Ingredients
Plain dairy yogurt
- 1 quart pasteurized whole milk 946 ml; not raw milk
- 1/4 cup plain whole-milk yogurt with live active cultures 60 g; fresh, unsweetened starter
Equipment
- 2-quart saucepan
- Food thermometer
- Yogurt maker able to maintain 110°F (43°C)
- Four heat-safe jars of at least 10 ounces (300 ml) each, with covers
- Food pH meter suitable for dairy, calibrated according to its instructions
- Whisk and small bowl
- Ice-water bath
Instructions
Heat, culture and chill
- Clean and sanitize the jars, covers and utensils according to their manufacturers. Prepare a yogurt maker to maintain 110°F (43°C). Check the thermometer and calibrate the food pH meter as directed.
- Heat the milk to 185°F (85°C), stirring. Hold at 185–190°F (85–88°C) for 10 minutes, stirring to prevent scorching; do not boil.
- Set the pan in an ice-water bath and cool to 112–115°F (44–46°C). Mix 1/4 cup of this warm milk with the starter, then gently stir it back into the pan.
- Divide among the jars and cover as the maker directs. Incubate undisturbed at 110°F (43°C) for 4–8 hours, checking from 4 hours. Use the thermometer to confirm the maker holds its intended temperature.
- When properly set and pH 4.6 or below on the calibrated food meter, refrigerate immediately at 40°F (4°C) or below. Discard a batch that has not set properly or reached this endpoint within 8 hours; do not extend the warm holding time.
- Chill for at least 4 hours before serving. Use clean utensils and refrigerate the remainder; use within 10 days. Discard yogurt with mold, unusual discoloration or an off odor. Toppings are optional and excluded from the estimates.
Nutrition
Calories: 168kcalCarbohydrates: 13.5gProtein: 8.4gFat: 8.5gSaturated Fat: 5.3gSodium: 141mgCalcium: 304mg
Video
Notes
Nutrition is an input-based estimate per one-quarter of the unstrained batch, using representative Horizon whole-milk and Stonyfield plain whole-milk yogurt labels for 946 ml milk and 60 g starter. Fermentation changes lactose; final lactose content, evaporation and nutrient values were not measured. Brands vary. Contains milk; this is not lactose-free.
Estimated cost assumes USD $2.50 for the quart of milk and $0.50 for the portion of starter. These are portion-price assumptions, not checkout quotes, and exclude equipment, electricity and toppings.
Instructional video credit: Downshiftology (Lisa Bryan), How to Make Homemade Yogurt. The demonstration uses a yogurt maker and packaged starter; this recipe uses plain live-culture yogurt, a smaller quart batch and an explicit pH endpoint within a 4–8-hour incubation window. Follow the ingredients, temperatures and endpoint here. Plan about 9–13 hours including cooling and chilling; actual setting time varies.