Go Back
Caspian Sea Yogurt
Print Recipe
Easy Homemade Yogurt
Take 1 tbsp of yogurt starter, mix it into a cup of milk, and wait about 8 hours -- you'll have healthy, delicious yogurt.
Prep Time5 minutes
Fermenting Time8 hours
Total Time8 hours 5 minutes
Course: Yogurt
Cuisine: Global
Keyword: Curd, Dahi, Sour milk, Vegetarian, Yogurt
Servings: 1 cup
Calories: 146kcal
Equipment
  • A container -- glass, stainless steel, or unglazed clay bowl
  • Something to loosely cover the container -- a paper towel, dish cloth, coffee filter, et.. Secure as necessary (rubber band, elastic hair band, etc.). Do not put a lid on the jar as the starter needs to breathe to culture properly.
  • Spoon or whisk. Stainless, wood, plastic (plastic is fine here since it is not in contact with the ferment for long)
  • If heating milk: 1) heavy bottom pot 2) diffuser/Simmermat (required for clay cookware on electric/glass/ceramic stoves) 3) thermometer (optional)
Ingredients
  • 1 tbsp culture starter
  • 1 cup milk use FRESH milk (many culturing issues are a result of old milk). All types of milk work, except ultra-pasteurized (UHT)
Instructions
  • Pasteurize milk - Required for raw milk, optional for pasteurized milk
    Swoosh some water in the pot and pour it out (don't dry the pot)
    Swooshing some water to coat the bottom and sides before adding the milk helps create a layer of separation and thus makes the pot more non-stick. This is especially important if using a clay pot on a gas stove without a diffuser.
    Pour milk into pot & bring to a simmer (~180°F) over low to medium low heat
    If you see simmer bubbles, that is hot enough, and easier than using a thermometer.  You can stir occasionally if you want, but you don't have to. Especially if you're using a low heat, there should be no reason to stir. If you feel milk is sticking to walls of the pot while heating, turn the heat down.
    You can remove the pot from the stove at this point, however, some prefer to simmer the milk for 10-20 minutes. This concentrates the milk a bit and results in a thicker and more flavorful yogurt.
    Do not use a microwave to heat the milk.
    Cool milk
    If you want to cool the milk off quickly, do a high pour and pour the milk back and forth between two containers a few times. This also helps if you are using non-homogenized milk or raw milk (the fat layer will not separate out as much on the yogurt surface)
    The temperature of the milk must be below 115°F. Anything above 115°F will kill bacteria in the starter. A thermometer works, but if you use it, don't let it just sit in the pot. The yogurt will turn out better if it doesn't have prolonged contact with stainless. I prefer "the pinky test" -- if you can hold your pinky in the milk for 8 seconds comfortably, then the temperature of the milk is fine. This step could take anywhere from 15-30 minutes.
    If it's winter, try not to let the milk cool all the way down to room temperature. Starting the yogurt culturing process off at 115°F instead of 75°F gives it a bit of a needed boost.
  • Inoculate (add the yogurt culture starter to the milk)
    If you are reculturing an existing yogurt, get the starter from the bottom thickest part of the original yogurt. This is the most probiotic dense part.
    Some inoculate in the same container the milk was heated in. Some transfer to another container for quicker cooling or other reasons.
    Thoroughly mix starter and milk. Ratio: ~1 T. starter/ 1 cup milk. The starter can be added directly to the milk or if you find you are getting a lumpy yogurt product, try this. First make sure your starter is "smooth". If necessary stir it a bit. Then pour a little bit of milk into the starter and mix; then add this mixture to the rest of the milk and briefly stir.
    Some like to set yogurt in a few small bowls instead of one large bowl. When you spoon yogurt from a large bowl, you disturb the yogurt and cause it to break and release whey.
  • Incubate (let it ferment)
    Cover culture. 
    If culture can culture at room temperature, let sit on the counter.
    If culture needs heat, it must be kept between 110°F-115°F.
    Jar must not be disturbed by any jiggling or additional stirring. This reduces firmness.
    Incubation ranges from about 5-12 hours depending on many factors - season, yogurt, heat, amount of starter used. If you keep things consistent, incubation time will be relatively consistent. When nearing the end of the suspected incubation time, check the yogurt every hour by gently tilting the jar gently. If the yogurt moves away from the side of the jar in one mass, it is finished. You can continue to ferment a bit longer depending on the taste you desire. If clear liquid forms, you've gone too far.
  • Serve
    Take what’s needed, do not disturb the rest. Yogurt will break more.
    Yogurt is at its prime right now. Very fresh, sweet and alive. It is easiest to digest at this point.
  • Store
    Refrigerate tightly covered. Refrigeration tends to smooth and set (thicken) the yogurt.
    Refrigeration causes your yogurt to slowly loose prana (life force) and probiotics. After a few days yogurt will become more sour. Refrigeration slows, but does not stop, the fermentation process. Store in the coldest part of the refrigerator. For best freshness, make smaller batches more often.
    People who make yogurt everyday let it sit out on the counter and do not refrigerate.
Never consume yogurt if it tastes or smells bad or unpleasant