Homemade Yogurt — The Easy Way

What You’ll Need:

• 1/4 cup CT Ranch Raw Yogurt (as your starter)
• 4 cups whole milk (preferably raw or low-temp pasteurized if possible)
• A heavy pot, thermometer, and a warm spot to incubate or a yogurt maker
• A jar or container for storage

Step-by-Step Instructions

1. Heat the Milk
Pour the milk into a heavy-bottomed pot. Slowly heat it to about 180°F over medium heat. This step helps denature the proteins, which gives your yogurt a better texture.

2. Cool the Milk
Once it hits 180°F, remove it from the heat and let it cool down to 110°F. You can speed this up by placing the pot in a cool water bath in your sink.

3. Add Your Starter
In a small bowl, mix your 1/4 cup of CT Ranch Raw Yogurt with a little of the cooled milk to thin it out. Then stir it gently into the pot of milk.

4. Incubate
Pour the mixture into a clean jar or container. Keep it warm at about 100–110°F for 6 to 12 hours, depending on how tangy you like your yogurt.

• No yogurt maker? Wrap the jar in a towel and place it in your oven with the light on, or in a cooler with warm water.
• Using a yogurt maker? Simply follow the machine’s instructions—set it, forget it, and come back to creamy goodness.

5. Chill & Enjoy
Once the yogurt has set, move it to the fridge for a few hours. It will thicken as it cools. Then give it a stir and dig in!

Tips & Extras

• For thicker yogurt, strain it through cheesecloth for a few hours to make Greek-style.
• Add honey, fruit, or granola on top for a tasty breakfast or snack.
• Save a scoop of your homemade batch to use as a starter next time!