Making yogurt at home doesn't require any specialized equipment. A simple approach for making homemade yogurt.
The milk should be poured into a pot and heated to a boil while being stirred occasionally to avoid sticking. Simmer for about 10 minutes on low heat; do not allow it to boil over.
Pot should be taken from the heat and left to stand for 30 to 60 minutes. Every so often, dip your finger into the milk to test the temperature to see when it can stay there for 10 to 15 seconds without burning. Yogurt should be poured in; stirring is not necessary.
After covering the pot with a lid, carefully encircle it with a blanket. The wrapped pot should be left undisturbed for 6 to 10 hours, preferably overnight, in a moderately warm location. Put the yogurt in the fridge to let it continue to thicken.
16 servings
- Amount per serving
- Calories131
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 3g15%
- Cholesterol 20mg7%
- Sodium 110mg5%
- Total Carbohydrate 12g5%
- Total Sugars 12g
- Protein 9g
- Vitamin C 3mg4%
- Calcium 311mg24%
- Iron 0mg0%
- Potassium 400mg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
The milk should be poured into a pot and heated to a boil while being stirred occasionally to avoid sticking. Simmer for about 10 minutes on low heat; do not allow it to boil over.
Pot should be taken from the heat and left to stand for 30 to 60 minutes. Every so often, dip your finger into the milk to test the temperature to see when it can stay there for 10 to 15 seconds without burning. Yogurt should be poured in; stirring is not necessary.
After covering the pot with a lid, carefully encircle it with a blanket. The wrapped pot should be left undisturbed for 6 to 10 hours, preferably overnight, in a moderately warm location. Put the yogurt in the fridge to let it continue to thicken.