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Homemade yogurt with milk and sour cream

Homemade yogurt made with milk and sour cream: boil, cool to 30°C (86°F), then let ferment in a warm place for 24 hours. Makes 4 jars.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
5 min
Cook time
10 min
Servings
4 jars
Difficulty
Medium
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Homemade yogurt with milk and sour cream uses just two ingredients, without the stabilizers and other additives often found in store-bought yogurt. Bring the milk to a boil, let it cool to about 30°C (86°F), then thoroughly stir in two tablespoons of sour cream. Cover the pot with a kitchen towel and leave it in a warm place for 24 hours, until the milk thickens. The finished yogurt has a mild flavor and can be served with chopped fruit or other sweet additions.

Ingredients

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Instructions

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  1. Pour the milk into a pot and bring to a boil. Remove from the heat and let cool to about 30°C (86°F). Add the sour cream and stir thoroughly.

  2. Cover the pot with a kitchen towel and leave in a warm place for 24 hours. Tip: Add pureed or finely chopped fruit or other sweet additions to taste.

Tip: Once the yogurt thickens, refrigerate it; it will firm up further and stop fermenting in the cold. Save a tablespoon or two of the finished yogurt to replace the sour cream in your next batch.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
54 kcal
Protein
3.3 g
Carbohydrates
4.8 g
of which sugars
5.0 g
Fat
2.4 g
of which saturates
1.6 g
Fiber
0.0 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Domáci jogurt z mlieka a kyslej smotany

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