Description
Make smooth, creamy yogurt at home with just milk and live cultures. Perfect for breakfast, snacks, or cooking!
Ingredients
Scale
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1 liter whole milk
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2 tbsp plain yogurt (with live cultures)
Instructions
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Heat milk to about 85°C (185°F), then cool to 43°C (110°F).
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Stir in plain yogurt until smooth.
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Pour into a clean container, cover, and incubate for 6–8 hours in a warm spot.
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Chill before serving.
Notes
Use fresh, whole milk for creamier texture.
Keep incubation temperature steady for best results.
Refrigerate yogurt and consume within 1 week.
- Prep Time: 10 minutes
- Cook Time: 8 hours (incubation)
Nutrition
- Calories: 60
- Fat: 3.5g
- Carbohydrates: 4g
- Protein: 3.5g