We’re going to make our own plain yogurt at home. It’s thick, creamy, and healthier than store-bought versions. The best part? We only need milk and plain yogurt. Using a rice cooker with a keep-warm function, we can make enough for the whole family.
Before we start, make sure the rice cooker’s keep-warm function works independently. A single-button cooker that switches to keep-warm only after cooking won’t work. Also, check the lid seal. If steam escapes, fermentation may fail.
<h3>Ingredients</h3>
- 1 liter of milk (whole milk works best for creaminess)
- 2–3 tablespoons of plain yogurt (with live cultures)
Optional for serving: honey, fresh fruits, or nuts.
<h3>Step 1: Bring Ingredients to Room Temperature</h3>
We first let the milk and plain yogurt sit at room temperature for 30–60 minutes. This prevents the cold from slowing down fermentation.
Then, pour the milk into the rice cooker and stir in the plain yogurt until fully combined. Make sure the mixture is smooth with no lumps.
<h3>Step 2: Warm the Milk</h3>
Set the rice cooker to keep-warm mode for 1 hour. This gently warms the milk and activates the yogurt cultures.
- Tip: If using more than 1 liter of milk, increase the keep-warm time by 30 minutes to 1 hour per extra liter. We need the milk to reach the right warmth for fermentation.
<h3>Step 3: Ferment the Yogurt</h3>
After warming, do not open the lid. Turn off the rice cooker and unplug it. Opening the lid drops the temperature, which can stop fermentation.
Let it ferment for 8–10 hours. By the end, the mixture becomes soft, slightly tangy plain yogurt.
<h3>Step 4: Chill the Yogurt</h3>
We move the fermented yogurt to the fridge for 1–2 hours. Cooling makes it firmer and easier to strain into plain yogurt.
<h3>Step 5: Prepare for Straining</h3>
Place a clean cotton cloth over a large bowl or jar, securing it with a rubber band.
Carefully pour the yogurt into the cloth, avoiding spills. Cover it and place it in the fridge for 4–6 hours. This separates the first batch of whey and starts thickening the yogurt.
<h3>Step 6: First Whey Separation</h3>
After this first separation, gather the yogurt in the cloth with a spatula or spoon. The first whey separation already makes the yogurt much thicker, closer to the texture of plain yogurt.
<h3>Step 7: Second Whey Separation for Thick Texture</h3>
For extra thick plain yogurt, set a strainer over a bowl and place the yogurt in the cloth inside the strainer. Make sure there’s enough space so whey doesn’t touch the yogurt directly.
Place a plate and a weight on top to press down gently. Let it separate in the fridge for 8–10 hours.
<b>Tips:</b>
- Moving the weight after 3–4 hours helps even whey separation.
- Longer pressing and heavier weight = thicker yogurt but less quantity.
- Shorter pressing = slightly lighter texture.
<h3>Step 8: Gather and Finalize Plain Yogurt</h3>
Once the yogurt reaches the ideal thickness, gather it in the cloth and squeeze out any remaining whey.
Transfer the thick, creamy plain yogurt into a glass container and store it in the fridge. After one day, the yogurt will firm up even more and become richer in texture.
<h3>Serving Suggestions</h3>
We can enjoy our plain yogurt plain, or add toppings like:
- Honey or maple syrup
- Fresh berries or sliced fruits
- Nuts or granola
Every batch feels fresh, personal, and perfect for sharing with family or friends. With just milk, plain yogurt, and patience, we’ve made a creamy, rich yogurt at home.
<h3>Enjoy Your Creation</h3>
Lykkers, making yogurt at home is such a rewarding experience. We get to control the thickness, creaminess, and flavor exactly how we like it. Each batch feels fresh, personal, and perfect for sharing with family or friends. It’s a simple, delicious treat that makes breakfast, snacks, or desserts feel extra special.
