You will need:

• Your preferred type of cow’s milk (we use fat free milk for fat free yogurt)
  • The amount of milk doesn’t particularly matter- I used to use a half gallon, now I use a full gallon.
• A large pot
• 1/4 cup starter yogurt (look for live cultures- we use Fage)
• A thermometer
• Cheese cloth

Instructions:

• Heat up your milk in your large pot on the stove on medium until it reaches 180 degrees Fahrenheit. Stir constantly with a rubber spatula to make sure it doesn’t scald on the bottom. If it does scald, you will be fine- I’ve scalded the bottom of my pot at least 75% of the time when I make yogurt.
• Once it reached 180 degrees, turn off the heat but keep the pot on the stove and continue to stir for around 5 minutes.
• Take the pot off the stove and let it cool until it reaches 100 – 120 degrees Fahrenheit.
• While your milk cools, leave out your starter yogurt to come up to room temperature.
• Once your milk reaches target temperature, whisk in your starter yogurt and make sure there are no clumps. If you scalded the bottom, try not to whisk up any burnt bits.
• Cover your pot and leave in your oven (turned OFF) with the oven light on for 8-16 hours. We usually let it incubate for around 12. The longer you let it sit, the more tart it will become. Fun fact: if you let it sit for 24 hours, there will no longer be any lactose! The cultures will have eaten it all up.
• Strain your yogurt into a colander lined with cheesecloth set over a large bowl to catch the whey. You can strain it as long as you want, depending on how thick you like your yogurt. If it gets very very “dry,” you can always incorporate some whey back in.
• Refrigerate and enjoy. Always remember to save at least a tablespoon or two to make your next batch!

Bonus tips:

• If you’re going to make yogurt regularly, I really recommend a specific yogurt straining bag. I’ve ordered this one and am SO excited for when it comes in.
• The liquid that you strain out of the yogurt is whey- this can be used in a lot of ways, but so far, we have only used it to make jello (from a box). Usually we just pour it down the drain….

Let me know if you make yogurt! Instagram: @hang__tran (two underscores)