Homemade Yogurt (Stove-top Method)

Name: Homemade Yogurt (Stove-top Method)
Total time: 43200 s
Yield: Yields 4 cups yogurt
Cuisine: British
Ingredients: 1 ltr unpasteurized milk; 1/2 cup Greek yogurt (as a starter)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I found making homemade yogurt on the stovetop simple and rewarding. It uses just two ingredients and maybe a little patience for that creamy anddelicious that everyone committing to the process expects. Yogurt is my literal lifelibe; l use it for breakfast, snacking, and cooking.
If it turns out great, even better—you will always have a starter for your next batch, saving you a trip to the store.
I used to make yogurt this way before I got a multicooker with a yogurt function. I appreciate knowing both methods. With my multicooker, I usually make yogurt using the cold-start method, while the stovetop method is clearly a hot-start process. Both are great in their own ways.

Bianca Mwale @bianca_eatsy

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Ingredients

12 hours

Yields 4 cups yogurt

1 ltrunpasteurized milk
1/2 cupGreek yogurt (as a starter)

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Steps

12 hours

1

Heat the Milk: Pour milk into a shallow pan and heat it over medium heat. Stir occasionally to prevent scorching and bring the milk to just below boiling point to kill unwanted bacteria and aid the end yogurt in setting properly
2

Cool the Milk: Remove from heat and let the milk cool down to warm but not hot to the touch
3

Add the Starter: ln a separate bowl, mix the yogurt with a little of the warm milk to create a smooth mixture. Stir this mixture back into the warm milk until well combined
4

Incubate: Cover the saucepan with a tight lid or reinforce with cling film and place it in a warm spot (e.g., inside an oven with the light on or in a dark cupboard, wrapped in a towel). Let it sit undisturbed for 6–12 hours, depending on how tangy you like your yogurt
5

Chill: After incubation, verify that the yogurt has set. It should have a thick, creamy consistency. Refrigerate for at least 2 hours before serving to fully firm up and chill before serving
6

P.S.:- If too runny, you can always strain it into labneh. See labneh recipe for reference

Labneh