Equipment
Ingredients
Dairy Base
- 1000 ml whole milk
- 250 ml heavy cream
Starter
- 45 g plain whole milk yogurt
Nutrition (per serving)
Method
Combine whole milk and heavy cream in a heavy-bottomed saucepan. Heat gently over medium heat until it reaches 85°C / 185°F. Holding the milk at this temperature for a few minutes denatures the whey proteins, yielding a thicker final yogurt.
Remove the saucepan from heat and allow the milk mixture to cool down to 43°C / 110°F. You can speed this up with an ice bath, but stirring occasionally prevents a milk skin from forming.
Place the plain whole milk yogurt in a small bowl. Whisk in about 120 ml of the warm milk mixture to temper the starter. This ensures the yogurt cultures mix smoothly without clumping.
Pour the tempered yogurt mixture back into the saucepan with the rest of the warm milk. Whisk gently but thoroughly to distribute the cultures evenly.
Transfer the mixture to clean glass jars or a single large container. Cover and place in a warm spot, such as an oven with the light on or a dedicated yogurt maker, for 8 to 12 hours. For a tangier flavor, let it culture for the full 12 hours.
Once the yogurt has set to your desired tanginess, transfer the jars to the refrigerator. Chill for at least 4 hours to halt the rapid fermentation and fully firm up the texture before eating.
Chef's Notes
- The tanginess of your yogurt is entirely dependent on fermentation time. 8 hours yields a very mild profile, while 12 to 24 hours produces a sharply acidic, tangy bite.
- Denaturing the whey proteins by holding the milk at 85°C / 185°F for 5 to 10 minutes will result in an exceptionally thick, spoonable yogurt without the need for added milk powder or industrial thickeners.
- Always save a small portion of your freshly made yogurt to use as the starter for your next batch. After 4 or 5 generations, the culture may weaken and you will need to buy a fresh commercial starter.
- For an even thicker, Greek-style yogurt, line a fine mesh sieve with multiple layers of cheesecloth and strain the chilled yogurt for 2 to 4 hours to remove excess whey.
Storage
Refrigerator: 2 weeks — Store in airtight containers to prevent absorbing fridge odors. A thin layer of whey may separate on top over time; simply stir it back in.
