Making yogurt at home is a simple process that requires only a few ingredients and equipment. Here’s a basic guide to get you started:

Ingredients:

1. Milk – Whole, 2%, or skim milk. Whole milk will give you creamier yogurt.
2. Yogurt Starter – Plain yogurt with live active cultures (you can buy this or use a bit from a previous batch).

Equipment:

• Saucepan
• Thermometer (optional but helpful)
• Whisk or spoon
• Container with a lid for incubating (jar, bowl, etc.)
• A towel or blanket for insulation

Steps:

1. Heat the Milk:

• Pour the milk into a saucepan and heat it over medium heat.
• Temperature: Heat it to 180°F (82°C) to kill any unwanted bacteria and to help the proteins in the milk coagulate properly.
• Stir the milk occasionally to avoid scalding.

2. Cool the Milk:

• Remove the saucepan from the heat and let the milk cool down to about 110°F (43°C). This is the optimal temperature for the yogurt cultures to grow.
• You can place the pot in a sink filled with cold water to speed up the cooling process.

3. Add the Yogurt Starter:

• Once the milk is cooled to 110°F, stir in your yogurt starter (2-3 tablespoons of plain yogurt with live cultures per quart of milk).
• Whisk gently to ensure it’s evenly distributed throughout the milk.

4. Incubate the Yogurt:

• Transfer the mixture to your container, cover it, and place it in a warm area where it can maintain a temperature of around 100-110°F (38-43°C). You can use an oven with the light on, a yogurt maker, or simply wrap the container in a thick towel or blanket.
• Let it sit undisturbed for 6-12 hours. The longer you let it ferment, the tangier and thicker the yogurt will be.

5. Check and Refrigerate:

• After the incubation period, check the yogurt. It should have thickened and set.
• Once it reaches your desired consistency and flavor, place it in the refrigerator for a few hours to stop the fermentation process and to chill before eating.

Optional:

• If you prefer thicker, Greek-style yogurt, you can strain the yogurt through a cheesecloth or fine mesh strainer to remove some of the whey.

Flavoring Ideas:

• You can sweeten your yogurt with honey, maple syrup, or fruit once it’s done.
• Add vanilla extract or other flavorings for extra taste.

Tips:

• Reserve a bit of the yogurt as a starter for your next batch.
• Use higher fat milk for creamier results or even experiment with non-dairy options like coconut or almond milk.