Ingredients
- 1 liter (4 cups) fresh milk (whole milk gives the creamiest result)
- 2 tablespoons plain yogurt (with live cultures — acts as a starter)
👩🍳 Instructions
- Heat the milk
Pour the milk into a saucepan and slowly heat it over medium heat until it almost boils (about 85°C / 185°F).
Stir occasionally so it doesn’t scorch. - Cool it down
Remove from heat and let it cool to about 45°C / 110°F — warm but not hot to the touch. - Add the starter yogurt
In a small bowl, mix a little of the warm milk with the 2 tablespoons of yogurt to thin it out.
Then whisk this mixture back into the pot of milk until smooth. - Ferment
Pour into clean jars, cover lightly, and keep warm (around 40–45°C) for 6–10 hours.
You can place the jars:
- In a turned-off oven with the light on, or
- Wrapped in a towel inside a cooler.
The longer it sits, the thicker and tangier it becomes.- Chill and set
Once it’s firm, refrigerate for at least 3 hours to fully set and cool.
🍯 Optional Add-Ins
Before serving, you can mix in:
- Honey or maple syrup
- Fresh fruit or jam
- Vanilla or cinnamon
🧊 Storage
Keeps well in the refrigerator for up to 7–10 days.
Save a few spoonfuls from this batch as a starter for your next one!