Name: Homemade Nonfat Yogurt
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 1 liter
Cuisine: International
Ingredients: 1000 ml skim milk; 45 g plain yogurt with live active cultures

Equipment

Heavy-bottomed pot

or Dutch oven

Instant-read thermometer

Whisk

Incubation vessel

or Yogurt maker, oven with light on, or cooler with warm water

Clean glass jars with lids

Ingredients

5 servings

Base

1000 ml skim milk, cold
45 g plain yogurt with live active cultures, room temperature

Nutrition (per serving)

Calories

Protein

11g

Carbs

Fat

Fiber

Sugar

93mg

Sodium

Method

Pour the skim milk into a heavy-bottomed pot. Heat over medium heat, stirring frequently to prevent scorching on the bottom, until it reaches 82°C (180°F). This step is crucial to unravel the whey proteins for a thicker final texture.

15mLook for: Steam rising heavily, small bubbles at edgeFeel: Milk skins may form on surface

Remove the pot from heat and let the milk cool down to 43°C-46°C (110°F-115°F). You can place the pot in an ice bath to speed this up, stirring constantly to cool evenly.

20m

In a small bowl, temper the yogurt starter by whisking it with about 100ml of the warm milk until smooth. Pour this mixture back into the main pot of milk and whisk gently to distribute the cultures evenly.

Pour the inoculated milk into your clean jars or incubation vessel. Cover and incubate at a steady 43°C (110°F) for 6 to 12 hours. Longer incubation results in a tangier, firmer yogurt; shorter times yield a milder flavor.

Once the yogurt has set (it should pull away slightly from the sides when tilted), transfer the jars to the refrigerator. Chill for at least 4 hours to halt fermentation and allow the structure to set completely before eating.

Chef's Notes

For Greek-style yogurt, line a colander with cheesecloth or a coffee filter and drain the finished yogurt in the fridge for 2-4 hours to remove whey.
Save 3 tablespoons of your finished batch to use as the starter for your next batch. This can be repeated 3-4 times before the culture weakens.
Do not add flavorings (vanilla, fruit, sweeteners) until after the yogurt has fully set and chilled. Adding them before fermentation can interfere with the bacterial growth.
Sanitization is key. Ensure your pot, whisk, and jars are very clean (or sterilized) to prevent rogue bacteria from competing with your yogurt culture.