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Recipe

Homemade Yogurt

Scott Phillips

Yield: Makes 7-1/4 cups

The time range for incubating yogurt is quite wide, from 8 to 16 hours, depending in part on how active the cultures in the starter yogurt are, and in part on preference. The longer it sits, the thicker and tarter it will be.

Ingredients

  • 1/2 gallon milk, preferably not ultra-pasteurized
  • 2 Tbs. homemade or store-bought plain yogurt with active cultures, at room temperature

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 30
      Sodium (mg): 100
      Carbohydrates (g): 10
      Fiber (g): 0
      Sugar (g): 10
      Protein (g): 8

Preparation

  • Affix a probe or instant-read thermometer to the side of a heavy-duty 6- to 7-quart pot. Pour in the milk, and heat over medium-high heat, without stirring, to 180°F. Adjust the heat to maintain that temperature for 5 minutes. Turn off the heat, and use a spoon to lift off and discard any skin that has formed on its surface.
  • Allow the milk to cool to 115°F, frequently stirring gently and checking the temperature, 25 to 30 minutes. If the milk drops below 115°F, rewarm it.
  • Put the yogurt in a medium bowl and whisk in 1 cup of the milk to temper it. Gently stir the mixture back into the pot, remove the thermometer, and cover with the lid.
  • Transfer to the oven and drape a kitchen towel over the pot. Turn on the oven light and let sit, undisturbed, until thick with a slight wobble when you jiggle the pot, 8 to 16 hours. A layer of cloudy whey on top is perfectly normal. After 8 hours, taste a spoonful of the yogurt for consistency and tanginess, being very careful not to agitate the rest. If you want the yogurt thicker and tangier, cover the pot and close the oven for longer incubation, checking periodically, for up to 16 hours.
  • Set aside 1/4 cup of the yogurt to culture future batches, if you like; cover and refrigerate for up to 1 week, or freeze for up to 3 months (thaw in the refrigerator before using).
  • Transfer the rest of the yogurt to a large container or divide among small containers, cover, and refrigerate until cool and set. Whisk to break up any curds before serving. If small lumps remain, add an ice cube and gently whisk for 20 to 30 seconds more, then discard the ice cube.

Make Ahead Tips

The yogurt can be refrigerated for 7 to 10 days.

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