Homemade Yogurt with Live Active Cultures

Name: Homemade Yogurt with Live Active Cultures
Cuisine: From Scratch
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)

A recipe from From Scratch.

From ScratchYogurtLiveCulturesFromScratchFermentedProbioticHomemadeBreakfastBase

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

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.
Hold at this temperature for 5–10 minutes (kills unwanted bacteria and denatures proteins for thicker yogurt).
Remove from heat → let cool to 43–46 °C (110–115 °F) — stir occasionally to speed cooling.
In a small bowl, whisk store-bought yogurt starter until smooth → temper by slowly adding ½ cup warm milk while whisking.
Pour tempered starter back into the pot of cooled milk → stir gently but thoroughly for 1 minute.
Pour mixture into clean glass jars or a large container → cover loosely.
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.
Check after 6 hours: yogurt should be set like thick custard → if not, continue incubating up to 12 hours.
Once set, refrigerate 4–6 hours to stop fermentation and firm up.
Stir before serving — store in fridge up to 2 weeks. Save 2–3 tbsp as starter for next batch.
Makes 1 liter — creamy, tangy homemade yogurt with live active cultures.