Yogurt recipe

❦ First Published on

Yogurt photo by Simon Griffee.
  1. Put some ice in the bottom of a cast iron pot such as a Le Creuset to cool it for a minute or two, then remove the ice and pour 2 liters (around 8 cups) of milk in the pot.
  2. Place the pot on a stove and heat the milk to 85º C (185º F) using a cooking thermometer to measure the temperature of the milk regularly (5–10 mins). Then turn off the heat and wait until the temperature falls to 47º C (116º F), around 45 minutes.
  3. Add 4 tablespoons of plain, unsweetened yogurt you have from a previous batch or bought from a grocery store or given to you by a friend and mix with a wooden spoon.
  4. Loosely cover the pot with a plate (it shouldn’t fit perfectly, some room to breathe is necessary, so make sure there’s some space for air to enter), and put it somewhere warm, like inside a turned-off oven with only its light bulb on, leaving it there overnight so the bacteria can do its work to turn milk into yogurt.
  5. Put the pot in the fridge and wait one day before eating. Feel free to spoon the yogurt off the pot into jars for storage in the fridge.


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