Yoghurt

Instructions

1. Begin by heating the milk in a saucepan over medium heat. Stir occasionally to prevent the milk from scorching at the bottom of the pan. Use a thermometer to monitor the temperature; you are aiming for around 180°F (82°C).

2. Once the milk reaches the desired temperature, remove it from the heat and allow it to cool down to about 110°F (43°C). This step is crucial as it creates the perfect environment for the yogurt cultures to thrive.

3. In a small bowl, mix the plain yogurt with a small amount of the warm milk until smooth. This step helps ensure an even distribution of the active cultures in the final product.

4. Pour the yogurt mixture back into the saucepan with the remaining warm milk. Stir gently to combine.

5. Transfer the milk and yogurt mixture into a clean, glass container with a lid. You can use a yogurt maker or an Instant Pot set to the "Yogurt" function for the fermentation process. Alternatively, place the container in a warm spot, like an oven with the light on, for 8-12 hours. The longer you let it ferment, the tangier the yogurt will be.

6. After the incubation period, check the consistency of the yogurt. It should have thickened and have a slightly tangy taste. If it's still too runny, you can let it ferment for additional time.

7. Once the yogurt has reached your desired consistency, refrigerate it for a few hours to chill and set further. Your homemade yogurt is now ready to be enjoyed!