Equipment
Ingredients
Dairy Base
- 1000 ml whole milk
- 250 ml heavy cream
Starter
- 45 g plain whole milk yogurt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 186 kcal
- Protein
- 5 g
- Carbohydrates
- 7 g
- Fat
- 16 g
- Fiber
- 0 g
- Sugar
- 7 g
- Sodium
- 65 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 49 mg
- Potassium
- 203 mg
- Calcium
- 169 mg
- Iron
- 0.1 mg
- Magnesium
- 15 mg
- Phosphorus
- 128 mg
- Zinc
- 0.6 mg
- Vitamin A
- 187 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 2.1 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.28 mg
- Niacin
- 0.1 mg
- Folate
- 8 mcg
- Water
- 133 g
Sources: USDA FoodData Central
Method
Combine whole milk and heavy cream in a heavy-bottomed saucepan. Heat gently over medium heat until it reaches 85°C / 185°F. Holding the milk at this temperature for a few minutes denatures the whey proteins, yielding a thicker final yogurt.
Remove the saucepan from heat and allow the milk mixture to cool down to 43°C / 110°F. You can speed this up with an ice bath, but stirring occasionally prevents a milk skin from forming.
Place the plain whole milk yogurt in a small bowl. Whisk in about 120 ml of the warm milk mixture to temper the starter. This ensures the yogurt cultures mix smoothly without clumping.
Pour the tempered yogurt mixture back into the saucepan with the rest of the warm milk. Whisk gently but thoroughly to distribute the cultures evenly.
Transfer the mixture to clean glass jars or a single large container. Cover and place in a warm spot, such as an oven with the light on or a dedicated yogurt maker, for 8 to 12 hours. For a tangier flavor, let it culture for the full 12 hours.
Once the yogurt has set to your desired tanginess, transfer the jars to the refrigerator. Chill for at least 4 hours to halt the rapid fermentation and fully firm up the texture before eating.
Chef's Notes
- The tanginess of your yogurt is entirely dependent on fermentation time. 8 hours yields a very mild profile, while 12 to 24 hours produces a sharply acidic, tangy bite.
- Denaturing the whey proteins by holding the milk at 85°C / 185°F for 5 to 10 minutes will result in an exceptionally thick, spoonable yogurt without the need for added milk powder or industrial thickeners.
- Always save a small portion of your freshly made yogurt to use as the starter for your next batch. After 4 or 5 generations, the culture may weaken and you will need to buy a fresh commercial starter.
- For an even thicker, Greek-style yogurt, line a fine mesh sieve with multiple layers of cheesecloth and strain the chilled yogurt for 2 to 4 hours to remove excess whey.
Storage
Refrigerator: 2 weeks — Store in airtight containers to prevent absorbing fridge odors. A thin layer of whey may separate on top over time; simply stir it back in.
Troubleshooting
Yogurt is thin and runny
Cause: Incubation temperature was too low or starter cultures were no longer active
Fix: Cannot be fixed into firm yogurt, but can be consumed as a cultured milk drink or used as a base for smoothies.
Prevention: Verify milk is exactly 43°C / 110°F before adding starter. Use fresh commercial yogurt with live active cultures, and ensure your warm spot maintains a steady temperature.
Yogurt is grainy or curdled
Cause: Milk was heated too rapidly, or starter was added when the milk was too hot
Fix: Strain through a fine mesh sieve or blend briefly to smooth out the texture.
Prevention: Heat milk gently to 85°C / 185°F and ensure it cools fully to 43°C / 110°F before whisking in the tempered starter.
Cultural Context
Yogurt has been a foundational ingredient in Mediterranean, Middle Eastern, and South Asian diets for thousands of years. It was originally discovered accidentally when milk was stored in animal stomach linings containing natural rennet and native lactobacillus bacteria. Making it at home connects modern cooks to an ancient preservation technique. Today, it remains an essential component for both sweet breakfasts and savory mezze spreads across the globe.
