How To Make Homemade Yogurt | Tasting Table Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
1 quart
Ingredients
  • 4 cups whole milk
  • ¼ cup yogurt containing live and active cultures (such as Chobani or Mountain High Yogurt)
Directions
  1. Pour the milk in a medium saucepan over medium heat and bring to a gentle simmer, stirring occasionally and scraping bottom of pan with a rubber spatula to prevent any scorching until the milk reaches 180°, about 10 minutes. Remove the milk from heat and transfer to a non-reactive bowl. Allow to sit until an instant-read thermometer reads 110° degrees. You can speed up the process by placing the bowl of milk in an ice bath, stirring constantly until the temperature is right.
  2. Stir in the starter yogurt into the milk immediately, working gently. Pour the milk into a sterilized glass jars and cover.
  3. Place the jars in a warm place where the temperature remains 110°, making sure not to disturb the jars for at least 8 hours or up to 24 hours. The longer it sits the tangier the yogurt will become.
  4. Once the yogurt has thickened, place yogurt in a large fine-sieve lined with cheesecloth over a large bowl. Cover and chill in refrigerator for at least and hour before serving.