1 quart milk (preferably whole or 2%)
1/4 cup plain yogurt (with active cultures at room temperature or applicable amount of commercial yogurt starter)
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1Attach KitchenAid® Heated Chef Bowl and wire whip to stand mixer. Set heat to 220°F. Once preheated, add milk to bowl. Heat milk to 185°F, verify milk temperature with a kitchen thermometer, and stir occasionally with wire whip on Stir speed. Hold milk at 185°F for at least 1-2 minutes.
2Reduce bowl heat to 110°F and allow milk to cool to 110°F, stirring occasionally with wire whip on Stir speed. Verify milk temperature with a kitchen thermometer. Add plain yogurt and blend on Stir speed until mixed, about 30 seconds.
3Remove wire whip. Cover milk and hold (culture) at 110 °F to 115 °F for 5 to 7 hours or longer. Longer culturing times will yield thicker, more tart yogurt.
4A yellowish liquid (whey) will form during culturing. It can be stirred back into the finished yogurt or strained through several layers of cheesecloth for a thicker texture.