Homemade yogurt! Really, yogurt is ‘cheap’ in the grocery stores so why bother whipping some yourself? I thought to myself. But a very good friend/classmate of mine pushed me to make some yogurt at home. Since then, homemade yogurt is the way to keep my lil family stuffed with healthy goodies. Yogurt is something I used to make for commercial purposes many years ago when I just completed from the university and was job seeking in Yaounde-Cameroon. Back then we knew it as kossam.  Yogurt may be affordable but nothing beats the homemade version. I tell you from the day you make these goodies, you may never walk the yogurt aisle of your favorite grocery store

homemade yogurt

Some days I think maybe some yogurt goddess cast a secret spell on my kids! These kindtjes adore yogurt, there is always a joyous dance when they have to be served yogurt. The password to successfully babysit those two is yogurt! 

Now it feels so good serving them homemade yogurt because I have control over the amount of sugar that goes in there.  Some of those kiddies yogurts are way too sweet!

homemade yogurt

The good thing about homemade yogurt is that you have the power to decide the consistency, the sweetness and whether you want to add some flavors or not.  This recipe gives you a thick, smooth, creamy yogurt. It is so so good. I make use of dry whole milk, I had to look for the brand that I have always known: It is very easy to make, it just requires a bit of waiting time like croissants, ah well with a lil less drama. No rolling involved, just heating, cooling, mixing and storing.

homemade yogurt

And this is how I put it together:

heh! Make sure the plain yogurt has live cultures in it. I used organic yogurt

Print Recipe
HOMEMADE YOGURT: EASY, CREAMY RECIPE BigOven - Save recipe or add to grocery list Yum
Course Snacks
Prep Time 10 mins
Passive Time 6-8 hours
Servings
People
Course Snacks
Prep Time 10 mins
Passive Time 6-8 hours
Servings
People
Instructions
  1. Bring water to boil, remove and allow to cool to room temperature
  2. Stir in the milk powder
  3. Pour plain yogurt into the milk mixture and stir
  4. Cover the pot with a plastic film, then the lid. Make sure it is completely covered
  5. Heat oven for like 10mins. turn off the heat. Then place in your pot of yogurt mix. The idea is to let it sit in a warm place, alternatively, you can wrap with a blanket and keep in a warm place.
  6. Let it stand in there for about 6-8 hours, depending on how active the live cultures
  7. Remove, expect a thick, tangy yogurt, if that isn't the case, then leave it longer.
  8. You can add, any flavoring or sweetener of your choice or just leave it plain
  9. Let it chill in the refrigerator.
Recipe Notes

If you are using liquid whole milk, bring the milk to boil, then let it cool to room temperature. Add in yogurt with live cultures and let it stand in the oven for 6-8 hours.

Reduce the powdered milk if you want a less thick consistency. I love it thick and creamy.

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