Yogurt
Preserved cooking illustration

Yogurt

Yogurt

Yogurt

INGREDIENTS

1 quart whole milk

1 heirloom yogurt starter culture or 1⁄4 cup of plain yogurt or kefir

Heat milk very slowly in a saucepan to 160°F. This alters the milk's whey proteins and helps create a firmer, denser consistency. The longer you hold the milk at this temperature, the thicker your yogurt will be.

Let the milk cool to 110°F. Add the starter culture and mix well. Keep it warm at 110° in a yogurt maker or try one of our Fermentation Incubation Hacks to maintain the temperature until the yogurt has the consistency of thick cream. This usually takes 6-8 hours, but may take up to 12. Stir the yogurt, then refrigerate. Homemade yogurt should keep for 2-3 weeks in the fridge.

NOTES

Save 1⁄4 cup of finished yogurt for your next batch. If you used an heirloom yogurt starter, you can save 1/4 cup of reserved yogurt to culture your next batch indefinitely! If you're using store-bought yogurt, you usually can only re-culture 2-3 times. After a few batches, yogurt will not set well and the tart flavor will wane.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.