🥣 Homemade Yogurt: Thick & Creamy Guide

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Making yogurt at home creates a milder, creamier, and far more probiotic-rich result than store-bought versions. You can use a specific heirloom culture or a freeze-dried yogurt starter. Once you master this method, you’ll never go back.

  • Prep Time: 30 Mins
  • Incubation: 6-10 Hrs
  • Difficulty: Easy

🥛 Ingredients

  • 1 Litre

    Whole Milk

  • 2 Tablespoons

    Yogurt Starter

  • Optional

    Milk Powder (For thickness)

⚙️ Instructions

1

Scald Milk

Heat milk gently to 82°C (180°F). This restructures proteins for a thicker yogurt.
2

Cool Down

Let milk cool to 43°C (110°F). If it is too hot, it will kill the bacteria.
3

Inoculate

Whisk the starter (plain yogurt from previous batch) into the warm milk.
4

Incubate

Keep warm (around 43°C) for 6-10 hours using a yogurt maker, flask, or oven light.

❓ Frequently Asked Questions

Do I really need to heat the milk first?

Yes. Heating to 82°C changes the whey proteins (denaturation), allowing them to form a tighter mesh with casein. This results in much thicker yogurt.

Can I use raw milk?

Yes, but the yogurt will be thinner unless you heat it. If you want to maintain raw enzymes, only heat to 43°C, but expect a drinkable consistency.

What starter should I use?

You can use 2 tablespoons of plain store-bought yogurt (with live cultures) or a heirloom Bulgarian starter.

Why is my yogurt runny?

This is usually due to incubation temperature fluctuating too much, not heating the milk high enough initially, or a weak starter.

How long should I incubate?

6 hours gives a mild flavor. 10 hours or more results in a tangier, firmer yogurt as more lactose is consumed.

Can I use plant-based milk?

Yes, soy milk works best due to its protein structure. Almond and coconut milk usually require a thickener (like agar or gelatin) to set properly.

Do I need a yogurt maker?

No. You can wrap the jar in towels and place it in a cooler, use a thermos flask, or put it in an oven with just the light on. Learn more about using yogurt makers here.

How do I make Greek Yogurt?

To make Greek yogurt, simply line a colander with cheesecloth and strain your finished yogurt for 2-4 hours to remove the whey.

Can I add sugar before fermenting?

It is better to add sweeteners (honey, maple syrup, fruit) after the fermentation is complete to avoid interfering with the bacteria.

How long does homemade yogurt last?

It keeps well in the refrigerator for about 2 weeks. The flavor may become slightly more tart over time.