Homemade Plain Yogurt

Recipe View 5 mins Prepare the Water Bath: Place a large pot on the stovetop and arrange five sterile half-pint canning jars inside. Fill the pot with enough water to submerge the jars up to their necks. Set the burner to low heat, aiming for a consistent temperature between 110°F and 115°F (45°C) for 4 to 6 hours. Monitor the temperature periodically using a candy or meat thermometer. (Prep time: 5 minutes)

Recipe View 15 mins Heat the Milk Mixture: In a separate large saucepan, combine the milk and dry milk powder. Stir well to dissolve the powder. Place the saucepan over medium heat and warm the mixture until it reaches a steaming temperature of 180°F (82°C). (Cook time: 10-15 minutes)

Recipe View 20 mins Cool the Mixture: Remove the saucepan from the heat and place its bottom in a bowl of ice water. Allow the milk mixture to cool until it reaches a temperature of 115°F (45°C). (Cool time: 15-20 minutes)

Recipe View 5 mins Incorporate the Yogurt Starter: Once the milk mixture has cooled, remove it from the ice bath. In a separate small bowl, blend about 1 cup of the cooled milk with the plain yogurt until thoroughly combined. Stir this mixture back into the main saucepan of milk. (Prep time: 5 minutes)

Recipe View 6 hrs Incubate the Yogurt: Pour the milk mixture into the warmed glass jars, leaving about 1/2 inch of space from the top. Carefully place the jars into the warm water bath, ensuring that the water level matches the yogurt level in the jars. Cook the yogurt uncovered, maintaining the water temperature between 110°F and 115°F (45°C) for 4 to 6 hours. Avoid stirring or disturbing the yogurt during this time to prevent a watery consistency. (Cook time: 4-6 hours)

Recipe View 5 mins Check for Readiness: After the incubation period, gently press the top of the yogurt or tilt the jars to check if the yogurt has set. It is ready when it is firm with a thin layer of yellowish liquid on top.

Recipe View 5 mins Cool and Store: Remove the jars from the water bath and dry them thoroughly. Seal the jars with clean lids and rings. Store the homemade yogurt in the refrigerator for up to 1 to 2 weeks.

Recipe View 5 mins Save a Starter: Reserve a portion of your homemade yogurt to use as a starter for your next batch. To maintain the potency of your yogurt culture, consider using store-bought yogurt with 'live active cultures' as a starter every fourth or fifth batch.