No thickeners, no cornstarch, no pectin, no added sugar — just milk and a starter culture. Once you have a starter going, you can make it indefinitely.
Ingredients
Method
- Heat the milk to 180°F (82°C) to denature the proteins so the yogurt sets thick.
- Cool it back down to 110°F (43°C).
- Stir in the active yogurt starter.
- Pour into a clean jar. Keep it warm – wrapped in a towel, in a slightly warm oven, or an insulated cooler – for 8 to 12 hours.
- Refrigerate once set.
A 32-ounce container of commercial whole-milk yogurt runs four to six dollars and often has multiple additives. Yours costs the price of the milk.