![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2020\/06\/72_c_CarmenTroesser_HomemadeYogurtKefir.650.jpg\")
Classic Yogurt<\/h3>\n
This is your core recipe for making almost all yogurts. It is my go-to formula to try with any new type of milk (whether it is a new source or a new species) or any new culture. Once you have made an initial batch, you can evaluate the yogurt\u2019s thickness, flavor, and tartness and make adjustments as needed.<\/p>\n
Makes 1\/2 gallon<\/p>\n
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- \u00bd gallon milk<\/li>\n
- \u215b teaspoon powdered yogurt culture\nor \u215b cup fresh plain yogurt with active cultures<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Heat the milk to 180\u00b0F (82\u00b0C) and hold it there for 10 minutes. Then remove the milk from the heat and let cool to 115\u00b0F (46\u00b0C).<\/p>\n
Add the culture. If using powdered culture, sprinkle it on top of the milk and let sit for 1 minute, then whisk it in. If using fresh yogurt, combine the yogurt and \u00bc cup of the warm milk in a small bowl and whisk until smooth, then add the mixture to the rest of the milk.<\/p>\n
Incubate at 110\u00b0F (43\u00b0C) for 8 to 12 hours. Chill and store in the refrigerator.<\/p>\n
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