Once you try homemade yogurt, you'll have a hard time going back to store-bought. Not just because of the taste, but also because of the feeling — knowing you created something yourself, with just two ingredients and no unnecessary additives. No secrets, no preservatives. Just milk, culture, and a little patience.
Homemade yogurt It's not a science for the lab, but a delightful kitchen ritual that rewards you with thick, creamy, and fresh goodness. And the best part — you only need a few basic ingredients and kitchen tools that you probably already have at home. Ready? Here's your step-by-step guide.
Homemade yogurt made overnight: a recipe for the perfect spoonful of health
Ingredients for homemade yogurt:
- 4 liters of milk (any: cow, goat, plant-based – although full-fat cow's milk works best)
- 2 tablespoons plain yogurt with live cultures (natural, no additives)
Preparation process:
1. Warming milk
Heat the milk in a large pot. It is important that it gets hot, but not boiling. The ideal temperature is around 82 °C (180 °F). If you don't have a kitchen thermometer – the milk should be almost boiling, but without bubbles.
2. Cooling to the right temperature
Once the milk reaches temperature, remove it from the heat and let it cool to about 43 °C (110°F). This is a temperature that is still warm to the touch but not burning – ideal for activating probiotic cultures.
3. Adding yogurt
Add two tablespoons of plain yogurt with live cultures to the lukewarm milk. Don't rush it - gently stir the yogurt to distribute it evenly. This milk will "inoculate" the good bacteria that will do the magic.
4. Fermentation
Pour the mixture into clean glass jars or a container with a lid. Cover and let stand in a warm place from 6 to 12 hours. If you have an oven with a light, turn it on and place the yogurt inside. Alternatively? Wrap the container in a towel and leave it in a warm corner of the kitchen. Longer fermentation means thicker, more sour yogurt.
5. Refrigerator and patience
When the yogurt is thick enough, place it in the refrigerator for at least a few hours. This is when it will completely solidify and develop its final aroma. If desired, you can stir it before serving, add fruit, honey, granola or you can simply eat it as is.
Tip for a perfect result:
- Use fresh milk and good quality yogurt for the starter culture.
- Once the yogurt is ready, you can use it as a culture for the next round.
- Cleanliness of utensils is key — this is how you avoid unwanted bacteria.
Why is it worth making homemade yogurt?
Because homemade yogurt is not only healthier — without added sugar, starches, or artificial thickeners — but also cheaper and, above all, created to your taste.
Try it once and you might be like us: every morning with your own spoon – and a big smile.
