Custard-Style Yogurt Recipe
We developed this yogurt recipe to make thick “custard-style” yogurt without the need for additives like gelatin or powdered dry milk.
Two key techniques for create thicker, creamier yogurt: hold the milk at 195 °F / 90 °C for ten minutes, and culture with our High-Low method. This method starts with a hot temperature to speed culturing and provide the most food-safe conditions, then switches to a low temperature to achieve a smooth, firm set.
Printable Multi-language Recipes
|4 C / 1 L
|2 quart / 2 L
|1 gal / 4 L
|2 gal / 8 L
|2.2 lbs /1 kg
|4.4 lbs / 2 kg
|8.8 lbs / 4 kg
|17.6 lbs / 8 kg
|2 T / 30 ml
|¼ C / 60 ml
|½ C / 120 ml
|1 C / 240 ml
|1 oz / 30 g
|2 oz / 60 g
|4 oz / 120 g
|8 oz / 240 g
*Either store-bought plain yogurt with live cultures or homemade yogurt reserved from a previous batch. Learn more about how to maintain a yogurt culture.
Equipment: Brød & Taylor Folding Proofer, or SAHARA Folding Dehydrator, thermometer, large spoon or whisk, glass mason jars or other heat-proof containers with a capacity of one quart / one liter or less. (To make yogurt in one large container instead of a group of mason jars, see our Greek yogurt recipe.) Everything that will touch the milk should be thoroughly clean and dry.
Note: When using the Folding Proofer to make yogurt, be certain there is no water in the water tray. The water tray is not needed for making yogurt. You can remove it from the Proofer, if you like, or leave it empty. But do not add water because it will affect temperature settings.
Heat Milk to 195 °F / 90 °C and Hold for 10 Minutes. Using either a microwave or the stovetop, heat milk to 195 °F / 90 °C. If using the stovetop, stir frequently to prevent scorching. Hold the temperature of the milk above 195 °F / 90 °C for ten minutes. Depending on batch size, it may be necessary to use low heat (stovetop) or a short burst in the microwave to keep the milk hot.
Tip: Whisking the milk to cover the surface with bubbles will prevent the milk from forming a skin during heating and cooling.
Cool Milk to 115 °F / 46 °C. Remove the milk from the heat and allow to cool to at least 115 °F / 46 °C. For faster cooling, place the container of milk in a pan or sink of cold tap water. While the milk is cooling, set up the Proofer. Select Proofer Mode, with the wire rack and no water tray, then set the temperature to 120 °F / 49 °C.
Add Yogurt to the Milk. Put the yogurt with live cultures into a small bowl. Gradually stir in enough of the warm milk to liquefy the mixture and mix until smooth. Then pour the liquefied culture back into the large container of milk and stir gently to distribute. Pour the milk into jars, cover by resting a lid on each jar, and place in the Proofer.
Tip: For proper heat circulation and the most accurate culturing temperature, arrange the jars so that they are not directly over the center of the Proofer.
Culture at 120 °F / 49 °C for an Hour, then Lower the Heat to 86 °F / 30 °C. Set a kitchen timer for one hour. After an hour reduce the temperature in the Proofer down to 86 °F / 30 °C. It’s important not to let the yogurt remain at 120 °F / 49 °C for more than an hour in order to avoid the whey separation and lumpy texture that come from culturing too hot.
Lowering the proofer temperature to 86 ºF allows the milk to cool to 100 ºF after about 3 hours. Either the Folding Proofer or the Sahara Dehydrator can be used to make yogurt using this method.
Check the Yogurt after Two Hours. Check the yogurt by gently tilting a jar to the side to see if the milk has set. If you have used a higher protein milk or a fast-acting culture, it may be ready in just 2 hours (one hour at 120 °F / 49 °C plus one at 86 °F / 30 °C). Most yogurts will take about 3-4 hours to set, or the yogurt can be cultured longer for more flavor and acidity. When the yogurt is ready, put it into the refrigerator and allow it to chill thoroughly. Be sure to reserve enough yogurt to start your next batch.
Alternative to using the proofer
Yogurt may be made in the SAHARA dehydrator. The benefit to using the dehydrator is the automated dual time/temperature control. This control provides the ability to program two different timers each with a different temperature, making the “High-Low” culturing method a breeze. Follow the instructions for the yogurt recipe you are using up until it is time to move the jars into the proofer. At this point, arrange the dehydrator shelves to accommodate the jars and place the jars inside the dehydrator. Using the dual time/temperature control, set the dehydrator to 120 °F / 49 °C for 1 hour, and 100°F / 38 °C for 3 hours.
Check the Yogurt after Two Hours. Check the yogurt by gently tilting a jar to the side to see if the milk has set. If you have used a higher protein milk or a fast-acting culture, it may be ready in just 3 hours (one hour at 120 °F / 49 °C plus two at 100°F / 38 °C). Most yogurts will take about 3-4 hours to set, or the yogurt can be cultured longer for more flavor and acidity. When the yogurt is ready, chill thoroughly. Be sure to reserve enough yogurt to start your next batch.
Strained Greek yogurt can be made from Classic, Custard-Style, Lactose-Free, Goat or Soy yogurt. Or, we also have a recipe that’s specialized for making the best Greek yogurt with the most convenient process, it’s here.
To strain Greek yogurt, line a colander or strainer with several layers of cheesecloth, a clean tea towel or a large paper coffee filter. Set the strainer over a bowl and spoon or pour in the yogurt. Cover and refrigerate. Allow to strain for 3-4 hours for thick Greek-style yogurt, or overnight for the thickest possible texture.
Spoon or pour yogurt into lined strainer, keeping the level of the yogurt below the rim. Cover and refrigerate.
After 4-12 hours, uncover, lift strainer from bowl and refrigerate whey for another use. Gently roll yogurt out of filter into clean bowl.
Greek Yogurt also makes a wonderful base for frozen desserts, it is featured in our Strawberry, Roasted Peach and Blueberry Frozen Yogurt Recipes.