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Homemade Yogurt starter

Homemade Yogurt Starter From Scratch

Linda Appiah
This simple two-ingredient homemade yogurt starter from scratch recipe is a fun project and an easy way to start with homemade yogurt making with step-by-step instructions and a video.
4 from 1 vote
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Prep Time 20 minutes
Incubation Time 6 hours
Total Time 6 hours 20 minutes
Course Breakfast
Cuisine Mediterranean
Servings 6
Calories 98 kcal

Equipment

  • Instant-read thermometer
  • Pot or sauce pan
  • Sterile Container
  • wooden spoon

Ingredients
  

  • 4 cups Milk 1 quart
  • 2 chili peppers or 1teaspoon citric acid or one lemon

Instructions
 

  • Wash the chili peppers and set aside.
  • Add milk to a 2-quart saucepan. Place the pot on a stovetop and heat slowly to 180-185 F, occasionally stirring to prevent milk from burning on the bottom. Use a food thermometer or candy thermometer to monitor the temperature. The milk will steam and form tiny bubbles on the pot’s side.
  • Turn off the heat when the milk reaches 180-185 F. Remove milk from the stovetop and leave it at room temperature. Cool milk to between 108-115 F.
  • Add the chili pepper to the milk and stir. Cover the pot. Undisturbed, incubate the yogurt between 108 and 115 F for 6 to 10 hours.
  • Once it is set, store the yogurt in the refrigerator at 40 F or lower. Your yogurt starter is ready to be used.

Notes

NOTE
Yogurt will keep for about 10 to 14 days if held in the refrigerator at 40°F or lower
REFERENCE
Master Food Preservers of Humboldt and Del Norte Counties / University of California Cooperative Extension.

Nutrition

Calories: 98kcalCarbohydrates: 8gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 62mgPotassium: 247mgFiber: 0.05gSugar: 8gVitamin A: 308IUVitamin C: 0.1mgCalcium: 200mgIron: 0.01mg
Keyword Yogurt, Yogurt starter
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