Thick Homemade Yogurt
Warm milk, a spoonful of starter, and an overnight wait. Mornings get noticeably better.
Ingredients
- 4 cups whole milk
- 2 tablespoons plain yogurt with live active cultures (your starter)
Steps
- Heat the milk in a saucepan to 180°F, stirring — don't boil.
- Cool to 110°F (warm to the touch, not hot).
- Whisk the starter with a ladle of the warm milk, then stir it back in.
- Cover and keep warm (around 110°F) for 6–12 hours — an oven with the light on works.
- Chill. It thickens more as it cools.
- Save 2 tablespoons from this batch to start the next one.
Storage
Refrigerator, up to 2 weeks.
⚠️ Safety notes
- If it smells rotten or shows pink/orange discoloration, discard it.
- Use clean equipment throughout.
Standard kitchen hygiene applies — clean hands, clean equipment, and proper storage for everything you make. If anything looks, smells, or tastes off, don't eat it. Never give honey to children under one year old.
From our shelves
No current Faun & Fern product fits this one — milk and starter come from your grocer.