Yogurt is a staple in Middle Eastern cooking and cuisine. It’s often used as part of a marinade, as a base of a plenty of different stews, or eaten on the side of plenty of rice dishes. Tis 2 ingredient homemade yogurt is the perfect endless supply of yogurt to always have on hand. It’s tangy, thick, and absolutely delicious.
Yogurt stews like shakriyeh, are the perfect dish to use this recipe for. We also eat yogurt on the side of dishes like Palestinian Makloubeh, Kabsa, and more.
Ingredients Needed for the 2 Ingredient Homemade Yogurt:
Making yogurt at home using a yogurt starter(store-bought yogurt) is a simple process that involves just 2 ingredients and some time.
Milk: Whole milk is the best to be used, but you can use any type (2% or skim milk)
Yogurt Starter: Use store-bought plain yogurt with live active cultures (make sure it says “live cultures” on the label), and the best is to use a yogurt brand you already like.
Equipment Needed to Make 2 Ingredient Homemade Yogurt:
Heavy-bottom pot
Thermometer: To check the milk temperature. (I will teach you how to use your finger to gauge the proper temperature!)
Whisk or spoon: For stirring.
Sterilized jars or containers: For incubating the yogurt.
Large towels or blanket: To keep the yogurt warm during incubation.
Step-by-Step: How to Make this Tangy & Delicious Yogurt
1. Heat the Milk
Pour the milk into a saucepan and heat it slowly over medium heat until it reaches 180°F (82°C). This helps kill any undesirable bacteria and denatures the milk proteins, which makes for a thicker yogurt. If you’re not using a thermometer, you just need to stir and keep an eye on the milk as it sits on the stove. Once it starts boiling, remove it and set it aside
*Keep stirring occasionally to prevent a skin from forming.
2. Cool the Milk
After the milk reaches 180°F, remove it from heat and let it cool to 110°F (43°C). This is the best temperature for the yogurt cultures to work and thrive. If you’re not using a thermometer, use a clean finger and dip it into the pot, making sure to get it in the middle of the pot. If you can count to 10 without removing your finger, then it’s good to go.
3. Add the Yogurt Starter
Once the milk has cooled to 110°F, mix in the store bought yogurt. I used about ⅓ cup of yogurt for the whole gallon of milk.
Stir gently but thoroughly to ensure the starter is evenly distributed. Do not whisk.
4. Incubate the Yogurt
Pour the mixture into clean jars or a clean pot with a lid. Wrap the containers or pot in a few towels or a large blanket. Now, keep the yogurt warm for 12 hours, and up to 24 hours for the yogurt to incubate.
The longer the yogurt incubates, the more sour and tangy and thicker it will become. In Middle Eastern households, this is the desired outcome for yogurt.
5. Refrigerate the Yogurt
Once the yogurt has incubated for 12+ hours, transfer to the fridge to completely cool, about 4-8 hours.
Tips:
Thicker yogurt: For even thicker yogurt, strain the finished yogurt using a cheesecloth or fine-mesh strainer to remove excess whey.
To make Labaneh: Strain the yogurt with a cheesecloth for a day.
Other Recipes to Try:
Cucumber Yogurt Salad: A delicious, cooling salad made from yogurt and cucumbers.
Juicy Baked Chicken: A delicious, healthy baked chicken that uses yogurt as a tenderizer.
Yemeni Lamb Haneeth: A delicious slow baked lamb from Yemen.
Hweirrah: A Palestinian yogurt and hedge mustard dip.
Blueberry Cheese Brioche Buns: Delicious breakfast and brunch addition with sweet cheese, fluffy dough, and berries.
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
2 Ingredient Homemade Yogurt
Ingredients
- 1 gallon whole milk
- ⅓ cup store-bought yogurt with active cultures
Instructions
Heat The Milk
- Pour the milk into a saucepan and heat it slowly over medium heat until it reaches 180°F (82°C). This helps kill any undesirable bacteria and denatures the milk proteins, which makes for a thicker yogurt. If you’re not using a thermometer, you just need to stir and keep an eye on the milk as it sits on the stove. Once it starts boiling, remove it and set it aside
- *Keep stirring occasionally to prevent a skin from forming.
Cool the Milk
- After the milk reaches 180°F, remove it from heat and let it cool to 110°F (43°C). This is the best temperature for the yogurt cultures to work and thrive. If you’re not using a thermometer, use a clean finger and dip it into the pot, making sure to get it in the middle of the pot. If you can count to 10 without removing your finger, then it’s good to go.
Add the Yogurt Starter
- Once the milk has cooled to 110°F, mix in the store bought yogurt. I used about ⅓ cup of yogurt for the whole gallon of milk.
- Stir gently but thoroughly to ensure the starter is evenly distributed. Do not whisk.
Incubate the Yogurt
- Pour the mixture into clean jars or a clean pot with a lid. Wrap the containers or pot in a few towels or a large blanket. Now, keep the yogurt warm for 12 hours, and up to 24 hours for the yogurt to incubate.
- The longer the yogurt incubates, the more sour and tangy and thicker it will become. In Middle Eastern households, this is the desired outcome for yogurt.
Refrigerate the Yogurt
- Once the yogurt has incubated for 12+ hours, transfer to the fridge to completely cool, about 4-8 hours.
