Don't Buy Yogurt | EASY 2-ingredient Homemade Yogurt Recipe!
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Published 2024-07-05
Make yogurt at home with these easy steps and inexpensive ingredients for a better bang for the buck!
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Chapters:
00:00 Intro
01:47 yogurt quick facts
03:44 how to buy yogurt
05:24 what you need
06:33 steps
Why You Should Learn How To Make Yogurt With 2 Ingredients
Making your own yogurt at home with just two ingredients (milk and a yogurt starter or a small amount of plain yogurt) can offer several benefits over buying store-bought yogurt:
Healthier Option: Homemade yogurt typically contains fewer additives, preservatives, and artificial ingredients compared to many store-bought options. You have complete control over what goes into your yogurt.
Cost-Effective: Making yogurt at home is often cheaper than buying it from the store, especially if you consume it regularly. The cost of milk and a small amount of yogurt starter is generally less than the price of commercially prepared yogurt.
Customization: You can customize homemade yogurt to your taste and dietary needs. Whether you prefer it thicker, sweeter, tangier, or with specific flavorings, you have the freedom to make it exactly how you like it.
Fresher: Homemade yogurt is fresher than store-bought yogurt, which might have been sitting on shelves for a while. Fresh yogurt has a better texture and flavor.
How To Make Yogurt With 2 Ingredients
Here's a basic recipe for making yogurt at home:
Ingredients:
1 quart (4 cups) of milk (whole, 2%, or skim)
2 tablespoons of plain yogurt with live active cultures (as a starter)
Instructions:
Heat the Milk: Pour the milk into a saucepan and heat it over medium heat until it reaches about 180°F (82°C). This helps to denature the proteins in the milk, which will help the yogurt set better.
Cool the Milk: Let the milk cool to around 110°F (43°C). You can speed up this process by placing the saucepan in an ice bath.
Add the Starter: Once the milk has cooled, add the plain yogurt and mix thoroughly.
Incubate the Yogurt: Pour the mixture into a clean container and cover it. Keep the container in a warm place (around 110°F or 43°C) for 4-12 hours. The longer it sits, the tangier and thicker the yogurt will become. You can use a yogurt maker, an oven with the light on, or a warm spot in your kitchen.
Refrigerate: After the incubation period, refrigerate the yogurt for at least 2 hours before eating. This helps to further set the yogurt and improve its texture.
Enjoy your homemade yogurt plain or with your favorite toppings and mix-ins!
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All Comments (21)
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Thank you! this is a blessing. 3:13 I just got off of a AB's for Lyme.. I was becoming so nauseated. I read on line it is do in part to loss of good bacteria and so on. I used to make yogurt years ago.. I will be making this tomorrow! I have used a cooler and towels to ferment. Praise to our Lord Jesus . God bless.
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No link for yogurt culture or even a recommendation for a good one??
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Ok… 1 where did the added yogurt come from that you used. 2 most people don’t have a dehydrator and 3 I love yogurt can you do a video on how this was done in The Bible where people didn’t have all the gadgets we do? Kind of a start to finish on everything they did to make yogurt back then cause I have no clue where I could get cultured yogurt without additives 😁 God Bless and Thank you.
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I was just telling my son we needed a recipe for yogurt so we can make this new bread recipe! Thanks!
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I have made my own yogurt in the past with a cup of starter good yogurt - there is only one commercial brand worth buying these days here in southern Michigan: Stonyfield Whole Milk. It's better than my homemade by a long shot.
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Thank you! this is a blessing. 3:13 I just got off of a AB's for Lyme.. I was becoming so nauseated. I read on line it is do in part to loss of good bacteria and so on. I used to make yogurt years ago.. I will be making this tomorrow! Praise to our Lord Jesus . God bless.
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Need this as yogurt is outta this world expensive in Canada
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Great info 😊
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What kind is good or best if you don't know a farmer.
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Well that was easy! I'm going to give it a shot. I need some yogurt.
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Glad to see this. I have been making homemade yogurt from raw milk for decades... and I agree, it is so much better than store bought. I primarily use goat milk but will use cow when needed. It makes such a difference. From a granddaughter of a microbiologist who specialized in milk pasteurization, my only thought is to consider stainless steel utensils and not wood. You can't sterilize wood... you can stainless steel. Wood will introduce other bacteria and particles. Thank you for all you are doing!for decades... and I agree, it is so much better than store bought. ( I primarily use goat milk)
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I appreciate this. I recently saw an instant pot method...
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I am lactose intolerant so I use lactose free milk and plain lactose free yogurt for my starter. I looked on the internet to find who made the lactose free yogurt and where to buy it. Fage is the brand I use.
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Thanks ❤
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I wanna make it
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Perfect timing! I was just having my lunch of yogurt with protein powder! Not sure about using a dehydrator. I have one but never used it much. And, is your cookbook an updated version because I have the one with another cover. Thank you for your channel!
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Hello
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you are amazing, so if ive been told not to have dairy should i not make it either?? i buy unsweetened plain greek
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I do a soy milk yogurt in the instapot and it’s delicious. It has to be soy milk with no additives just soy beans and water for the ingredients. Silk brand milks do not work.
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What link you recommend?
