Creamy Homemade Yogurt
A simple stovetop method for creating rich, creamy yogurt at home. This recipe uses the oven as an incubation chamber to ferment the milk mixture, resulting in a thick, tangy yogurt perfect for breakfast or desserts.
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This homemade yogurt relies on the gentle warmth of a low-temperature oven to cultivate beneficial bacteria. The result is far fresher and creamier than store-bought versions, and you can control the sweetness to your liking.
Ingredients
water
500g (about 2 cups)
granulated sugar
20g (about 1 tablespoon)
skim milk powder
60g (about 1/2 cup)
plain whole-milk yogurt
50g (about 3 tablespoons)
heavy cream
100g (about 1/2 cup)
Instructions
1
Heat the water
Bring 500g of water to a rolling boil in a medium saucepan. Add the sugar and stir until completely dissolved.
2
Cool the milk mixture
Let the sweetened water cool until it reaches about 40°C (104°F)—warm but not hot to the touch. Sprinkle in the skim milk powder and whisk vigorously until no lumps remain.
3
Add the starter
Stir in the plain yogurt as your starter culture. Mix thoroughly to distribute the bacteria evenly throughout the liquid.
4
Add richness
Pour in the heavy cream and stir until fully incorporated. This extra fat gives the yogurt its luxurious, creamy texture.
5
Ferment in the oven
Pour the mixture into a clean, heat-safe container. Cover with a lid or plastic wrap. Place in the oven (turned OFF) and let it sit undisturbed for 6 to 8 hours. The residual warmth creates the perfect environment for fermentation.
6
Chill and serve
Once the yogurt has set to your desired thickness, cover and refrigerate for at least 2 hours before serving. It will thicken further as it cools.
