How to prepare this recipe
Before you go ahead and start this process, make sure you do it thoroughly clean all equipment!
Step 1: In a large heavy-bottomed pot, such as a Dutch oven, add 8 cups milk. Connect or insert a thermometer to measure the temperature (Image 1). Place over low heat and heat, stirring occasionally, until temperature reaches 180°F. At this point the milk will be steaming (Image 2).
Step 2: Remove from heat and let milk cool to 108°F. You can speed up the process by stirring occasionally or even placing the pot in an ice bath (Image 3).
Step 3: In a small bowl or measuring cup, stir about ¼ cup of milk into the yogurt, then whisk everything back into the milk (Images 4 and 5).
Step 4: Transfer the milk to a large bowl (Image 6) and cover with a secure lid (Image 7). Place in the oven with just the light on for 16 – 24 hours, or until the yogurt has a firmer, more gelatinous consistency (Image 8). To test this, carefully tilt the bowl; It should not be liquid.
TIP: The ideal milk temperature should be around 37°C (100°F). Using only the oven light can keep the yogurt around this temperature, however it is not completely foolproof.
If you have an oven setting in this temperature range (e.g. “Bread Leveling”), you can keep it on at that setting for a more consistent temperature! Alternatively, store it in a warm place where you can keep it at 100°F.
Step 5: At this point your yogurt is ready! You can relax and enjoy it as is, or strain further to make Greek yogurt.
Line cheesecloth over a fine mesh strainer set over a bowl. Carefully pour the yogurt mixture into the cheesecloth and cover (Image 9). Place it in the refrigerator for 5 – 8 hours, or until it reaches the desired consistency (Image 10).
For an even thicker yogurt (or labneh), strain for up to 1 day longer. Store in an airtight container for 1 – 2 weeks. Enjoy!
Expert tip
Sometimes the milk can burn at the bottom of the pan. Sometimes, overheating can make the texture a little grainy. A thick-bottomed pan can prevent this, but it can still happen! If it does, don’t worry. As long as it tastes good, be sure to strain the milk before transferring it to a clean container and incubating it.
