How to Make Homemade Plain Yogurt
- 1 liter of milk (whole or lactose-free)
- 50 to 60 g of powdered milk (dairy milk - whole or lactose-free)
- 1 container plain yogurt (170g / 6 oz) - only milk and active cultures in the ingredients (whole or lactose-free)
- 1 Step 1: Boiling the milk. Start by adding 1 liter of milk to a saucepan and bring it to the stove to boil. As soon as it reaches a boil, turn off the heat immediately.
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Step 2: The ideal temperature point. Wait for the milk to cool down until it reaches a temperature of 40°C (104°F). If you don't have a kitchen thermometer, do the practical finger test: dip your clean finger into the milk gradually until you feel a warm temperature that does not burn your skin.- 3
Step 3: Mixing. In a separate bowl, mix the powdered milk with the plain yogurt until completely smooth and homogeneous. Pour this mixture into the warm milk and stir well to combine all ingredients.
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Step 4: As soon as you finish mixing, cover the bowl immediately with a lid. Line a baking dish with a thick kitchen towel, place the bowl inside, wrap it securely with the cloth, and wrap it with 1 more kitchen towel to trap all the heat. Place it immediately inside the turned-off oven. Important: After mixing, do not leave the bowl on the countertop. Put it in the turned-off oven immediately.
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Step 5: Resting time and finalization. Let it rest undisturbed for 12 straight hours without opening the oven and without moving the bowl. After this period, place your homemade plain yogurt in the refrigerator to set and chill before consuming.
Watch the video to see the step-by-step recipe for Homemade Plain Yogurt. English dubbing available; to activate, click the Settings icon and select 'Audio track'.Note- Ratio & Texture: Use 50g of powdered milk for a standard creamy texture, or use 60g if you prefer a firmer texture.
- Golden Tip: As soon as you finish mixing the warm milk with the powdered milk and yogurt, cover the bowl immediately with a lid, wrap it tightly in the kitchen towels, and place it right away inside the turned-off oven (or another warm, protected spot). Do not leave the mixture sitting on the countertop, as retaining the initial heat is essential to activate fermentation.
- Consistency Secret: The key to achieving the perfect creamy homemade plain yogurt is respecting the full 12-hour resting time in the turned-off oven without moving the bowl or opening the oven door.
- Serving Suggestion: Perfect to pair with fresh fruits and honey, or to use as a versatile base for healthy dressings, dips, and light desserts.
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