How To Make Homemade Yogurt
Food editor Kristen Eppich share step-by-step instructions to make delicious, creamy homemade yogurt.
Hot on the heels of homemade bread, pickling and fermenting, yogurt is the next big thing in the homesteading craze. All you need is a heavy pot, a towel and time to turn a few spoons of leftover yogurt into a whole new batch overnight. Use our Homemade Yogurt recipe and follow my steps below to create yogurt that’s creamier and milder than any store-bought brand. While it’s delicious on its own, you can also find four delicious recipes that incorporate yogurt below.
Click here to get the recipe ingredients, then follow Kristen’s steps below.
Using this recipe, heat the milk in a heavy-bottomed pot to 190°F. Remove pot from heat and let cool to 115°F.
Whisk 1/2 cup warm milk into 3 tbsp leftover store-bought yogurt that contains live bacterial cultures (check ingredient list).
Whisk the thinned yogurt back into the remaining milk off the heat.
Cover pot with lid and wrap in a large towel covering the lid and sides. Let sit in a draft-free place for 8 to 12 hours.
Remove lid and stir to thicken.
Transfer to an airtight container and refrigerate for up to 2 weeks.
There’s no need for mayo in this dip. Creamy yogurt is paired with nutty tahini, smokey charred leeks and sweet potato wedges.
Get the recipe here.
Tender and savory, it’s the perfect snack loaf for morning, noon or night. Using yogurt reduces the amount of butter or oil needed in a quick bread and adds great moisture.
Get the recipe here.
A great meal or hors d’oeuvre, this crab salad comes together in minutes, and the combination of miso and yogurt in the dressing is a winner.
Get the recipe here.
For this tart, yogurt is stirred into the lemon curd and also used as a garnish. The decadent chocolate layer is revealed only when you slice in.
Get the recipe here.
