Homemade Yogurt Without a Yogurt Maker is a very simple and quick way to always have fresh yogurt ready for your breakfast, snack, or for preparing your recipes. Remember to always keep a jar aside for the next batch.
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: about 2 lbs of yogurt
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 quart Whole fresh milk
- 4.4 oz Plain natural yogurt
Preparation
Place a quart of whole fresh milk in a pot.
Heat it to about 108-110 degrees Fahrenheit.
Use a thermometer to measure it; it should be just lukewarm (when you dip your pinky finger for a few seconds, it shouldn’t feel hot).
At this point, add the yogurt, stir with a spoon, and cover with the lid.
Place the pot in the oven with the light on, positioning it as close to the light as possible, and leave it overnight.
In the morning, you will find a great yogurt, rather firm and with a delicate flavor.
If you like, you can divide it into jars to store in the fridge for 5/6 days.
Tips/advice
To obtain excellent yogurt, the milk temperature should be between 100 and 115°F: if it’s too cold, the bacteria won’t activate; if it’s too hot, they could die.
Keep in mind that the higher the milk’s temperature, the longer the fermentation will be, and the more acidic the yogurt will taste. I chose a temperature of 110°F, and the yogurt’s taste wasn’t acidic at all, but rather velvety.
If you liked the Homemade Yogurt Without a Yogurt Maker recipe, try the other recipes with yogurt:
Soft pineapple-flavored yogurt muffins
Brioches filled with yogurt and raspberry jam
Yogurt and syrupy peach plumcake
Greek yogurt blueberry muffins
Yogurt with strawberries and almonds
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