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yaourt maison sans yaourtière

Homemade yogurt recipe

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Prep Time:5 minutes
Cook Time:1 hour
Resting Time:8 hours
Total Time:9 hours 5 minutes
Course: Brunch
Cuisine: French
Servings: 8 yogurts

Ingredients

  • 1 liter whole milk
  • 1 plain yogurt

Instructions

  • Pour the milk into a saucepan and heat over low heat. When it boils gently, let it reduce by about 30%, which takes about 30 minutes.
    The more the milk reduces, the more consistent the yogurt will be.
  • Stop, cover with a clean dry cloth and let it cool down to 40-50°C.
    You can check with your finger, it should be warm but not hot.
  • Add a commercial yogurt and mix well.
    You can use 1/2 yogurt per liter of milk, but I like yogurt that has staying power, so I use a whole one.
  • Strain the milk into the jars to remove the small skins from the cooking process.
  • Put them in glass jars and close them with a lid if they have one or with cling film. The latter should be airtight.
    Place the jars in an empty baking dish.
  • Put in the oven at 45°C to 55°C (depending on your oven) for 20 minutes and then turn off the oven leaving the door closed (and without opening it, as it must retain heat).
    Then let them rest overnight.
  • When the yogurts have set, place them in the refrigerator, where they will become a little firmer.
    They will keep for about 15 days in the refrigerator.

Notes

If you want to flavour your yoghurt, here are some tips as not all flavourings are added at the same time.
For example, if you want to add vanilla or zest, put it in the milk at the very beginning of the cooking process so that it infuses the preparation.
For the sugar, put it at the end of the reduction, so that it has time to dissolve without caramelizing.