Simple Yogurt at Home
Tart, smooth, creamy and perfect for breakfast! With fresh milk & yogurt starter, a few simple steps and an overnight fermentation process, this yogurt is super easy to make after dinner for breakfast the next day!
Equipment
- Saucepan
- Silicone Spatula
- Incubator
- Food Thermometer
Ingredients
- 650 ml milk
- 2 tbsp yogurt, store-bought, keep refridgerated
Instructions
- Place the saucepan on the stove over medium heat. Pour all the milk into the saucepan.
- Continuously stir until the temperature of milk is 90°C / 194°F, or about 4-5 minutes of boiling the milk. When the milk starts to rise rapidly (about to overflow), remove the saucepan from the stove, and reduce the heat to medium-low. For thin yogurt, the saucepan can be removed from the stove after it has reached the temperature. For thick yogurt, continue boiling the milk, stirring constantly, for another 5 minutes.
- When the milk is done, remove the saucepan from the stove and switch off the heat.
- Pour the hot milk into the incubator's inner container, or its equivalent, and set it aside to cool for about 2 hours, or until the milk's temperature reaches the range of 40°C - 47°C (104°F - 116.6°F).
- Add the yogurt to the milk and stir until well combined. Set up the incubator as per manufacturer's instructions, for the milk to ferment in the range of 37°C - 47°C (98.6°F - 116.6°F) for 8 - 12 hours.
- Optionally, stir the yogurt after 1-2 hours to ensure that it's fermenting evenly with a clean and dry spoon.
- After fermenting, stir the yogurt with a clean and dry spoon. Give it a taste. It should smell fragrant and taste a little tart and creamy. Either transfer to a clean container, or place it in the fridge directly to enjoy over the week.
- Optionally, take some out to serve with fresh fruits, honey and crushed digestives.
Notes
Tips:
- Milk is denser than water, so it tends to conduct heat poorly. When heating/ boiling milk, make sure to stir consistently, otherwise, it will burn at the bottom of the pan.
- The longer the milk is boiled over the stove, the more the lactose (naturally occurring sugar in the milk) will break down. This helps in forming a smoother yogurt later.
- Heating up the milk to 90°C / 194°F confirms that all bacteria in the milk have been destroyed. This ensures that only the good bacteria remain after mixing the yogurt with the milk.
- While the milk is still hot, I placed the food thermometer to note the temperature as it cools to the desired range.
- The good bacteria in the yogurt only become active between the temperatures of 40°C - 47°C (104°F - 116.6°F). If we add the yogurt in while the milk is still hot (above the range), the good bacteria will die.
- Ensure to watch the video to see exactly how I made it!
- Nutrition facts do not include fruits and honey.
Nutrition
Calories: 74kcalCarbohydrates: 5gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 41mgPotassium: 13mgSugar: 5gCalcium: 143mg
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