When I tried my first bite of homemade yogurt I noticed how smooth it was and how fresh it tasted. And I really like how easy it is to make. It just needs to sit undisturbed for a while and then be chilled before serving. It's definitely worth the wait.
It's really important to sterilize the Mason jars that the yogurt will be in. I washed these with hot water and soap, then rinsed them really well. I then poured boiling water into each jar and let them sit for about 15 minutes before pouring out the water and letting them air-dry.
Here's where the easy part comes into play. All you do is pour the milk into a pan that has a thermometer in it. When the milk reaches 185 degrees F, move the pan away from the heat and let it sit in the pan until it cools to 110 degrees F. Be sure to place your thermometer in the center of the pan, and don't let it touch the bottom – you'll just be checking the temperature of the burner, not the milk. Then whisk in a little yogurt that has live and active cultures in it.
Next all you do is pour the mixture into Mason jars.
Put the jars into a large pot and wrap the jars in a couple of kitchen towels. Cover the pot with a lid and put it into an oven (no heat required) to sit undisturbed for the next 9 hours.
Chill for about 3 hours. Voilà — you have homemade yogurt.
Enjoy this yogurt plain or add your fave ingredients to it.
Store any leftover yogurt in the fridge.
This yogurt makes a great snack and, of course, tastes wonderful with fruit, nuts or granola.
Fresh homemade yogurt that's made in your very own kitchen is easy to make and tastes wonderful all by itself or with fruit, berries and nuts.
Yields about 1 quart
Prep time: 10 minutes | Inactive Time: 13 hours | Cook time: 20 minutes | Total time: 13 hours, 30 minutes
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!