Homemade Yogurt-Srilanka

You don’t need any special gadget to make yogurt at home, just milk, a spoonful of store-bought yogurt to act as a starter, and a warm spot. This Sri Lankan method cleverly uses the oven with only the light on as a gentle, draft-free incubator.

The process is mostly about temperature. First, scald the milk to knock back competing bacteria and change its proteins so the yogurt sets thick. Then cool it to lukewarm before stirring in the starter, because heat that’s too high kills the live cultures you’re counting on.

A spoonful of plain yogurt with active cultures is the engine. Those bacteria multiply over 4 to 6 hours, slowly turning the milk tangy and thick.

The hardest part is patience. Don’t jostle or peek too often while it sets, since disturbing the pot can keep the yogurt from firming up properly.

Kitchen Tips

• Heat the milk to about 180 to 185°F (82 to 85°C), then cool it to 100 to 115°F (38 to 46°C) before adding the starter; too hot and you kill the cultures.
• Use a fresh plain yogurt with live active cultures as your starter for a reliable set.
• Keep the setting yogurt warm and undisturbed; the oven with the light on holds a perfect cozy temperature.
• Save a couple of spoonfuls of each batch to start your next one.

Variations

• Leave out the sugar and vanilla for plain, tangy yogurt to use in savory dishes.
• Strain it through cheesecloth for thick, Greek-style yogurt.
• Use whole milk instead of powdered for a richer, creamier result.