Homemade Yogurt 4.000

Mette Randem for The Washington Post

Gastronomer Sep 7, 2011

Making your own yogurt is about allowing bacteria to ferment the milk. You need a live yogurt culture to start the process. This can be bought at specialty cheese shops, but it can also be found in plain whole-milk yogurt.

Study the label. The yogurt you use as a starter should not contain starch or modified starch.

This recipe will produce a rather thin yogurt. If you add one tablespoon of powered milk per 1 cup of milk, you will achieve a thicker, creamier result -- especially useful if you will use the yogurt to make your own cheese or cream cheese. You can also try hanging it in a kitchen towel for a half-hour or so to drain off some of the liquid.

Make Ahead: The yogurt needs to sit at room temperature overnight. The finished yogurt can be refrigerated for up to five days.

Servings: 4 cups
  • 4 cups whole milk, preferably organic
  • 4 tablespoons plain whole-milk yogurt, preferably organic


Make sure all your equipment is properly sterilized, for instance by filling the heatproof bowl you are using with boiling water, and soaking the spoons and spatula and whatever else you are using in the hot water for a few minutes.

Heat the milk to 110 degrees (lukewarm) in a saucepan. Pour it into a large bowl, then stir in the yogurt. Cover with a clean kitchen towel. Let it sit at room temperature overnight.

If desired, pour off the excess water at the top before serving or storing. The yogurt can be refrigerated for five days.

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Recipe Source

From Gastronomer Andreas Viestad.

Tested by Nicole Schofer.

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