Equipment
Ingredients
Base
- 1000 ml skim milk, cold
- 45 g plain 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
- 77 kcal
- Protein
- 7 g
- Carbohydrates
- 11 g
- Fat
- 1 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 93 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Cholesterol
- 0 mg
- Potassium
- 320 mg
- Calcium
- 267 mg
- Iron
- 0.0 mg
- Magnesium
- 1 mg
- Phosphorus
- 192 mg
- Zinc
- 0.1 mg
- Vitamin A
- 307 mcg
- Vitamin C
- 0 mg
- Vitamin K
- 0 mcg
- Vitamin B12
- 0.1 mcg
- Riboflavin
- 0.02 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 7 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pour the skim milk into a heavy-bottomed pot. Heat over medium heat, stirring frequently to prevent scorching on the bottom, until it reaches 82°C (180°F). This step is crucial to unravel the whey proteins for a thicker final texture.
Remove the pot from heat and let the milk cool down to 43°C-46°C (110°F-115°F). You can place the pot in an ice bath to speed this up, stirring constantly to cool evenly.
In a small bowl, temper the yogurt starter by whisking it with about 100ml of the warm milk until smooth. Pour this mixture back into the main pot of milk and whisk gently to distribute the cultures evenly.
Pour the inoculated milk into your clean jars or incubation vessel. Cover and incubate at a steady 43°C (110°F) for 6 to 12 hours. Longer incubation results in a tangier, firmer yogurt; shorter times yield a milder flavor.
Once the yogurt has set (it should pull away slightly from the sides when tilted), transfer the jars to the refrigerator. Chill for at least 4 hours to halt fermentation and allow the structure to set completely before eating.
Chef's Notes
- For Greek-style yogurt, line a colander with cheesecloth or a coffee filter and drain the finished yogurt in the fridge for 2-4 hours to remove whey.
- Save 3 tablespoons of your finished batch to use as the starter for your next batch. This can be repeated 3-4 times before the culture weakens.
- Do not add flavorings (vanilla, fruit, sweeteners) until after the yogurt has fully set and chilled. Adding them before fermentation can interfere with the bacterial growth.
- Sanitization is key. Ensure your pot, whisk, and jars are very clean (or sterilized) to prevent rogue bacteria from competing with your yogurt culture.
Storage
Refrigerator: 2 weeks — Keep tightly covered. Whey separation is normal; stir back in or drain.
Freezer: 1 month — Texture will change significantly upon thawing; best used for smoothies or baking.
Troubleshooting
Yogurt is runny or slimy
Cause: Incubation temperature was too low or milk was not heated to 82°C initially
Fix: Strain through cheesecloth to make Greek yogurt, or use in smoothies
Prevention: Ensure milk reaches 82°C to denature proteins, and maintain steady 43°C during incubation
Cultural Context
Yogurt making is an ancient preservation technique originating in Mesopotamia around 5000 BC. While it is a staple across the Middle East, South Asia, and the Balkans, the specific isolation of nonfat milk for yogurt is a modern adaptation catering to lower-calorie dietary preferences without sacrificing the probiotic benefits of traditional fermentation.
