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Homemade Yogurt with Live Active Cultures

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesYogurtLiveCulturesFromScratchFermentedProbioticHomemadeBreakfastBase
Homemade Yogurt with Live Active Cultures

Nutrition (per serving)

150Calories
10 gProtein
12 gCarbs
8 gFat
12 gSugar
120 mgSalt

Ingredients

  • 1 liter Whole milk (or 2% / low-fat)
  • 2–3 tbsp (must contain live cultures) Plain yogurt with live active cultures (store-bought starter)

Method

  1. Heat milk in a heavy-bottomed pot over medium heat to 82–85 °C (180–185 °F) — stir occasionally to prevent scorching. Use a thermometer.
  2. Hold at this temperature for 5–10 minutes (kills unwanted bacteria and denatures proteins for thicker yogurt).
  3. Remove from heat → let cool to 43–46 °C (110–115 °F) — stir occasionally to speed cooling.
  4. In a small bowl, whisk store-bought yogurt starter until smooth → temper by slowly adding ½ cup warm milk while whisking.
  5. Pour tempered starter back into the pot of cooled milk → stir gently but thoroughly for 1 minute.
  6. Pour mixture into clean glass jars or a large container → cover loosely.
  7. Incubate: Place jars in oven with light on (or use yogurt maker, Instant Pot yogurt setting, or wrap in towels near warm spot) at 40–43 °C (104–110 °F) for 6–12 hours (longer = tangier & thicker). Do not disturb during fermentation.
  8. Check after 6 hours: yogurt should be set like thick custard → if not, continue incubating up to 12 hours.
  9. Once set, refrigerate 4–6 hours to stop fermentation and firm up.
  10. Stir before serving — store in fridge up to 2 weeks. Save 2–3 tbsp as starter for next batch.
  11. Makes 1 liter — creamy, tangy homemade yogurt with live active cultures.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.