Equipment
Ingredients
Main
- 950 ml milk, preferably organic
- 60 g full-fat yogurt with live active cultures, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 154 kcal
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 13 g
- Sodium
- 109 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 26 mg
- Potassium
- 337 mg
- Calcium
- 287 mg
- Iron
- 0.1 mg
- Magnesium
- 26 mg
- Phosphorus
- 214 mg
- Zinc
- 1.0 mg
- Vitamin A
- 113 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 3.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.43 mg
- Niacin
- 0.2 mg
- Folate
- 13 mcg
- Water
- 222 g
Sources: USDA FoodData Central
Method
Coat the bottom of a heavy-bottomed pot with a thin layer of water. Add 950ml milk and heat over high heat until it just begins to boil.
Remove the pot from the heat. Let the milk cool until it reaches 54°C (130°F), which should take approximately 30 to 35 minutes.
Measure 5g (about 1 teaspoon) of the starter yogurt and spread it across the bottom of a 1-quart lidded container.
Whisk the remaining 55g of starter yogurt into the cooled milk for 3 minutes until fully dissolved. Transfer the mixture into the prepared container and place the lid on loosely.
Place the container into an unheated oven and turn on the oven light. Leave to incubate for at least 2 hours, or up to 5.5 hours, until the mixture is set.
Seal the container tightly with its lid. Place in the refrigerator and chill overnight to allow the yogurt to fully set.
Chef's Notes
- Using a heavy-bottomed pot prevents scorching the milk, ensuring a smoother texture and cleaner flavor.
- The precise temperature for adding the starter culture is crucial. Too hot, and you'll kill the beneficial bacteria; too cool, and the fermentation will be sluggish.
- For an even thicker yogurt, strain it through cheesecloth after refrigeration to remove excess whey. This process is how Greek yogurt is made.
- Ensure your starter yogurt is fresh and contains live active cultures. Older or pasteurized-after-fermentation yogurts won't effectively inoculate your batch.
- The oven light provides a consistent, low temperature perfect for incubation without the fluctuations of an oven set to bake.
Storage
Refrigerator: 6 weeks — Store in a sealed container.
Reheating: Serve cold.
Troubleshooting
Yogurt did not set and remains liquid
Cause: Starter cultures were inactive or the milk was too hot when they were added
Fix: Add a fresh tablespoon of starter and re-incubate for 3 hours.
Prevention: Check the expiration date on the starter yogurt and ensure the milk is exactly 54°C (130°F) before mixing.
Cultural Context
Yogurt, a fermented milk product, has a history stretching back thousands of years, with origins likely in Central Asia or the Middle East. It was traditionally made by nomadic peoples who discovered that milk stored in animal bladders would ferment and thicken, becoming a more shelf-stable food. Today, yogurt is a global staple enjoyed in countless variations, from savory dips to sweet desserts.
