Homemade Natural Yogurt

Preparation mode

• Pour the milk into a saucepan and heat over medium heat until it begins to boil. Then reduce the heat and let the milk heat for a few more minutes, until it reaches about 175°F (80°C). This helps kill any unwanted bacteria and denature the milk proteins for a thicker texture.
• Once the milk reaches the desired temperature, remove it from the heat and let it cool until it is warm to the touch. It should be around 40-45°C (104-114°F). If it is too hot, it can kill the bacterial cultures in the yogurt.
• In a separate bowl, mix the two tablespoons of plain yogurt with some of the warm milk until well combined. Then pour this mixture into the pan with the rest of the warm milk and stir well.
• Pour the milk and yogurt mixture into clean, sterilized jars. Cover them with lids and place them in a warm place, such as inside a turned-off oven or in a yogurt maker, where they can sit undisturbed for at least 6-8 hours. During this time, the bacterial cultures in the yogurt will ferment the milk, turning it into yogurt.
• After the incubation time, remove the jars and refrigerate the yogurt for a few hours before consuming. This helps to firm up the texture and develop the flavor.
• If you prefer a thicker Greek yogurt, you can pour the yogurt into a strainer lined with cheesecloth or a coffee filter and let it drain in the refrigerator for a few hours or overnight.
• Your homemade yogurt is ready to enjoy! You can eat it plain, add fresh fruit, honey, granola or any other toppings you like.