Bring 2 kg (about 4.4 lb) of milk to a boil in a pot, then remove it from the heat. Before closing the lid, place the pot on a folded cloth and then a small blanket (a thick cover, fleece, etc.). Test the milk with your pinky finger — when it no longer burns your finger (once the milk has warmed to lukewarm), temper 2 tablespoons of yogurt with a small amount of the warm milk in a bowl.
Pour the tempered yogurt mixture into the pot of milk and stir to combine. Close the lid and wrap the pot completely with the blanket. After leaving it to set for 5–6 hours, transfer it to the refrigerator and let it rest there for 1 day. Enjoy!

Pro Tip

If the yogurt you are using as a starter is sour, add 2 sugar cubes to the boiled milk before culturing — this will result in a milder, slightly sweeter yogurt.

About This Recipe

The crown jewel of our table.

Yogurt is indispensable not only as a source of calcium, but also for its protein and beneficial bacteria. Yogurt cultured at home — ideally with fresh raw milk, or failing that, daily fresh milk — is a rich source of probiotics and an extremely beneficial food for gut health. When consumed regularly, it strengthens the immune system, maintains intestinal health, speeds up fat burning, and curbs sugar cravings. Thanks to the beneficial bacteria found in yogurt, consuming one bowl a day can also help balance blood pressure.

Balanced blood sugar is the first step toward healthy eating. The more stable our blood sugar, the less we crave junk food and sweets. And when you do crave something sweet, you can make wonderful fruit-based desserts with homemade yogurt — completely natural and healthy. So, here is our Homemade Yogurt recipe.