Time: 7 hours 25 minutes
Complexity: easily
Quantity: 2 liters

While store-bought yogurt is convenient, it can't compare to the taste and health benefits of homemade yogurt, which is quite easy to make. You can make it the night before, and by morning, a healthy breakfast will be ready. A variety of toppings, such as honey, nuts, fruit, coconut flakes, or chocolate syrup, will enhance its delicate flavor.

Ingredients:

• 6 tablespoons plain yogurt (containing live and active yogurt cultures)
• 4 cups of drinking cream with 10-12% fat content
• 4 cups whole milk
• Small insulated container
• 5 plastic containers or glass jars with lids, 1000 ml.
• Kitchen thermometer
• Gauze (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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yogurt, milk, cream

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Preparation:

Step 1

• Homemade yogurt

  
  Let the Greek yogurt sit at room temperature while you prepare the insulated container and milk mixture.
Step 2
• Fill 3-liter plastic containers or glass jars with hot drinking water (about 45°C) and seal. Place the containers in a small insulated container and fill with hot water (about 45°C) to within 5 cm of the top. Close the insulated container and let it warm up. Rinse two more liter containers or glass jars with hot water (45°C).
Step 3
• Add a little water to a large saucepan and swirl to coat the bottom (this will help prevent the milk mixture from burning). Add the cream and milk to the saucepan and bring to a gentle simmer (180-190°F). Cook over medium-low heat, stirring frequently with a rubber spatula to prevent foaming and the milk mixture from burning.
Step 4
• Remove from heat and let the temperature drop to 45°C (113°F). Stir in the Greek yogurt until smooth, then pour the mixture into empty containers and seal. Place the containers in an insulated container and add hot water (113°F) until the water level is just below the lids of the yogurt containers. Close the container and let it sit for 5 hours. If you prefer a more tart, sharp yogurt, let it sit for up to 24 hours, changing the water several times to maintain a temperature of 45°C (113°F).
Step 5
• Remove the yogurt from the insulated container and refrigerate for 2 hours.
Step 6
• For thicker Greek yogurt, line a fine-mesh strainer with 4 layers of cheesecloth and place it over a large bowl. Pour in the yogurt, cover with cheesecloth, and let it drain in the refrigerator until it reaches the desired consistency, or for 2 hours.
Step 7

• Yogurt toppings

  
  

  Honey-nut

  
  Stir in honey and toasted, flaked almonds.
  
  

  Ambrosia

  
  Stir in chopped tangerines and toasted coconut.
  
  

  Banana split

  
  Stir in banana slices and chocolate syrup.

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