17 steps, about 25 minutes start to finish.
Heat the Milk: In a medium saucepan over medium heat, bring the 4 cups of milk just to a boil (around 180F / 82C).
Remove immediately from heat once it begins to rise or bubbles appear around the edge.
If using sugar or sweetened condensed milk for sweetness, whisk it in while the milk is hot.
Cool the Milk: Cool the milk to 110F / 43C, which is ideal for culturing yogurt.
To speed this up, place the pot in an ice water bath and stir occasionally.
Inoculate the Milk: In a small bowl, mix ½ cup yogurt (starter) with 1 cup of the cooled milk until completely smooth.
Slowly stir this mixture back into the rest of the cooled milk, combining thoroughly.
Incubate: Pour the inoculated milk into your yogurt maker or jars placed in a warm incubator (110F).
Let it sit undisturbed for 8–10 hours, depending on how tart you prefer it.
Longer incubation = tangier yogurt.
Chill & Store: Once the yogurt is set, refrigerate it for at least 4 hours before eating.
Store in a tightly sealed container in the fridge for up to 1 week.
For Greek-Style Yogurt: After incubation, line a colander with cheesecloth or a clean kitchen towel.
Place it over a bowl and spoon the yogurt in.
Let it drain in the fridge for 1 hour to overnight for a thicker consistency.
Reserve or discard the whey as desired (can be used in baking, smoothies, or soups).
To Reuse as Starter: Reserve ½ cup of this yogurt for your next batch. Use within 5–7 days for best results. Starter strength diminishes with each generation.
“Optional Additions (after incubation): Sweeteners: honey, maple syrup, jam, dulce de leche, molasses, fruit purées. Savory: garlic, lemon zest, herbs, tahini. Add-ins: fresh or dried fruit, nuts, spices (like cinnamon or cardamom). Only stir in these ingredients after incubation and chilling, to preserve the integrity of the live cultures.”
