This homemade yogurt is simple, easy, and mostly hands-off. Yogurt is great for making homemade labneh, smoothies, fruit and yogurt bowls, and as a side dish.
This recipe is made from milk and a starter yogurt.
Start by bringing the milk to a boil. Turn off the heat and allow the milk to cool off a bit.
Once the milk is cooled down to where you can stick your finger in it for 10 seconds, the milk is ready for the yogurt. In a separate bowl, mix 2 cups of yogurt with 2 cups of warm milk.
Pour the yogurt and milk mixture back into the warm milk. Stir until well combined.
Cover the milk with a lid. Wrap the pot in a towel and place it in a warm part of the home for 24 to 48 hours. If you like sour yogurt, opt for the 48 hours. If you prefer non-sour yogurt, opt for the 24 hours.
If the yogurt has curdled, just smooth it out with a whisk. Store the yogurt in the fridge for up to 2 weeks.