Fresh Yogurt

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Yogurt: Good Milk Gone Bad

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
10 min
Level:
Intermediate
Yield:
1 quart

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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Ingredients

1 quart 2-percent milk
1/2 cup powdered milk
1 to 2 tablepoons honey
1/2 cup plain yogurt, room temperature

Directions

Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.

Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.

After fermentation is complete place into the refrigerator overnight.

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Comments & Reviews

recipe Fresh Yogurt
Ken Chisholm, MN 12-09-2009
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Fun, Easy, & Delicious
Rated: 5 stars out of 5

I heated my milk in the microwave and put the mixture in a pyrex bowl to ferment. It didn't make any difference, The yogurt... was creamy and delicious. Definitely Good Eats!Read more
recipe Fresh Yogurt
Paul Atlanta, GA 10-30-2009
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Great low-carb alternative w/o special equipment
Rated: 4 stars out of 5

I adapted this recipe, using only the milk and the yogurt with live cultures. Without the powdered milk added, you end up... with a low-carb yogurt. However, it's also thinner (think the consistency of drinkable yogurt), so for thicker, creamier yogurt, I strain it after it's been cultivating for about 15 hours. Also, so need for heating pads or special equipment. Just put it into the cylindrical container, then put it in an oven pre-heated to 110 degrees. It comes out perfectly fine - and it's convenient.Read more
recipe Fresh Yogurt
David olathe, KS 10-26-2009
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Try your crock pot
Rated: 5 stars out of 5

We successfully tried the heating pad method but loved the yogurt so much that we looked for a more simple way to prepare. ... It turns out that the low setting of our crock pot keeps a bowl of yogurt starter between 113-115 with the lid off. We just make a batch after supper and its ready to put in the refridgerator when we wake up. We also put warm water in the crock pot before we start heating the milk. This gives the water temperature a chance to settle down. Consider trying multiple settings on your crock pot with the lid on/off or partially off. We also think that greek yogurt with more original types of bacteria produces a more flavorful and smoother yogurt, though significantly more expensive.Read more
recipe Fresh Yogurt
Adriane Allison Park, PA 10-15-2009
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THE RECIPE HAS AN ERROR
Rated: 1 stars out of 5

The recipe leaves out a critical step - the milk must be heated BEYOND 120 degrees, then COOLED to 120 degrees. I made it as... it appears and it was a complete FAILURE (and I have sucessfully made yogurt before with other recipes).Read more
recipe Fresh Yogurt
Mary Catherine Concord, NC 05-20-2008
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so neat!
Rated: 5 stars out of 5

This is like a science experiment that you can eat. I had so much fun doing it & earned serious bragging rights with our... dinner guests. It tasted different from the store variety, but I like it better. I made Persian kabobs marinating the meat in yogurt & topped our salad with the thousand island dressing made with yogurt, plus I had plenty to eat for breakfast. I wonder how long it lasts before it goes bad, though...Read more
recipe Fresh Yogurt
Anonymous 08-09-2007
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Homemade yogurt
Rated: 5 stars out of 5

This tastes so much better than store bought and very easy to make.