Two Ingredients Yogurt At Home

🥣 Ingredients:

• 1 liter (4 cups) whole milk (preferably full-fat for creamier yogurt)

• 1 to 2 teaspoons plain yogurt (as a starter culture)

🔥 Instructions:

1. Boil the Milk:

   • Heat the milk in a heavy-bottomed pan on medium heat.

   • Bring it to a gentle boil, then turn off the heat.

   • Stir occasionally to prevent a skin from forming.

2. Cool the Milk:

   • Let the milk cool down until it's warm but not hot — about 105°F to 110°F (40-45°C).

   • You should be able to comfortably dip your finger in it for 5–7 seconds.

3. Add the Starter Yogurt:

   • Take 1-2 teaspoons of plain yogurt in the container you'll be setting the yogurt in.

   • Add a few tablespoons of the warm milk and whisk well to dissolve the starter.

   • Pour the rest of the milk and mix gently (don’t overmix).

4. Set the Yogurt:

   • Cover the container with a lid or a cloth.

   • Keep it in a warm place (oven with light on, inside a turned-off microwave, or wrapped in a towel).

   • Let it sit undisturbed for 6–10 hours (depends on how warm your environment is).

5. Chill:

   • Once it’s set and firm, refrigerate it for a few hours.

   • Enjoy thick, creamy homemade yogurt!

🌟 Tips for Best Results:

• If your kitchen is cold, pre-warm the oven slightly and turn it off before placing the yogurt container inside.

• For thicker yogurt, boil the milk a bit longer to reduce water content or strain the final yogurt (makes hung curd/Greek-style dahi).

• Always reserve a couple of spoonfuls from your homemade yogurt to use as the starter for the next batch.