Fresh Yogurt

Recipe courtesy Alton Brown
Show: Good Eats Episode: Yogurt: Good Milk Gone Bad
TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
YIELD: 1 quart
LEVEL: Intermediate

ingredients

  • 1 quart 2-percent milk
  • 1/2 cup powdered milk
  • 1 to 2 tablespoons honey
  • 1/2 cup plain yogurt, room temperature
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Directions

Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.

Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.

After the fermentation is complete, refrigerate overnight.

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  • on April 05, 2012

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    This recipe came out thin and runny. If you want a thicker yogurt heat the milk to 180 degrees, then cool to 120 degrees and follow the rest of his steps. Also, I don't add the honey. I flavor the yogurt after it has been made.

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