One of our family’s favorite snacks and desserts is this homemade yogurt recipe. This recipe has been in my family for quite some time. For a sweeter take on the yogurt we add sugar or honey to taste but we also use this recipe to make our homemade Labane cheese. Adding fresh fruits such as strawberries, and blueberries and even granola to the top of the yogurt makes it great for serving as a healthy dessert or breakfast that you can easily make ahead when you have company over.
Yogurt contains basically two ingredients- milk and starter culture. When choosing milk for making yogurt, it’s best to use whole organic milk. For a shortcut, use store-bought yogurt as the starter. When feeding a larger group, serve yogurt in enamel mugs for added whimsy.
- 4 cups milk
- 3 Tablespoons plain unsweetened whole-milk
- yogurt at room temperature
- sugar or honey, to taste
- Pour the milk into a large pot. Place over moderate heat until the milk starts to foam but not boil. Let it simmer for 15 minutes.
- Stir occasionally to prevent the milk from creating a skin on top. Once a thick foam forms on top, remove the pot from the heat, Set aside; allow pot to cool to room temperature (about 20 minutes).
- In a separate small bowl, pour 1 cup of the heated milk and mix with 3 Tablespoons of the yogurt.
- Combine but don't mix vigorously. Pour the mixture back into the large pot of milk, stir.
- Cover the pot with a warm kitchen towel and set it by a sunny window for 6 to 10 hours. You can also use a heating pad placed under the pot with light heat to keep the mixture warm. The longer it incubates, the thicker and more tart the yogurt. Do not disturb the yogurt during this period at all.
- After incubation, you can refrigerate and store the yogurt in a container. Before serving, add sugar or honey to taste.