How to Make Homemade Yogurt
Words by Kinfolk Team Photographs by Ali Harper Prop Styling by Ginny Branch Food Styling by Katelyn Hardwick
Follow these instructions to make your own creamy yogurt at home.
There is plenty of discussion about dairy products these days and whether they are good or bad for you, your bones, your belly and the environment. But when it comes to yogurt, the news is generally more positive. Like many fermented foods, yogurt offers great health benefits. It sounds a bit off-putting to eat foods with live cultures, bacteria or microbial strains, but scientists seem to keep discovering that eating this fermented milk product is good for us. Of course, making your own yogurt and home takes a bit of time, but it’s so easy and cheap—plus, you will know that it isn’t loaded with processed sugar and food colorings. Use fresh fruit, nuts, granola, honey or other fun stuff to make it feel like a dessert, pour it on top of a fruit crumble for breakfast or use in place of sour cream on taco salads and other savory dishes. You may find that you only want to eat yogurt you’ve made yourself.
1 quart milk (full fat milk makes thicker yogurt)
1 tablespoon existing plain yogurt or powdered yogurt starter
Glass jars and lids
Smaller pot (or double boiler) for heating milk
Large bowl filled with ice water for ice bath
Heat up the milk until it just begins to simmer (185°F). The mixture should start to froth but not boil. If you aren’t using a double boiler, be sure to stir it to prevent scalding.
Meanwhile, fill a large bowl with ice and cold water.
Once the milk has reached 110–120°F, remove it from heat and place pot in the ice bath, but keep stirring to help cool. Milk needs to be slightly warm but not too hot.
Now, whisk in one tablespoon of store-bought yogurt for each quart of milk used. You can also add a teaspoon of white sugar to help the bacteria grow.
Pour the milk into the jars and screw on the lids.
To incubate, put the jars inside a large pot of warm tap water. Keep the temperature to as close to 100-110°F as possible.
Cover pot with lid and keep away from light. Let sit for about seven to nine hours.
Refrigerate for several hours before serving.
Note: If you like your yogurt to be thicker, dispose of the whey (the liquid on top).
Makes 1 quart
Prop styling Ginny Branch & Food styling Katelyn Hardwick