Yogurt

Yogurt

Based on Melissa Clark's recipe in NYT Cooking.

Ingredients

Makes

  • 1L whole milk
  • 2 Tbsop yogurt (whole milk, with live cultures)

Preparation

  1. Rub an ice cube over the base of a heavy pot
  2. Slowly heat 1L whole milk to 90ºC
  3. Remove the pot from the heat and allow it to cool to 45ºC
  4. Transfer 1/2 cup of warm milk to a small bowl and whisk in 2 Tbsp yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk.
  5. Transfer to a 1 litre jar and wrap in a tea towel. Leave to sit for 12 hours in a warm place
  6. Transfer the jar to the refrigerator. The yogurt will be ready to eat after 4 hours