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heated it) mix it thoroughly with the yogurt using a whisk (electric or manual). Don’t worry if there’s a bit of foam, it will disappear as the yogurt ferments.<figure id="8afc"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*6hACFj_SW_LV0BdoMgy6LA.jpeg"><figcaption></figcaption></figure>3. Fill the glass containers with the milk/yogurt mix<figure id="e6a1"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*LVXH-q_-flzMua02EjsEOg.jpeg"><figcaption></figcaption></figure>4. Fill the yogurt machine with water so that all the milk is submerged under the water line<figure id="2338"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*h4vf_x-lF-W_hIyUWJXnwg.jpeg"><figcaption></figcaption></figure>5. Cover and choose your settings. For the first batch, try 9 hours and 42 C (108 F). If it’s still too watery, add another hour. If it’s too curdled (almost like cheese), try a degree or two lower next time (don’t worry: you can still enjoy “overcooked” yogurt, since you basically just made a soft cheese. Use it like you would any spreadable cheese or sour cream and it will be delicious.)<figure id="ca06"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*p8a1IIpxPVFNTZt3lGn7IA.jpeg"><figcaption></figcaption></figure>6. When the yogurt is finished, it may still seem too watery. Turn off the machine and let the yogurt cool on the

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counter to room temperature. Then gently transfer them into the fridge to cool overnight. The next day, they’ll likely be firmer and thicker.After it’s set a few hours in the fridge, take one out and enjoy! Add jam, sugar, spices, and whatever else brings joy to your yogurt. (Always add flavors after the yogurt is set, otherwise, it will disrupt the fermentation process.)<figure id="0165"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*ZSKGwbho2TLx_0EC7-uQhg.jpeg"><figcaption></figcaption></figure>It’s that simple! Experiment, play, learn — and don’t worry if you end up with a kefir-like soup or lumpy cheese the first few times (all of which you can still enjoy mixed with berries, spread on toast, or in the sweet or savory recipes of your choosing).<h2 id="0762">Notes</h2>If you don’t have a yogurt machine, it’s the same concept whether in an instant pot, on the stove, or in the oven. You mix the milk and yogurt, let it ferment in a hot bath for 8–10 hours at 105–110 F, then let it cool to room temperature before putting it in the refrigerator.Once you have your first good batch, you can reuse it as a starter for your next yogurt. You can use your starter several times, but after 3–5 uses it’s best to buy a fresh yogurt or some cultures to start fresh, as other uninvited bacteria will eventually sneak their way into the yogurt party.</article></body>

Yogurt made simple

Clear instructions to start your probiotic journey

After writing an entire article about the magic of yogurt, I thought I should give you a clear and straightforward recipe to start making your own. The recipe is for a yogurt machine, but if you don’t have a machine, you can use any instrument that allows you to maintain water at a high temperature (a sous vide).

Homemade yogurt

Ingredients (makes 8 single-sized servings)

1 liter of milk (¼ gallon)

One single-serving container of yogurt (125 g or 4.5 oz)

1. If your milk isn’t ultra-pasteurized, heat it on the stove until you reach about 180 F (82 C) then let it cool down.

2. Once your milk returns to room temperature (if you heated it) mix it thoroughly with the yogurt using a whisk (electric or manual). Don’t worry if there’s a bit of foam, it will disappear as the yogurt ferments.

3. Fill the glass containers with the milk/yogurt mix

4. Fill the yogurt machine with water so that all the milk is submerged under the water line

5. Cover and choose your settings. For the first batch, try 9 hours and 42 C (108 F). If it’s still too watery, add another hour. If it’s too curdled (almost like cheese), try a degree or two lower next time (don’t worry: you can still enjoy “overcooked” yogurt, since you basically just made a soft cheese. Use it like you would any spreadable cheese or sour cream and it will be delicious.)

6. When the yogurt is finished, it may still seem too watery. Turn off the machine and let the yogurt cool on the counter to room temperature. Then gently transfer them into the fridge to cool overnight. The next day, they’ll likely be firmer and thicker.

After it’s set a few hours in the fridge, take one out and enjoy! Add jam, sugar, spices, and whatever else brings joy to your yogurt. (Always add flavors after the yogurt is set, otherwise, it will disrupt the fermentation process.)

It’s that simple! Experiment, play, learn — and don’t worry if you end up with a kefir-like soup or lumpy cheese the first few times (all of which you can still enjoy mixed with berries, spread on toast, or in the sweet or savory recipes of your choosing).

Notes

If you don’t have a yogurt machine, it’s the same concept whether in an instant pot, on the stove, or in the oven. You mix the milk and yogurt, let it ferment in a hot bath for 8–10 hours at 105–110 F, then let it cool to room temperature before putting it in the refrigerator.

Once you have your first good batch, you can reuse it as a starter for your next yogurt. You can use your starter several times, but after 3–5 uses it’s best to buy a fresh yogurt or some cultures to start fresh, as other uninvited bacteria will eventually sneak their way into the yogurt party.