Equipment
Ingredients
Main
- 950 ml milk, preferably organic
- 60 g full-fat yogurt with live active cultures, room temperature
Nutrition (per serving)
Method
Coat the bottom of a heavy-bottomed pot with a thin layer of water. Add 950ml milk and heat over high heat until it just begins to boil.
Remove the pot from the heat. Let the milk cool until it reaches 54°C (130°F), which should take approximately 30 to 35 minutes.
Measure 5g (about 1 teaspoon) of the starter yogurt and spread it across the bottom of a 1-quart lidded container.
Whisk the remaining 55g of starter yogurt into the cooled milk for 3 minutes until fully dissolved. Transfer the mixture into the prepared container and place the lid on loosely.
Place the container into an unheated oven and turn on the oven light. Leave to incubate for at least 2 hours, or up to 5.5 hours, until the mixture is set.
Seal the container tightly with its lid. Place in the refrigerator and chill overnight to allow the yogurt to fully set.
Chef's Notes
- Using a heavy-bottomed pot prevents scorching the milk, ensuring a smoother texture and cleaner flavor.
- The precise temperature for adding the starter culture is crucial. Too hot, and you'll kill the beneficial bacteria; too cool, and the fermentation will be sluggish.
- For an even thicker yogurt, strain it through cheesecloth after refrigeration to remove excess whey. This process is how Greek yogurt is made.
- Ensure your starter yogurt is fresh and contains live active cultures. Older or pasteurized-after-fermentation yogurts won't effectively inoculate your batch.
- The oven light provides a consistent, low temperature perfect for incubation without the fluctuations of an oven set to bake.
Storage
Refrigerator: 6 weeks — Store in a sealed container.
Reheating: Serve cold.
