TRADITIONAL HOMEMADE YOGURT
Traditional homemade yogurt with fresh milk and live cultures prepared the authentic way.
TIME: 8-10 HOURS
DIFFICULTY: EASY
YIELD: 1 LITER OF YOGURT
NUTRITIONAL FACTS
Calories
61
Fats
3.3 g
Saturates
2.1 g
Carbs
4.7 g
Sugars
4.7 g
Protein
3.5 g
Fibre
0 g
Salt
0.1 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
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
- Heat the milk
- Pour the milk into a pot and heat it until it reaches about 90°C, just before boiling.
- If you don’t have a thermometer: when it starts to inflate and foam, it’s ready.
- This step kills unwanted germs and prepares the milk for proper fermentation.
- Let the temperature drop
- Allow the milk to cool to about 45°C.
- Without a thermometer: you can dip your clean finger in and hold for 10 seconds without burning.
- Add the yogurt culture
- Take 3–4 tablespoons of the warm milk and mix it with the yogurt until completely smooth.
- Pour this mixture back into the pot with the warm milk and stir gently.
- Fermentation
- Transfer the mixture into a clay or glass container.
- Cover with a clean towel and wrap with a blanket to keep the temperature stable.
- Leave undisturbed for 6–8 hours.
- The longer it sits, the thicker and tangier it becomes.
- Refrigeration
- When the yogurt has set, place it in the refrigerator for at least 3 hours before eating.
- 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.
