Easy Homemade Yogurt - Kitchen Conundrums with Thomas Joseph

So much fun to make — and healthier and more budget-conscious than store-bought brands — this homemade yogurt recipe is the perfect accompaniment to hearty granola. Enjoy it with fruit for breakfast, or as a wonderfully delicious snack all on its own.


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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

[nikocan]

Here is the tip. Dip your top of your pinky into milk. Start counting. If you can withstand up to 7, your milk is at the right temperature, if you can't, wait a little bit to cool down. Instead of big bowl, divide your milk into small jars so it will not be watery. ( sorry for broken english)

[RaynesX]

Thomas Joseph the most straightforward, zero ego chef out there. That's why I love him. Thanks for being you.

[KarleneA]

I started making my own yogurt this year. It takes a bit of time but it's worth it. And it saves money.

[veronikaboncheva]

In my country (Bulgaria) we have a traditional diesh called "tarator" which is a cold soup made of yoghurt mixed with water, salt, garlic, dill and cucumbers sliced into little cubes with a little bit of oil - it's a great dish for the hot summer.

[Careful]

A little tip!
Make your own creme fraiche by adding a tbs youghurt to 500ml heavy wipping creme. Mix it in a jar and cover it lightly with a lose fitting lid. Let it sit on the counter until nex day. Store it in the fridge. Last for 2-3 weeks.

[suzr]

I'll tell you an easier way to do it,
STEP ONE: BOIL MILK.
STEP TWO: TAKE STARTER YOGHURT OUT OF FRIDGE TO BRING TO ROOM TEMPERATURE WHILE MILK IS BOILING.
STEP THREE: TAKE MILK OFF.
STEP FOUR: WHEN YOU CAN PUT YOUR FINGER IN THE MILK FOR 10 SECONDS IT IS READY TO ADD YOGHURT.
STEP FIVE: PUT MILK IN CONTAINER PLACE LID ON TOP.
STEP SIX: WRAP IN BLANKETS OR TOWELS PUT IN OVEN TILL READY.
STEP SIX OPTIONAL: STRAIN WHEY WITH CLEAN PILLOW CASE OR LEAVE AS IS WITH WHEY.

[microwavegum]

I put my fresh yogurt into the freezer as soon as it sets. It helps with smoother consistency. I also keep it in the freezer if I am not making yogurt for a long time.

[tsukiyyy]

Came to youtube to see how yougurt is made.
Thomas: first you need yogurt.

[MrsSlocombesPuddyCat]

Last year, I also started making my own yogurt and cream cheese. I use a special machine and takes at least 24 hours. But this method looks super easy too.

[veecee]

Thomas Joseph, thank you sooo much for this recipe for homemade yogurt! I love yogurt, and I've always wanted to make my own, but thought it would be difficult and super time consuming. You've shown me that it's totally doable. Thanks again, take care and stay safe...😊

[JeffShig]

Nobody:
Thomas:I used the yogurt to make the yogurt.

[RafaeLonga]

Hi Thomas! Thanks for the temperature tip: heating your milk until 150F down to 110F. I use 1 liter of water, 200gr of non-fat milk powder, and 60 gr of whole fat milk powder. The result? A creamy, scoopable yogurt! thanks again! I wish that you can publish a book with all your excellent tips and recipes!

[jshu-_-]

Y'all, yogurt always needs yogurt to make. Unless you have bacteria lying around?

[tinasalazar]

Great activity to do with the family 😄 If you can do away with the single-use plastic wrap though, that would be really great! I just put mine on glass jars and keep the lid loose during fermentation. When it's done, just screw the lid tightly and put it in the fridge. Saves you some washing up and saves the earth from the unnecessary plastic.

[davidhocking]

Hate yougurt, but I love Thomas Joseph. Your videos are awesome. I made the chocolate mousse for Easter. It was amazing. Keep the videos coming. 😁🍔🥦🥩🍮🥣🍜🌮🍝

[pb]

Can I use the “starter” or already cultured yogurt straight out of the fridge, or do I need to let it set some to room temperature before adding the heated (110 degree) milk to it?

[sarikatimmi]

wow had never heard of savory yogurt. good to know!

[anetbrea]

Thanks! I didn't imagine I could mix yougurt with olive oil and all that you said at the end. Interesting. I'll try it🦉🌺

[Passionforfoodrecipes]

Nice, things just got a lot more *CULTURED* in here!

[lilianlee]

Thank you for the tutorial. I made the yoghurt following your instructions. At 6pm, that is 6 hours later, it has set 🎉❤