Homemade Honey Yogurt

Let's Cook

1. Step 1.

   In a stainless steel pan over medium heat, combine 4 cups of any dairy-based milk and 2 tablespoons of honey. Heat, stirring occasionally, until the mixture reaches 180°F (about 10–15 minutes).

2. Step 2.

   Pour the heated milk into a clean quart-size jar. Let it cool on the counter or in a cool water bath until the temperature drops to 115°F (about 30–45 minutes).

3. Step 3.

   Add 2 tablespoons of yogurt from a prior batch, store-bought plain yogurt with active cultures, or freeze-dried starter culture to the jar. Stir gently with a metal spoon just enough to incorporate.

4. Step 4.

   Place the jar in the oven with only the oven light on (or in a non-drafty spot with a 60-watt light bulb) for 7 to 9 hours. The longer it incubates, the creamier, thicker, and tangier the yogurt will be. The oven light should maintain a consistent temperature around 110°F.

5. Step 5.

   After incubation, move the jar to the refrigerator and chill until the yogurt is cold and set, at least 4 hours. The yogurt will continue to thicken as it cools.

6. Step 6.

   If you prefer a thicker consistency, pour off the liquid whey from the top or strain the yogurt through cheesecloth. The yogurt will keep for up to 10 days. Reserve 2 tablespoons in a sterile jar in the refrigerator to start your next batch.

7. Step 7.

   If you'd like to add fruit, stir it in after incubation (after step 4) so you don't upset the bacteria's process.