How to make homemade yogurt without a yogurt maker

It’s indeed very easy to make yogurt at home. With this very simple method just a “tupperware” or heat-resistant plastic container will be needed. And the result is very creamy and delicious.

Heat a liter of milk in a saucepan over moderate heat, stirring occasionally with a wooden spoon, to prevent it from sticking to the bottom. Remove from the heat when it begins to boil (this happens when some bubbles appear) and pour into the container.

Wait until the milk has cooled enough to put your “pinky” finger and count until 10. That will be the moment to pour a bit of the milk in a separate bowl and mix it with a spoon of natural yogurt until it is dissolved. Return that mixture to the container, stir and cover. Wrap the container with a towel or something similar, in order to keep the temperature stable for a longer time, and let it rest overnight out of the fridge. By the next day, the bacteria in the yogurt will have done their work, and the consistency will be surprisingly firm. This yogurt lasts in the fridge for about 2 weeks.

Tips and Tricks:

1. The higher the fat content in the milk, the better the result. For this reason, it’s advisable to use whole milk.
2. In order to achieve a creamier and firmer consistency, similar to Greek yogurt, add 2 tablespoons of milk powder. Or otherwise, use a proportion of 0.8 liters of milk and 0.2 of heavy cream.
3. Follow along the instructions and don’t wait too long before adding the yogurt. If the milk gets lukewarm, the result will be clearly worse, even if the process won’t be completely ruined.
4. The previous yogurt that we add has to be from the same type of milk that we heat. No results will be achieved when mixing cow’s milk with goat or sheep yogurt.