Food Recipes Creamy Yogurt 4.0 (11) 3 Reviews Homemade yogurt might sound daunting, but in fact it’s incredibly easy to make. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on October 17, 2018 Rate PRINT Share Close Photo: Greg DuPree Hands On Time: 20 mins Total Time: 7 hrs Yield: 4 cups This two-ingredient recipe is as easy as heating milk, cooling it, whisking in some ready-made yogurt, and then setting it aside for a night. Yes! It’s really that simple. Plus, you can choose whether you want classic plain yogurt or a strained, Greek-style. Make sure you have an instant-read or candy thermometer, since accurate temperature is key to making your own yogurt. As for the two ingredients, look for milk and yogurt sourced from grass-fed cows that have never been treated with hormones or antibiotics. The reason you use pre-made yogurt in creating your own is because it contains good-for-you bacteria that will culture and ferment the milk. Once you’ve made your own, there’s no need to buy more yogurt to start another batch—just use ¼ cup of your homemade one to get the next going. Ingredients 4 cups whole milk ¼ cup whole-milk yogurt Directions Fit a medium, heavy-bottomed pot with a candy or deep-fry thermometer. Add milk to pot and place over medium heat. Cook until thermometer reads 180 F, about 10 minutes. Remove from heat and let milk cool to 115 F, about 25 minutes. Place yogurt in a small bowl. Add ½ cup cooled milk and whisk until smooth. Add yogurt mixture to pot and whisk to combine. Cover pot with a lid and place in an unheated oven with light on until thickened, at least 6 hours and up to overnight. Transfer yogurt to resealable jars; refrigerate, covered, for up to 1 week. For thicker yogurt: Line a fine-mesh strainer with a double layer of cheesecloth and set over a large bowl. Pour yogurt into strainer and refrigerate until desired thickness is reached, at least 3 hours and up to overnight. Discard any liquid in bowl. Transfer strained yogurt to resealable jars; refrigerate, covered, for up to 1 week. Rate It Print