Homemade Yogurt

Making homemade yogurt is a tradition in every desi household. I remember my mom used to make yogurt every Ramadan for Sahoor. Ramadan is a month of the Islamic calendar, and Muslims fast in this month. She would warm up the milk after every Iftar and have it ready to make yogurt so we would have fresh yogurt every morning. Making yogurt is an art and a technique more than just a recipe. Once you master that technique, no one can stop you from having a lifetime supply of your very own yogurt.

Step-by-step Process of making yogurt

Boil your milk

Step 1 in making yogurt is to warm up the milk just below boiling point, about 200°F. Usually, at this point, it starts making small bubbles on the sides. This step is important and cannot be skipped to bring the protein to a certain temperature so it can set easily. Keep stirring the milk to avoid scorching the pan.

Cool down the milk

Step 2 is to cool down the milk until it reaches a temperature of 110°F to 120°F. This optimal temperature is important for bacterial growth. If you do not have a thermometer, use my method of dipping a finger in the milk; if your finger can stay in the milk for 10 seconds without burning, you have the right temperature.

While cooling down the milk, stir it constantly to avoid a layer of fat on top of the milk. Even if it forms, you can always mix it back into the milk.

Add the Starter/Yogurt

You can use any store bought yogurt as a starter. Once the milk reaches the right temperature, mix the starter into the milk and use a whisk to mix it very well.

Alternatively, you can also take out 1 cup of the milk, mix the starter in it, and then add it to the rest of the milk and mix.

Resting the Yogurt

The next step is to rest the milk and yogurt mixture in a warm place. This allows it to cultivate and develop a rich, creamy texture. Ensure that the surrounding environment remains undisturbed. Try not to move or disturb the pot, as this can interrupt the fermentation process. Instead, cover it with a clean kitchen towel or lid to maintain warmth and prevent drafts. This creates an ideal atmosphere for the beneficial bacteria to work their magic.

How much of the starter to use to make homemade yogurt

I usually use 1 tbsp of my favorite yogurt for every one cup of milk. You can use any store-bought yogurt of your choice.

Once the milk comes to an optimal temperature, stir the yogurt into the milk. Mix it well using a whisk.

How many hours to keep it

I like to keep mine overnight or a minimum of 18 hours. The longer you keep it, the thicker and tarter it’ll become.

Put a lid on your pot and wrap it in a couple of clean kitchen towels, then leave it in a warm, undisturbed place for 12-18 hours.

Some places you can keep your yogurt are the oven with the light on, your fancy kitchen cabinet with a warm temperature, or even in a microwave when it is turned off. You can always use an Instant Pot on the yogurt setting as well.

How to store homemade yogurt

Once your yogurt is ready, you can strain it using a cheesecloth or use it as it is, depending on your desired texture and thickness. If you prefer a thicker consistency, straining is a great option as it removes excess whey, resulting in a creamier product. After straining, transfer the yogurt to a clean, airtight container to ensure its freshness is maintained.

Keep it in the refrigerator for up to two weeks, though it’s recommended to consume it within the first week for optimal flavor and quality. Remember to check for any signs of spoilage before enjoying your homemade yogurt, as proper storage is key to maintaining its delicious taste and health benefits.

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