The best yogurt you can find is the one you make your self. Now, a lot of people tell me they have tried this at home but they never get that creamy texture that they are after. Well, I have a secret weapon, and I will share it with you. Dry milk! Yep, that’s it. I use one called “coffee mate”. You will also need a good thermometer. Yogurt is all about temperature. Now that the rabbit is out of the box, let’s start.

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Dreamy creamy yogurt

Now, making yogurt is easy but you can make the process easier for yourself by getting a good and accurate thermometer. Good Mason jars are a good help too. It is also important that you get some yogurt with a live bacteria culture in it. Usually, it says on the yogurt label if it is not pasteurized.

Prep Time:5 mins

Cook Time:7 hrs

Total Time:25 mins

Course:Appetizer, Dessert, Lunch, Supper

Cuisine:Norwegian

Keyword:homemade yogurt, made from scratch

Servings:2 liters

Equipment

• Sous vide setup
• Jars
• Kettle
• Wisk

Ingredients

• 2 tbsp unpasteurized yogurt
• 2 l of milk
• 12 tbsp dry milk

Instructions

• Start by setting your oven to minimum temperature, or as close to 43 degrees Celcius as possible.
• Insert one of your deep oven trays on the lower level of the oven.
• Fill the tray 3/4 full with water.
• Mix the milk and the dry milk in a kettle.
• Heat the milk over medium-high heat until you reach 84 degrees Celsius. It is important that you keep stirring continuously so it doesn’t burn.
• When you reach 84 take the kettle off the heat and into cold water.
• Let it cool until the mix reaches 43 degrees Celsius.
• Stir in 2 tbsp of yogurt. It’s essential that the yogurt is not pasteurized you need those good bacteria to work for you.
• Pour the milk into mason jars, or similar and put the lid on.
• Insert the jars into the oven and let them stay for approximately 7 hours

Notes

If you happen to have a sous-vide circulator at home you can make this even easier and more accurate. Just follow the recipe as normal, but instead of placing the mason jars in the oven just pop ’em into circulating water at 43 degrees Celcius.

The yogurt´s texture and taste can be adjusted by the time spent in the oven. I usually like mine creamy and a bit acidic so I like to leave it for long. Now, if you are looking for a more mellow and viscous texture you can taste it after about 4 hours to see how it is and just keep tasting until you hit the spot!

Tip! If the milk mixture burns and you get brown lumps, try straining it before cooling. 

Congrats! Your yogurt is ready, and you can use it for some homemade tzatziki or just plain yogurt and honey.