Yogurt

🥘 Ingredients

• milk
  4 L
• yogurt
  4 teaspoon

1. 1

   Heat milk to 200F/93C. Hold it there for ⏱️ 30 minutes to denature proteins.

   milk: 4 L
2. 2

   Let cool to 110F/43C. In a pot, this takes about ⏱️ 3 hours at room temperature, but can be done in ⏱️ 10 minutes with a cold water bath if you're in a hurry.
3. 3

   Mix in yogurt using a sterilized spoon.

   yogurt: 4 teaspoon
4. 4

   Incubate at 110F/43C for ⏱️ 12-24 hours , until it is sufficiently thickened.
5. 5

   Some yogurt strains result in more whey separation than others. If there is a lot of whey, you can strain the yogurt through a cheesecloth to make it thicker, or stir it back in.
6. 6

   Cool in the fridge to thicken.