Homemade Low-Fat Yogurt Recipe

Heating the milk to 180°F denatures the whey proteins so the finished yogurt sets thicker instead of separating, and holding it at a steady 110-115°F gives the live cultures time to convert lactose into lactic acid without overheating and killing them off.

Prep

15 min

Cook

15 min

Total

510 min

Servings

4

Ingredients

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Instructions

1. 1Pour the milk into a heavy-bottomed saucepan and heat over medium heat, stirring occasionally, until it reaches 180°F (82°C) on an instant-read thermometer. Watch the bottom of the pan closely so it doesn't scorch.
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2. 2Remove from heat and whisk in the nonfat dry milk powder, if using, until fully dissolved.
3. 3Let the milk cool to 110-115°F (43-46°C), about 30-45 minutes at room temperature, or faster if you set the pan in a bowl of ice water and stir.
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4. 4Whisk about 1/2 cup of the warm milk into the yogurt starter in a small bowl to temper it, then whisk that mixture back into the rest of the milk.
5. 5Pour into a clean glass jar or the cups of a yogurt maker. Cover loosely and hold at 110-115°F for 6-8 hours, either in a yogurt maker, an oven with just the interior light on, or a cooler filled with warm water.
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6. 6After 6 hours, tilt the jar gently to check for doneness. Set yogurt holds together with a slight jiggle rather than sloshing like milk; if it's still thin, give it another hour or two.
7. 7Once set, refrigerate uncovered for about 1 hour to stop the culturing, then cover tightly and chill at least 4 hours before eating. It thickens further as it cools.
8. 8For a thicker, Greek-style texture, line a strainer with cheesecloth and let the chilled yogurt drain in the fridge for 1-2 hours, discarding or saving the whey.

Tips & variations

• Use 2% milk rather than skim for a noticeably creamier set; skim-milk yogurt tends to come out thinner even with dry milk powder added.
• Save 2 tablespoons of the finished batch in the fridge to use as the starter for the next one; homemade yogurt can typically be re-cultured this way 5-7 times before it needs a fresh store-bought starter.
• Sweeten or flavor individual servings after the yogurt has set and chilled, adding sugar or honey before culturing can slow down or inhibit the bacteria.
• No yogurt maker or working oven light? A cooler packed with jars of warm (110°F) water around the yogurt jar holds temperature surprisingly well for 6-8 hours.

Storage & reheating

Store finished yogurt in an airtight container in the refrigerator for up to 2 weeks; it will continue to thicken slightly and taste tangier over the first few days. Do not freeze, thawing turns the texture watery and grainy.

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