Homemade Yoghurt Recipe by Felice
Cooking Instructions 1 Heat milk over low heat to 82°C/180°F. Stir frequently. 2 Remove from heat and let milk cool to 43-46°C (110-115°F). Meanwhile let 1 Tbsp of the regular yoghurt come to room temperature. Also prep your equipment as below if you don't have a special "yoghurt maker" or incubator. 3 As your milk is getting closer to the correct temperature, prepare your containers, thermos, etc. I put hot water in my jars so they warm up and don't cause the milk temperature to drop when I pour in the milk. 4 I don't have an incubator so I use an insulated cooler. I pour boiling water into a smaller thermos cup, put the lid on and put it inside the cooler. I close to cooler to let it warm up when the milk is getting close to cooling down. 5 When the yoghurt reaches the correct temperature of 43-46°C (110-115°F), mix in the 1 Tbsp of regular yoghurt that you let come to room temperature. 6 Pour the hot water out of your yoghurt container(s) and then pour in the milk. Close the lid. 7 Put the filled container(s) into your homemade "incubator" or yoghurt maker, and close the lid. 8 To help the temperature stay warm, I wrap my insulated coolers in 2 towels. 9 Let the milk incubate for 6-8 hours, without disturbing the incubator or containers. After 6-8 hours, when you open it up, you'll see that your milk has magically turned into yoghurt! Remove from the incubator and cool before eating. 10 Note: Don't let it incubate for too long or the yoghurt will curdle instead. 11 To make your next catch, keep one tablespoon of the yogurt aside, and repeat all the steps! 1 Heat milk over low heat to 82°C/180°F. Stir frequently. 1 Heat milk over low heat to 82°C/180°F. Stir frequently. 2 Remove from heat and let milk cool to 43-46°C (110-115°F). Meanwhile let 1 Tbsp of the regular yoghurt come to room temperature. Also prep your equipment as below if you don't have a special "yoghurt maker" or incubator. 2 Remove from heat and let milk cool to 43-46°C (110-115°F). Meanwhile let 1 Tbsp of the regular yoghurt come to room temperature. Also prep your equipment as below if you don't have a special "yoghurt maker" or incubator. 3 As your milk is getting closer to the correct temperature, prepare your containers, thermos, etc. I put hot water in my jars so they warm up and don't cause the milk temperature to drop when I pour in the milk. 3 As your milk is getting closer to the correct temperature, prepare your containers, thermos, etc. I put hot water in my jars so they warm up and don't cause the milk temperature to drop when I pour in the milk. 4 I don't have an incubator so I use an insulated cooler. I pour boiling water into a smaller thermos cup, put the lid on and put it inside the cooler. I close to cooler to let it warm up when the milk is getting close to cooling down. 4 I don't have an incubator so I use an insulated cooler. I pour boiling water into a smaller thermos cup, put the lid on and put it inside the cooler. I close to cooler to let it warm up when the milk is getting close to cooling down. 5 When the yoghurt reaches the correct temperature of 43-46°C (110-115°F), mix in the 1 Tbsp of regular yoghurt that you let come to room temperature. 5 When the yoghurt reaches the correct temperature of 43-46°C (110-115°F), mix in the 1 Tbsp of regular yoghurt that you let come to room temperature. 6 Pour the hot water out of your yoghurt container(s) and then pour in the milk. Close the lid. 6 Pour the hot water out of your yoghurt container(s) and then pour in the milk. Close the lid. 7 Put the filled container(s) into your homemade "incubator" or yoghurt maker, and close the lid. 7 Put the filled container(s) into your homemade "incubator" or yoghurt maker, and close the lid. 8 To help the temperature stay warm, I wrap my insulated coolers in 2 towels. 8 To help the temperature stay warm, I wrap my insulated coolers in 2 towels. 9 Let the milk incubate for 6-8 hours, without disturbing the incubator or containers. After 6-8 hours, when you open it up, you'll see that your milk has magically turned into yoghurt! Remove from the incubator and cool before eating. 9 Let the milk incubate for 6-8 hours, without disturbing the incubator or containers. After 6-8 hours, when you open it up, you'll see that your milk has magically turned into yoghurt! Remove from the incubator and cool before eating. 10 Note: Don't let it incubate for too long or the yoghurt will curdle instead. 10 Note: Don't let it incubate for too long or the yoghurt will curdle instead. 11 To make your next catch, keep one tablespoon of the yogurt aside, and repeat all the steps! 11 To make your next catch, keep one tablespoon of the yogurt aside, and repeat all the steps! 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