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Video:Make Yogurt at Home

with Lea Elleseff

Is yogurt a staple in your diet? Then try making your own yogurt at home using this simple recipe.See Transcript

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Transcript:Make Yogurt at Home

Hi, my name is Lea Elleseff and I'm here for About.com Food. Today I'm going to show you how to make yogurt in your very own kitchen.

Homemade Yogurt Ingredients

Here are the things you will need:
  • 2 cups milk
  • 2 tablespoons plain yogurt (make sure it says 'active live cultures' on package)
You'll also need:
  • 16oz. airtight jar
  • a cooking thermometer
  • a handy picnic cooler

Sterilize the Yogurt Jar

Before you start, make sure to sterilize your jar. You can do this by rinsing it with boiling water, or soaking it in a mild bleach to water solution. Now we're ready to go.

Heat the Milk

Start by pouring your 2 cups of milk into a medium-sized saucepan. Now you want to set your burner to a medium heat, and bring the milk to 180 degrees, or right under boiling. I'm going to use my cooking thermometer to give me an exact measurement.

Once it has reached the correct temperature, turn the burner off, and let the milk cool to between 105 and 110 degrees.

Mix and Flavor Yogurt

Next, we're going to mix in the yogurt. Then, this is optional, I'm going to mix in some honey because I like my yogurt slightly sweet.

Set the Yogurt Mixture

Now we're ready to transfer our mixture into the jar. Closing the lid tight afterwards, then pick up the jar and gently place it in the cooler. Now, fill the cooler with the hottest hot water from the tap which should be between 110 and 120 degrees.

Yogurt doesn't like to be jostled, so ever so gently pick up the cooler and place it where it won't be disturbed. In 3-4 hours your yogurt will be thick and creamy and should e refrigerated immediately.

Avoid Common Yogurt-Making Mistakes

Now if your yogurt didn't thicken properly, you may have overheated it and killed the cultures, or maybe it wasn't fresh. In cases such as this the old adage 'Try, try again' really works best.

Otherwise, you're ready to eat. But before you dig in remember to save 2 tablespoons for your next batch. Now you can keep making yogurt forever.

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