hour with the yogurt can out the whole time. This not only makes the yogurt more sour, but it does not last as long.
April 8th, 2008 at 7:20 pm
Awesome, thanks Hetal for the quick response. The youghurt is sitting in the oven now. I am looking forward to see how it turns out
April 9th, 2008 at 2:04 am
Ok so I tried youghurt today. Some of the yoghurt turned out nice and thick and some of it was loose and watery. Any suggestions as to what must I watch out for. I made sure to mix starter youghurt when the milk became luke warm. Any other tips?
I’ll try again tomorrow
April 9th, 2008 at 2:08 am
Also, I wanted to take the time to thank both of you for your wonderful recipes. I have tried your kulfi recipe earlier and it turned out like a charm the first time - I have only started cooking a year ago and I love to learn new recipes
Once again, thank you very much for your time, effort and wonderful recipes
April 11th, 2008 at 1:23 am
The youghurt turned out really well on 2nd try - thanks so much for teaching me how to make it at home
April 18th, 2008 at 1:31 am
Hi Shama:
I been reading other recipes for homemade yogurt and I noticed that their recipes calls also for nonfat powder skim milk to get the tickness in the yoogurt, what about it?. And also can I use low fat milk like 2%, or 1% or skim milk too??.
Please can you help me out with these questions?.
Thank you very much.
April 18th, 2008 at 2:30 am
Linda:
Yes, some people do use powder milk to thicken the yogurt but we prefer it to have a more natural flavor (that is the whole point of making it at home).
Regarding the others - 2%, 1% and skim milk, needless to say, that whole milk yogurt is going to be thicker than 2%, 1% or skim. The lower fat content in the milk makes the yogurt more watery. We, personally, use 2% for our daily use and it works out really well. I would not reccomend going lower than that but if you do, then go ahead and add the powdered milk.
Hope this helps!
April 30th, 2008 at 4:39 pm
how cream(malai) form at the top of curd?
May 7th, 2008 at 12:33 am
When boiling milk, the cream or malai usually forms at the top of the milk. When the milk is cooled down and the yogurt (curd) forms, the malai is still there and usually floats to the top.
May 20th, 2008 at 4:11 am
hi guys, I love your website!!!
you know, because pf you guys I was able to make yogurt (first time in my life, i must have tried 30 times….) but I had a slight problem, only top of my yogurt was set but the rest was all watery. what do u guys think I did wronge?
May 20th, 2008 at 12:41 pm
Hi Asma,
Sometimes, depending on how warm the milk was when you added the started yogurt affects the outcome. The milk should be very warm…similar to very warm bath water (but not hot). If the yogurt has not set after 3 1/2 hours, if is perfectly OK to keep it out 1-2 hours longer (it will not spoil, but the longer it’s outside, the more sour it will be). Also, many times, the yogurt seems not to have set but as soon as you keep it in the fridge, it hardens up. Good luck and let us know if it turns out.