Easy Homemade Yogurt Recipe Gut Health Digestion BOOST
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Boost digestion with this easy homemade yogurt recipe Gut health benefits simple technique ensure creamy delicious yogurt every time
Total Time:8 hours 15 minutes
Yield:4 cups1x
Ingredients
Scale
4 cups (1 liter) Milk (whole, low-fat, or skim)
2 tablespoons plain yogurt with live and active cultures or freeze-dried yogurt starter
Instructions
Pour the milk into a large pot. Heat the milk over medium heat, stirring occasionally to prevent scorching. Bring the milk to 180-185°F (82-85°C). This step is crucial as it denatures the milk proteins, resulting in a thicker yogurt. Use your thermometer to monitor the temperature carefully.
Remove the pot from the heat and let the milk cool down to 110-115°F (43-46°C). You can speed up this process by placing the pot in an ice bath, stirring frequently. This temperature range is ideal for the yogurt cultures to thrive.
Once the milk has cooled to the right temperature, take about a cup of the cooled milk and mix it with the yogurt starter in a small bowl. Gently whisk until the starter is fully dissolved. Then, pour this mixture back into the pot with the rest of the milk and stir gently to combine.
Pour the milk mixture into your chosen container. Incubate the yogurt for 6-12 hours using your preferred method: oven, yogurt maker, or Instant Pot. The longer it incubates, the tarter it will become. Check the yogurt after 6 hours. It should be set and slightly jiggly.
Once the yogurt has reached your desired consistency and tartness, remove it from the incubator and place it in the refrigerator for at least 2 hours to stop the culturing process and chill it completely. This chilling process also helps to thicken the yogurt further.
Your homemade yogurt is now ready to enjoy! Serve it plain, with fruit, honey, granola, or use it in your favorite recipes. Store any leftover yogurt in the refrigerator for up to a week.
