If you’re feeling adventurous, you can make your own yogurt at home! Here’s how:
(Makes 10 servings)
2 quarts fresh milk (whole, low-fat, or non-fat—whichever you prefer)
¼ cup heavy cream (optional)
3 to 4 tablespoons plain whole milk yogurt with live and active cultures
- Rinse the inside of a pot with cold water. Add milk and cream and bring to a simmer, until bubbles form around the edges of the pot, stirring occasionally.
- Remove pot from the stove and let cool until it feels warm, not hot.
- Transfer ½ cup of the milk into a bowl and whisk in the yogurt until the mixture is smooth. Stir this into the pot with rest of the milk and cover pot. Keep pot warm by wrapping it in a towel or putting it on top of your refrigerator, which is usually warm.
- Let the yogurt sit for 6 to 12 hours, until it is thick and tangy. If you prefer a tangier taste, let it sit for 12 hours.
- Place pot in refrigerator and chill for another 4 hours so it thickens.
- Optional: If you want to make Greek yogurt, place a cheesecloth in a colander over a bowl and pour the yogurt into the colander, allowing it to drain in the refrigerator for 4 hours. The resulting yogurt will have the thicker consistency of Greek yogurt.
Recipe via New York Times