Homemade Yogurt
There’s something truly satisfying about making your own yogurt from scratch. With just a few simple ingredients and a little patience, you can create a creamy, fresh batch of yogurt that’s free from thickeners and additives. Whether you’re using it in frozen yogurt recipes, as a breakfast staple, or in savory dishes, homemade yogurt is a rewarding kitchen skill that pays off with every spoonful.
Ingredients (Makes 1 quart):
- 4 cups whole or low-fat milk
- ½ cup non-pasteurized plain yogurt with live active cultures (room temperature)
OR powdered yogurt starter (use amount specified on the package)
Tools You’ll Need
- Saucepan
- Instant-read thermometer
- Mixing bowl
- Whisk
- Whynter Ice Cream Maker with Yogurt Incubator Function
- Optional: Cheesecloth and colander (for Greek-style yogurt)
Instructions:
- Heat the Milk
In a saucepan over medium heat, bring the milk just to a boil. Once it begins to bubble, immediately remove the pan from the heat. - Cool the Milk
Let the milk cool to 110°F (lukewarm). Use an instant-read thermometer to monitor the temperature.
Tip: To speed up the cooling, place the saucepan in an ice bath and stir occasionally. - Add the Yogurt Starter
In a separate bowl, mix 1 cup of the lukewarm milk with your plain yogurt or powdered starter until smooth. Slowly pour this mixture back into the remaining milk, stirring constantly. - Incubate the Yogurt
Pour the mixture into your Whynter Ice Cream Maker with Yogurt Function. Set the machine to the yogurt setting and let it incubate undisturbed for 8–10 hours, or until it reaches your preferred tartness and thickness. - Store and Use
Cover and refrigerate your yogurt for up to 1 week. As it ages, it will develop a tangier flavor. Be sure to save a few tablespoons of your batch to use as a starter for your next one!
Optional Enhancements:
Add jam, honey, molasses, fresh or dried fruit, garlic, or herbs just before serving for a custom touch.
For Greek-Style Yogurt:
After incubation, line a colander with cheesecloth and place it over a bowl. Spoon in the yogurt, cover, and let it drain in the refrigerator for at least 1 hour or overnight. Discard or reserve the whey for other uses.
Why Use the Whynter Ice Cream Maker with Yogurt Function?
This all-in-one unit takes the guesswork out of homemade yogurt. It maintains the perfect temperature for incubation and doubles as an ice cream maker—ideal for turning your yogurt into frozen treats later on!
