Ingredients
Scale
- 1 gallon milk (whole, 2%, almond, or soy)
- 2 tablespoons plain yogurt with live and active cultures
Instructions
- Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent scorching. You want to bring the milk to 180-185°F (82-85°C).
- Remove the pot from the heat and let the milk cool down to 110-115°F (43-46°C).
- Once the milk has cooled, take about a cup of the warm milk and mix it with the yogurt starter in a small bowl. Gently pour the mixture back into the pot with the rest of the milk and whisk until well combined.
- Incubate the yogurt using a yogurt maker, Instant Pot, or oven for 6-8 hours.
- Transfer the yogurt to jars or containers and refrigerate for at least 2 hours to stop the culturing process and further thicken the yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 150 kcal
- Sugar: 11 g
- Fat: 8 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 8 g