6 hrs 15 mins
Once you've tried this you will never eat yogurt from the carton again! The honey mellows the intense tartness of the yogurt.
My Private Note
Units: US | Metric
- 1Place yogurt in a bowl and bring to room temperature.
- 2Heat milk, dry milk and honey to 120 degrees; pour into a very clean container that will be used to make the yogurt.
- 3It should cool back to 115 degrees.
- 4Whisk 1 Cup hot milk into 1/2 Cup room temperature yogurt.
- 5Add yogurt mixture back to warm milk.
- 6Wrap container with a heating pad and set on low or medium low.
- 7Be sure to have the pad wrapped around your container so that the heat is evenly distributed around the container.
- 8Place inside a stock pot.
- 9Monitor the temperature of the liquid, your target is 115 degrees (perfect temperature for fementing yogurt) and adjust heating pad accordingly.
- 10If it gets above 120 degrees you'll kill the active cultures, so use a temp alarm if you have one!
- 11You can also do this on the heating element of your electric coffee maker, but it doesn't provide the heat as evenly as the heating pad and must be insulated with an oven mitt to prevent overheating.
- 12Allow to sit for 3-9 hrs depending on the consistency that you disire.
- 13The longer it sits the firmer it gets.
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Nutritional Facts for Yogurt, Homemade, from Good Eats, Alton Brown
Serving Size: 1 (300 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 226.9
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 3.7 g
- Cholesterol 26.5 mg
- Sodium 194.8 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 0.0 g
- Sugars 30.1 g
- Protein 14.5 g