Homemade Yogurt Without a Yogurt Maker or Oven

Steps

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1. 1
   Heat 1 L of whole milk in a saucepan over medium heat. Monitor carefully and remove from heat just as small bubbles are about to appear (around 100°C). If using fresh farm milk, heat to boiling point to sterilize.
   ▶ ≈0:20
2. 2
   Place 125g of plain yogurt and 80g of sugar (if using) in a bowl and mix well together.
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3. 3
   Allow the heated milk to cool to 40°C (approximately 30 minutes). The milk should be cool enough to hold your finger in for more than 15 seconds without being burned.
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4. 4
   Once the milk reaches the desired temperature, filter it through a sieve to remove the milk crusts that form during cooling.
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5. 5
   Add a small amount of the filtered milk to the yogurt and sugar mixture and blend well. Then pour in all the remaining milk and mix thoroughly.
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6. 6
   If adding fresh fruit, do so now. However, the fruit must be cooked and sweetened first, otherwise the yogurt will be too acidic and may develop harmful bacteria.
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7. 7
   Pour the mixture into sterilized 125ml glass jars. Bring the container close to the jars and pour gently to avoid foam or air bubbles. Close all the lids.
   ▶ ≈2:32
8. 8
   Place all the jars in a large, thick-bottomed pan and fill with hot tap water up to the level of the lids. Cover the pan with aluminum foil, put the lid on, and wrap everything in a warm blanket. Alternatively, place everything in a turned-off oven or in an airtight bag with hot water bottles.
   ▶ ≈3:18
9. 9
   Maintain a stable temperature of 45°C for 8 to 12 hours of fermentation (typically overnight). Temperature that is too high will kill the cultures and prevent setting; temperature that is too cold will extend fermentation time.
   ▶ ≈4:36
10. 10
    After 12 hours of fermentation, remove the yogurt jars from the water bath. The yogurt should be very firm. Refrigerate for at least 4 hours before consuming.
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11. 11
    Store yogurt in the refrigerator for just over a week. For the next batch, reserve one jar to use as a lactic culture, but no more than five times in succession, as the culture becomes ineffective after that.
    ▶ ≈5:00