Here is my full recipe and steps!


Homemade Yogurt Recipe

Ingredients:

4 liters whole milk

1 cup plain yogurt (with live active cultures — no additives or thickeners, or use from a previous homemade batch)


Equipment:

5-quart Dutch oven

Rubber spatula

Thermometer

Cheesecloth (optional, for straining)

Large towels



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Instructions:

1. Heat the Milk:
Pour 4L whole milk into a 5-quart Dutch oven.
Heat over medium heat, stirring constantly with a rubber spatula to prevent scorching.
Bring milk to 180°F (82°C). Once it reaches 180°F, reduce heat to low and hold at 180°F for 15–20 minutes, stirring continuously. This step helps yield thicker yogurt.


2. Cool the Milk:
Remove from heat. Let milk cool naturally to 110°F (43°C).
(Tip: You can speed this up by placing the Dutch oven in a cold water bath, but avoid dropping below 110°F.)


3. Mix with Yogurt Culture:
In a small bowl, temper 1 cup of plain yogurt by whisking it with 1 ladle of the cooled 110°F milk until smooth.
Pour this mixture back into the Dutch oven and stir gently to combine.


4. Incubate:
Cover the Dutch oven with its lid. Wrap it in large towels for insulation.
Place it in your oven:

Use the bread proof setting (~98°F/37°C) if available, or

Leave the oven off and turn on the light to maintain warmth.
The goal is to keep it around 110°F (43°C) for at least 6 hours.
(Tip: Longer fermentation—up to 12 hours—will produce tangier yogurt.)



5. Rest & Ferment Further:
After incubation, remove from the oven, unwrap, but keep it lidded. Let it come to room temperature for another 6–8 hours or overnight. This allows cultures to fully bloom and the yogurt to set.


6. Refrigerate to Stop Fermentation:
Without lifting the lid, transfer the Dutch oven to the fridge and chill for 24 hours. This halts the fermentation and thickens the yogurt.


7. Enjoy:
After 24 hours, remove the lid and check consistency. You should have a thick, creamy, tangy yogurt.


8. Optional - For Thicker Yogurt (Skyr-style):
Line a colander with cheesecloth, place it over a large bowl, and strain the yogurt for a few hours in the fridge to reach desired thickness.




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Notes:

Save a cup of this batch as a starter for your next one.

Store yogurt in airtight containers for up to 2 weeks.

Customize with honey, fruit, or granola for serving.


Let me know if you try it out 💗