Sadia Hussain
Oct 8, 2019
Homemade Yogurt Recipe
There is something very satisfying in heating milk, adding a starter and waiting for the miraculous fermentation process to turn it into yogurt which is why I'm sharing this homemade yogurt recipe.
I started making homemade yogurt in Singapore where store bought yogurt was expensive and did not taste very good. I stopped making it for several years after I moved to London where the yogurt tasted amazing! I restarted making homemade yogurt in Dubai...just because 😋
If it's your first time making yogurt you will need some store bought yogurt as a starter. After that, you can save a little homemade yogurt for your next batch. I like to put my yogurt in a cheese cloth or tea towel, placed in a strainer, hanging over a bowl in the fridge for hours to let the whey drip. You will end up with super thick, creamy yogurt.
I use yogurt in my cooking, baking, for smoothies and to eat straight up with sugar, granola or fruit. If you really want a treat, make a hot, flaky paratha and dip into yogurt that is generously sprinkled with sugar...To Die For!
Homemade Yogurt Recipe
Sadia Hussain
SERVES
6
TOTAL TIME
1 Hour (plus overnight fermentation time)
INGREDIENTS
4 cups full fat milk
3/4 cup full fat yogurt
METHOD
In a medium pot, boil milk for 20 minutes.
Take off heat and set milk aside until it's warm (about 100F).
Add yogurt and gently stir.
Cover pan and keep in a warm place for 10-12 hours to ferment.
Strain (optional).
Tips and Bits
I make my yogurt at night and let it set until the morning.
If you live in a cold climate, you can heat your oven for 5 minutes, shut it off and place yogurt in the oven.
It's best not to move the yogurt until the fermentation period is over.
I add a generous amount of starter but if you don't have 3/4 cup, slightly less will do the job too.
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