Authentic Homemade Yogurt
Sherylann Hope Sharoian
Ingredients8 h 45 m servings 367 cals
- On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
- Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
- Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
- Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
- Refrigerate yogurt several hours or overnight to chill completely.
- Cook's Notes:
- I recommend using an organic Greek-style yogurt for the starter.
- For a delicious snack, set some of your finished yogurt to drain over a bowl in a mesh strainer for 24 hours, draining off the whey as it collects in the bowl. Once drained, add salt to taste and spread on fire-roasted tomato Triscuits®. Yummy!
- Be sure to reserve 1/2 cup or so of this batch of yogurt to use as a starter for your next yummy batch. Each generation you make becomes just a little more tart.
Per Serving: 367 calories; 33.3 g fat; 10.5 g carbohydrates; 7.9 g protein; 114 mg cholesterol; 106 mg sodium. Full nutrition
ReviewsRead all reviews 12
My family has also been making (Armenian) yogurt for generations. I followed this recipe and it makes wonderfully thick and creamy yogurt! Instead of using towels around the bowl, I like to put ...
I made this for the first time using organic milk and half and half. I was skeptical, but it turned out perfectly! As good as premium store bought for half the price. Warming the milk and then w...
I've been making a similar greek yogurt every week for 2 years now and track every variable (OCD?). Using a thermometer at every step ensures consistent results. First, heat to 180 f then coo...
I followed the recipe as given and omitted the whipping cream. It was a little thinner than I like, maybe due in part to sneaking a peak halfway through the process, so I drained it using a fin...
I was pleased with how easy this was. It was a little time consuming standing stirring the milk, but it was worth it!!! it was so creamy and rich!! I did add the heavy cream because that's wh...
Having trouble with the reviews tonight! "Hye" Sherrylann! Thanks for publishing this recipe. Like your husband we have a long history with yogurt. Mom's culture died out before she passed years...
Very easy to make. I used organic Greek yogurt as a starter. All other ingredients I used were organic and I did add the heavy whopping cream. So delicious and creamy. I'm thinking that I'll ma...
All I can say is... Yum!! I made this recipe yesterday, and was able to taste it tonight. It set up nice and creamy and delicious. I will be making this again. I put the mixture into two 1 qt m...