Learn how to make yogurt with 2 ingredients!
Make yogurt at home with these easy steps and inexpensive ingredients for a better bang for the buck!

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Chapters:
00:00 Intro
01:47 yogurt quick facts
03:44 how to buy yogurt
05:24 what you need
06:33 steps

Why You Should Learn How To Make Yogurt With 2 Ingredients

Making your own yogurt at home with just two ingredients (milk and a yogurt starter or a small amount of plain yogurt) can offer several benefits over buying storebought yogurt:

Healthier Option: Homemade yogurt typically contains fewer additives, preservatives, and artificial ingredients compared to many storebought options. You have complete control over what goes into your yogurt.

CostEffective: Making yogurt at home is often cheaper than buying it from the store, especially if you consume it regularly. The cost of milk and a small amount of yogurt starter is generally less than the price of commercially prepared yogurt.

Customization: You can customize homemade yogurt to your taste and dietary needs. Whether you prefer it thicker, sweeter, tangier, or with specific flavorings, you have the freedom to make it exactly how you like it.

Fresher: Homemade yogurt is fresher than storebought yogurt, which might have been sitting on shelves for a while. Fresh yogurt has a better texture and flavor.

How To Make Yogurt With 2 Ingredients

Here's a basic recipe for making yogurt at home:
Ingredients:
1 quart (4 cups) of milk (whole, 2%, or skim)
2 tablespoons of plain yogurt with live active cultures (as a starter)
Instructions:
Heat the Milk: Pour the milk into a saucepan and heat it over medium heat until it reaches about 180°F (82°C). This helps to denature the proteins in the milk, which will help the yogurt set better.
Cool the Milk: Let the milk cool to around 110°F (43°C). You can speed up this process by placing the saucepan in an ice bath.
Add the Starter: Once the milk has cooled, add the plain yogurt and mix thoroughly.
Incubate the Yogurt: Pour the mixture into a clean container and cover it. Keep the container in a warm place (around 110°F or 43°C) for 412 hours. The longer it sits, the tangier and thicker the yogurt will become. You can use a yogurt maker, an oven with the light on, or a warm spot in your kitchen.
Refrigerate: After the incubation period, refrigerate the yogurt for at least 2 hours before eating. This helps to further set the yogurt and improve its texture.
Enjoy your homemade yogurt plain or with your favorite toppings and mixins!

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