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INGREDIENTS
  

  • 1 liter fresh whole milk, cow or sheep or goat
  • 2 tablespoons live culture yogurt, strained or traditional for best results

EQUIPMENT

  • Pot
  • Thermometer optional
  • Clay or glass container
  • Spoon
  • Clean kitchen towel
  • Blanket or thick cloth

METHOD
 

  1. Heat the milk
  2. Pour the milk into a pot and heat it until it reaches about 90°C, just before boiling.
  3. If you don’t have a thermometer: when it starts to inflate and foam, it’s ready.
  4. This step kills unwanted germs and prepares the milk for proper fermentation.
  5. Let the temperature drop
  6. Allow the milk to cool to about 45°C.
  7. Without a thermometer: you can dip your clean finger in and hold for 10 seconds without burning.
  8. Add the yogurt culture
  9. Take 3–4 tablespoons of the warm milk and mix it with the yogurt until completely smooth.
  10. Pour this mixture back into the pot with the warm milk and stir gently.
  11. Fermentation
  12. Transfer the mixture into a clay or glass container.
  13. Cover with a clean towel and wrap with a blanket to keep the temperature stable.
  14. Leave undisturbed for 6–8 hours.
  15. The longer it sits, the thicker and tangier it becomes.
  16. Refrigeration
  17. When the yogurt has set, place it in the refrigerator for at least 3 hours before eating.
  18. Ready!

NOTES

  • For thicker yogurt, strain it in the fridge using a tulip filter or coffee filter for 1–2 hours.
  • Keep 2 tablespoons of your homemade batch to use as your next starter culture.
  • Do not stir the yogurt during fermentation — it may spoil the texture.
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