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How to make Homemade Yogurt
Method
  • Combine the milk with the powdered milk in a small saucepan. It might be better if you heat the mixture in a bain marie but you can also heat it in a simple saucepan, as long as you stir very often so that the milk doesn’t form a layer on the bottom of the pan.
  • Heat the milk to 85* C (185* F). This is not done to pasteurize the milk again. The purpose is to get the milk proteins to lose their structure and “loosen” them so that they are able to agglomerate easier, while fermenting.
  • If you don’t have a cooking thermometer, you will know when the milk has reached the correct temperature because it will start to froth. When it has reached 85* C (185* F), remove from heat. Pass through a sieve, just in case a layer had formed on the bottom of the pan. Allow to cool until the temperature reaches 45* C (113* F).
  • If you want it to cool quicker, you can dip the saucepan in a bowl full of ice water.
  • Another way is to pour it from one metallic bowl to another and back again. 30 times is usually enough to cool the milk.
  • If you don’t have a cooking thermometer, you can tell when the milk has reached 45* C (113* F), when you can dip your little finger into the milk and keep it there comfortably until you count to 20.
  • The perfect temperature is 43* C (109* F) but range anywhere between 35* C - 49* C (95* F – 120* F). These are your temperature limits. If you go under or over the specified degrees, the yogurt will not come out right.
  • Combine the yogurt with the milk in the saucepan with a hand whisk until it has completely dissolved.
  • Transfer mixture to a plastic or clay container.
  • Cover with plastic wrap. Set oven temperature to barely 50* C (122* F). Place container in oven and allow the yogurt to thicken for 3-5 hours. The longer you leave it in the oven; it will not only get thicker but also become more sour in taste. Remove it when the taste is to your liking.
  • Remove from oven and store in the refrigerator for 1-2 weeks. If you want to make another batch of yogurt, it’s best to use yogurt that is not over 5-7 days old. 
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Nutritional
Chart

Nutrition information per 100 gr.

77
Calories (kcal)
4 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

3.4
Total Fat (g)
5 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

2.2
Saturated Fat (g)
11 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

6.6
Total Carbs (g)
3 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

6.6
Sugars (g)
7 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

4.8
Protein (g)
10 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.0
Fibre (g)
0 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.17
Sodium (g)
3 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.