Yogurt
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Tools
- Bread maker (with dedicated "Yogurt Mode" for stable temperature control)
- Heat-resistant glass bowl or stainless steel container (for mixing ingredients; 1.5L capacity recommended)
- Fine-mesh strainer (to filter impurities and ensure smooth texture)
- Thermometer (to monitor liquid temperature, critical for yeast activation)
- Measuring cups & spoons (for precise ingredient ratios)
- Rubber spatula (for stirring and scraping mixture, avoiding scratches on containers)
- Airtight glass jars (for storing finished yogurt, preserving freshness)
Step-by-Step Instructions
1. Disinfection Preparation: Ensure Sterility
Rinse all tools (mixing bowl, bread bucket, strainer, spatula) with boiling water for 1-2 minutes. Focus on the bread bucket—this is where fermentation happens, so thorough disinfection prevents harmful bacteria from affecting the yogurt’s quality.
Dry the tools with a clean, lint-free towel (do not use paper towels, as they may leave fibers) and set aside for later use.
Dry the tools with a clean, lint-free towel (do not use paper towels, as they may leave fibers) and set aside for later use.
2. Mix & Heat Ingredients: Create a Smooth Base
In the disinfected mixing bowl, add 500ml full-fat milk, 30g milk powder, 20g granulated sugar, and 50ml condensed milk. Stir gently with a rubber spatula until sugar and milk powder are partially dissolved (small lumps are okay for now).
Place the bowl over low heat on the stovetop. Stir continuously in a circular motion to prevent the milk from burning or sticking to the bottom. Heat until the mixture reaches 60°C (140°F)—you’ll notice small bubbles forming around the edges, and the liquid will feel slightly warm to the touch.
Turn off the heat. Pour the mixture through a fine-mesh strainer into another disinfected bowl to remove undissolved lumps and any milk film. This step ensures the final yogurt has a silky, smooth texture.
Place the bowl over low heat on the stovetop. Stir continuously in a circular motion to prevent the milk from burning or sticking to the bottom. Heat until the mixture reaches 60°C (140°F)—you’ll notice small bubbles forming around the edges, and the liquid will feel slightly warm to the touch.
Turn off the heat. Pour the mixture through a fine-mesh strainer into another disinfected bowl to remove undissolved lumps and any milk film. This step ensures the final yogurt has a silky, smooth texture.
3. Prepare Fermentation Liquid: Activate the Yogurt Culture
Let the strained liquid cool to 36-38°C (97-100°F)—use a thermometer to check the temperature. This range is critical: too hot will kill the yogurt culture (preventing fermentation), while too cold will slow down activation.
Once cooled, add 1 sachet (1g) of yogurt starter powder to the liquid. Stir gently but thoroughly with a clean spatula for 1-2 minutes, making sure the starter is evenly distributed.
Skim off any foam that forms on the surface—this foam can create a rough layer on top of the finished yogurt.
Once cooled, add 1 sachet (1g) of yogurt starter powder to the liquid. Stir gently but thoroughly with a clean spatula for 1-2 minutes, making sure the starter is evenly distributed.
Skim off any foam that forms on the surface—this foam can create a rough layer on top of the finished yogurt.
4. Bread Maker Fermentation: Set It and Forget It
Pour the prepared fermentation liquid into the disinfected bread bucket. Wipe the outside of the bucket to remove any spills (this prevents burning during the program).
Place the bucket back into the bread maker. Close the lid, select the "Yogurt Mode" , and start the program.
Do not open the lid during fermentation (this disrupts the stable temperature). Let the program run for 8-10 hours—longer fermentation (10 hours) will result in thicker, tangier yogurt, while shorter fermentation (8 hours) will be milder and slightly thinner.
Place the bucket back into the bread maker. Close the lid, select the "Yogurt Mode" , and start the program.
Do not open the lid during fermentation (this disrupts the stable temperature). Let the program run for 8-10 hours—longer fermentation (10 hours) will result in thicker, tangier yogurt, while shorter fermentation (8 hours) will be milder and slightly thinner.
5. Refrigerate for Setting: Enhance Texture & Flavor
Once the fermentation program ends, open the bread maker lid. The yogurt will be soft and slightly jiggly—this is normal.
Carefully remove the bread bucket and transfer the yogurt into airtight glass jars. Seal the jars tightly and place them in the refrigerator for at least 2 hours (or overnight for best results).
Refrigeration allows the yogurt to set further, becoming thicker and developing a richer, more balanced flavor.
Carefully remove the bread bucket and transfer the yogurt into airtight glass jars. Seal the jars tightly and place them in the refrigerator for at least 2 hours (or overnight for best results).
Refrigeration allows the yogurt to set further, becoming thicker and developing a richer, more balanced flavor.
Pro Tips for Success
- Milk Selection Matters: Full-fat milk (3.5% fat content) produces the creamiest yogurt. Avoid skim or low-fat milk—they result in thin, watery texture. For a dairy-free option, use unsweetened soy milk or oat milk (adjust sugar to 25g, as plant-based milks are less creamy).
- Temperature Control Is Key: If you don’t have a thermometer, test the liquid by dipping your finger in—if it feels warm but not hot (you can hold your finger in it comfortably), it’s ready for the starter.
- Avoid Contamination: Always use disinfected tools after cooling (never use wet tools, as water can dilute the culture). Do not taste the mixture during preparation—saliva introduces bacteria.
- Customize the Flavor: Add 1 tsp of vanilla extract or a handful of mashed berries to the liquid before fermentation for flavored yogurt. For sweetness, increase sugar to 30g (but avoid over-sweetening, as it can slow fermentation).
- Fix Runny Yogurt: If the yogurt is too thin after refrigeration, strain it through a cheesecloth-lined strainer for 30 minutes—this removes excess whey and creates Greek-style thick yogurt.
Final Texture & Taste
The finished homemade yogurt has a thick, silky texture—it holds its shape when scooped, with no graininess or lumps. It should not be watery (if it is, check if the fermentation temperature was too low or the time was too short).
In terms of taste, it’s mildly tangy with a subtle sweetness—the milk powder enhances the creamy, milky flavor, while the condensed milk adds a hint of richness without being cloying. Unlike store-bought yogurt, it has no artificial aftertaste, and the tanginess is balanced (not overpowering).
It pairs perfectly with fresh fruit (strawberries, blueberries), granola, or a drizzle of honey. The texture becomes even smoother after 24 hours in the fridge, and it stays fresh for up to 5 days when sealed tightly.
In terms of taste, it’s mildly tangy with a subtle sweetness—the milk powder enhances the creamy, milky flavor, while the condensed milk adds a hint of richness without being cloying. Unlike store-bought yogurt, it has no artificial aftertaste, and the tanginess is balanced (not overpowering).
It pairs perfectly with fresh fruit (strawberries, blueberries), granola, or a drizzle of honey. The texture becomes even smoother after 24 hours in the fridge, and it stays fresh for up to 5 days when sealed tightly.