Out of Martha Stewart’s many iconic recipes, her homemade yogurt recipe is one she makes every Saturday. If you’ve never made yogurt before, there’s no need to worry, as it only requires two ingredients and no fancy machine. It sounds like your next DIY food project, and the best part is that it’s cheaper buying a tub of yogurt at the store. Here’s the simple method to follow so that you, too, can make your own yogurt.
Servings: 6-8
Ingredients:
- • 1 quart 2% milk
- • 3 tbsp plain low-fat yogurt (this acts as the yogurt starter for the batch)
Directions:
- • Place milk in a large saucepan over medium-high heat and cook, stirring occasionally to prevent scorching, 5 to 7 minutes.
- • Set aside and let it cool for about 10 minutes.
- • Whisk together 1 cup milk and the yogurt.
- • Stir the mixture into the remaining milk.
- • Transfer the mixture to a 1-quart mason jar.
- • Wrap the jar (without the lid) in 2 clean kitchen towels, completely covering sides and top.
- • Let stand undisturbed in a warm place until the yogurt has the consistency of custard, 4 to 5 hours or overnight.
- • Refrigerate the uncovered jar.
- • When it’s cool to the touch, about 30 minutes, screw on a tight-fitting lid.
- • Keep the yogurt stored in an airtight container in the refrigerator.
- • Consume within 2 weeks.
