★Ingredients
- 2 tablespoons of plain yogurt (as a starter culture)
- Optional: 2 tablespoons of powdered milk (for extra creaminess)
- 1 liter of fresh milk (full-fat for creamier yogurt)
★Instructions
Heat the Milk
Pour the fresh milk into a pot and heat it over medium heat. Bring it to just below boiling point, then let it cool down until it’s warm (around 40–45°C, or when you can comfortably touch it).
Prepare the Starter
In a small bowl, mix the plain yogurt with a few tablespoons of the warm milk. Stir until smooth and well combined.
Combine
Add the yogurt mixture to the rest of the warm milk. Mix gently but thoroughly to ensure even distribution.
Add Powdered Milk (Optional)
For a creamier texture, mix in the powdered milk at this stage.
Incubate the Yogurt
Pour the mixture into a clean container or bowl, cover it with a lid or cling film, and wrap it in a warm towel. Place it in a warm spot, like inside an oven (turned off) or a warm corner of your kitchen. Let it sit undisturbed for 6–8 hours or overnight.
Check and Chill
After incubation, check the yogurt. It should have thickened to a creamy consistency. Transfer it to the fridge and let it cool for at least 2 hours before serving.
Serving Suggestions
- Serve plain, or top with honey, fresh fruits, granola, or nuts.
- Use as a base for smoothies, dips, or desserts.
Enjoy your homemade creamy yogurt!