Easy yogurt recipe supercharges gut health Simple healthy homemade yogurt tech Boost digestion wellness today
Total Time:8 hours 15 minutes
Yield:4 cups1x
Ingredients
Scale
1/2 gallon (8 cups) of whole milk
2 tablespoons of plain, active culture yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus)
Instructions
Heat the Milk: Pour the milk into your heavy-bottomed pot. Heat it over medium heat, stirring frequently to prevent scorching. Bring the milk to 180-185°F (82-85°C). This step is crucial as it denatures the milk proteins, which helps create a thicker yogurt.
Cool the Milk: Remove the pot from the heat and let the milk cool down to 110-115°F (43-46°C). This is the ideal temperature for the yogurt cultures to thrive. You can speed up the cooling process by placing the pot in an ice bath, but be careful not to let any water splash into the milk.
Add the Starter: Once the milk has cooled, gently whisk in the yogurt starter until it’s fully incorporated.
Incubate: Pour the mixture into your chosen incubation vessel(s). Now it’s time to let the magic happen. The incubation period allows the live cultures to multiply and transform the milk into yogurt.
Chill: Once the incubation is complete, transfer the yogurt to the refrigerator and chill for at least 2 hours. This chilling process stops the fermentation and helps the yogurt thicken further.
