HOW TO MAKE YOGURT AT HOME || SIMPLE INGREDIENTS || NO MORE BUYING YOGURT.

Homemade Yogurt Recipe
Ingredients:
4 cups (1 liter) of milk (whole milk, 2%, or skim)
2 tablespoons of plain yogurt with active cultures (store-bought or from a previous batch)
Equipment:
Heavy-bottomed saucepan
Thermometer
Whisk
Glass jar or container with a lid
Towel or blanket
Instructions:
Heat the Milk:
Pour the milk into the saucepan and heat it over medium heat until it reaches 180°F (82°C). Stir occasionally to prevent a skin from forming and to avoid scorching the milk at the bottom.
Cool the Milk:
Remove the saucepan from heat and let the milk cool to around 110°F (43°C). You can speed up the cooling process by placing the saucepan in a cold water bath.
Add the Yogurt Starter:
In a small bowl, mix the 2 tablespoons of plain yogurt with a few tablespoons of the cooled milk. This helps to thin out the yogurt and makes it easier to mix into the rest of the milk.
Once combined, add the yogurt-milk mixture back into the saucepan and whisk thoroughly to ensure it's evenly distributed.
Incubate the Yogurt:
Pour the milk mixture into the glass jar or container and cover it with a lid.
Keep the container in a warm place, ideally around 110°F (43°C). You can wrap the container in a towel or blanket to help maintain a consistent temperature. Alternatively, you can place it in an oven with the light on or in a yogurt maker if you have one.
Let the yogurt incubate for 4-12 hours. The longer it sits, the tangier and thicker it will become. Avoid disturbing it during this time.
Check and Refrigerate:
After the incubation period, check the yogurt. It should be set and have a tangy flavor.
Once it's ready, refrigerate the yogurt for at least 2 hours to help it firm up further.
Enjoy:
Your homemade yogurt is now ready to eat! You can enjoy it plain or add your favorite toppings like fruits, honey, nuts, or granola.
Tips:
Use fresh milk and yogurt with live active cultures for the best results.
Make sure all your equipment is clean to avoid any unwanted bacteria in your yogurt.
Save a few tablespoons of your homemade yogurt to use as a starter for your next batch.
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@Miriamkitchen2
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[@mildredlifestyle4163]

this looks interesting homemade yogurt thank you so much for sharing

[@Miriamkitchen2]

Thank you too for your watching.

[@lawrencemugoh3786]

Yummy

[@Miriamkitchen2]

It was

[@naomikagai8415]

Looks yummy

[@Miriamkitchen2]

Thank you 😋

[@taimiehouse]

Lovely 😍

[@Miriamkitchen2]

Thank you