No Fuss Yogurt!
I started making my own yogurt a few years ago and, I’ll be honest, I got tired of the process. Inevitably I would overheat the milk and have to cool it down again. I decided to try making yogurt without heating the milk first…it works beautifully!
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You can read the instructions for how I used to do it in my post, Making Raw Yogurt. However, here are instructions for easy, DIY yogurt that comes out nice and thick…
Easy Homemade Yogurt
- 1 quart whole milk
- Powdered yogurt culture or 1 Tbs plain yogurt
- 2 Tbs powdered milk
Start with a quart size bowl that fits in your yogurt maker. You can also pour the mixture into jars (they won’t hold a whole quart, however). Put the plain yogurt and powdered milk in the bowl and stir. Slowly add milk and stir to combine. Place the bowl into your yogurt maker, cover, and turn on. Do not stir or jostle the yogurt maker for at least 8 hours. When you think it is ready, remove the lid and tip the bowl very slightly to see if the yogurt is thick enough. You may need to leave it for 12 hours for a nice thick yogurt. Refrigerate overnight.
- Use whole milk for thick, creamy yogurt.
- Try using Greek yogurt for your culture.
- Use powdered yogurt culture or fresh yogurt for the most live bacteria in your culture.
- You may use ultra-pasteurized milk.
- Powdered milk helps make a thicker yogurt.
Add your own flavorings, such as homemade jam, granola, chopped fruit and honey, or vanilla and maple syrup!
Do you make your own yogurt? Do you prefer powdered yogurt culture or plain yogurt for your starter?