Quick Homemade Yogurt

Stages of cooking

1

2

3

4

5

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7

1. Warm the milk in the Dutch oven, having set it on medium heat. Don’t let the milk boil. Heat it to 90 C (200 F), stirring it from time to time. Heating is an important step, which helps change the protein structure in the milk so it sets as a solid instead of separating.

   

2. Let the milk cool down up to 40 C (115 F) approximately. Meanwhile, stir the milk to prevent the skin from forming. If it still forms, remove it from the surface of the milk.  

   

3. Now, mix half of the milk with yogurt. Whisk it until the yogurt dissolves.

   

4. Pour the thinned yogurt into the remaining milk and whisk it carefully.

   

5. Put the pot with the milk-and-yogurt mixture into the Dutch oven, cover it with the lid and then put the pot into the regular oven. Make sure to warm the oven to about 35 C (110 F) to keep the milk warm. If you have a special yogurt maker, then you can cook it there.  

   

6. Wait until the yogurt is ready. This may take up to 4 hours. In some cases, you will have to wait overnight. This depends upon the yogurt culture you use, the temperature of the yogurt and your personal taste preferences. The longer the yogurt sits, the denser it gets. If you cook yogurt for the first time, start checking it after 4 hours and stop when it reaches the consistency you prefer. Avoid stirring the yogurt until it has fully set.

   

7. Remove the yogurt from the oven and let it cool down a bit. If there is liquid on the surface of it, you can drain it off or whisk it to make it smooth and dense as you like. Spoon the yogurt into special plastic or glass containers and store it in the fridge for about 2 weeks.  Enjoy!