A simple and delightful recipe to make creamy homemade yogurt with a touch of sweetness.
Place the plain yogurt in a bowl to bring it to room temperature.
Room temperature yogurt mixes more easily with the milk, ensuring a smooth texture.
Heat the milk, powdered milk, and honey in a saucepan until it reaches 120°F.
Stir continuously to prevent the milk from scorching.
Cool the milk mixture to 115°F.
Use a thermometer to ensure the correct temperature for fermentation.
Whisk a small amount of the warm milk into the yogurt starter until smooth.
This step helps temper the yogurt starter, preventing it from curdling.
Mix the yogurt starter mixture back into the warm milk.
Stir gently to evenly distribute the starter culture.
Pour the mixture into a clean container and wrap it with a heating pad set to low.
Ensure the heating pad provides consistent warmth for even fermentation.
Place the container in a stock pot to maintain a stable environment.
The stock pot helps insulate the container, maintaining the desired temperature.
Allow the mixture to ferment for 6-8 hours, checking the temperature periodically.
Longer fermentation results in a tangier and thicker yogurt.
Refrigerate the yogurt to set before serving.
Chilling helps the yogurt firm up and develop its flavor.
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