✔ Pour 4 cups of milk into a saucepan.
✔ Heat on medium-low until it reaches 180°F (82°C) (just before boiling, when steam starts to rise).
✔ Stir occasionally to prevent scorching.
✅ Why heat the milk? This helps create a thicker, creamier yogurt by breaking down proteins.
2️⃣ Cool the Milk
✔ Remove from heat and let it cool to 110°F (43°C) (warm, but not hot to touch).
✔ To speed up cooling, place the pot in a cold water bath.
✅ Don’t skip this step! If the milk is too hot, it will kill the good bacteria in the yogurt culture.
3️⃣ Add the Yogurt Starter
✔ In a small bowl, mix 2 tbsp of plain yogurt with a little cooled milk.
✔ Stir until smooth, then whisk into the pot of milk.
✅ Live active cultures will now start the fermentation process!
4️⃣ Incubate the Yogurt
✔ Pour the mixture into a clean glass jar or container.
✔ Cover with a lid or towel.
✔ Let it sit in a warm place (110°F/43°C) for 6-12 hours.
📌 How to keep warm:
- Oven Method: Turn on the oven light and place the jar inside.
- Towel Method: Wrap the jar in a towel to keep it warm.
- Yogurt Maker/Instant Pot: Use the yogurt setting.
✅ The longer it sits, the tangier it gets!
5️⃣ Chill & Serve!
✔ After fermentation, place the yogurt in the refrigerator for 4-6 hours to set.
✔ Enjoy your thick, creamy homemade yogurt!
🔥 Variations & Customization
🔹 Sweeter Yogurt – Stir in honey, maple syrup, or vanilla 🍯
🔹 Thicker Yogurt – Strain it through cheesecloth for Greek yogurt 🧊
🔹 Flavored Yogurt – Mix in pureed fruits or jam 🍓
🔹 Dairy-Free Option – Use coconut or almond milk with probiotic capsules 🌱
🥡 Storage & Shelf Life
✔ Store in the fridge for up to 7 days.
✔ Save 2 tbsp as a starter for your next batch!
✔ Avoid contamination by using a clean spoon every time.
🏆 Final Thoughts – The Easiest Homemade Yogurt!
This 2-ingredient homemade yogurt is creamy, fresh, and packed with probiotics! Whether you eat it plain, sweetened, or as a base for dips, it’s a healthy and delicious choice.