Making your own yogurt at home is a surprisingly simple process that yields fresh, delicious, and versatile yogurt. With just a few basic ingredients and some patience, you can enjoy homemade yogurt that is free of artificial flavors and preservatives.

Ingredients:

• 1-gallon whole milk (homogenized, not ultra-pasteurized)
• 1 tablespoon plain yogurt with live and active cultures (starter)

Equipment:

• Large pot
• Candy thermometer (optional)
• Whisk
• Large spoon
• Strainer
• Cheesecloth (optional)
• Yogurt maker (optional)
• Mason jars or other heat-safe containers with lids

Instructions:

Heat the milk: 

In a large pot, heat the milk over medium heat, stirring occasionally, until it reaches 180°F (82°C).

If you don’t have a candy thermometer, watch for small bubbles forming around the edges of the pan and the milk starting to steam. Do not let the milk boil.

Cool the milk: 

Remove the pot from the heat and let the milk cool down to 110°F (43°C) to 115°F (46°C). This is the ideal temperature for the yogurt cultures to grow. You can speed up the cooling process by placing the pot in a sink filled with cold water.

Incorporate the starter: 

Whisk in the plain yogurt with live and active cultures (starter) until well combined.

Incubate the yogurt: There are two methods for incubating the yogurt

Method 1: Using a yogurt maker

If you have a yogurt maker, follow the manufacturer’s instructions for incubation times and temperatures.

Method 2: Without a yogurt maker

Pour the yogurt mixture into sterilized mason jars or other heat-safe containers with lids. Wrap the jars in a clean kitchen towel or blanket to create an insulated environment. Place the jars in a warm location, such as a preheated oven turned off with the light on, for 8-12 hours, or until the yogurt thickens and sets.

Chill the yogurt: 

Once the yogurt is set, refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to develop and the consistency to thicken further.

Strain (optional): 

For a thicker, creamier yogurt, you can strain it using a cheesecloth-lined strainer placed over a bowl. Allow the yogurt to drain for several hours, or until you reach your desired consistency.

Enjoy!: 

Your homemade plain yogurt is ready to enjoy! Feel free to add your favorite toppings like fresh fruit, granola, honey, or jam.

Nutritional Values (per serving, without optional add-ins)

Nutrition	Values
Calories	140-150
Protein	8-10g
Fat	7-8g
Carbohydrates	11-12g
Calcium	200-250mg (16-20% of Daily Value)
Vitamin	80-100 IU (10-12% of Daily Value)

Tips:

• Use whole milk for the best texture and flavor. However, you can also use skim or low-fat milk, but the yogurt will be slightly thinner.
• Make sure the starter yogurt contains live and active cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus. These are the cultures responsible for fermenting the milk into yogurt.
• Ensure all your equipment is clean and sanitized before using it to prevent contamination.
• The incubation time can vary depending on the temperature and the type of starter yogurt used. Start with the shorter incubation time and check the consistency of your yogurt periodically.
• Leftover yogurt can be stored in an airtight container in the refrigerator for up to 2 weeks. Use it to make smoothies, dips, or salad dressings, or enjoy it as a snack.

Making your own yogurt is a rewarding experience that allows you to control the ingredients and customize the flavor to your liking. Enjoy the satisfaction of creating this delicious and healthy treat at home!