Plain Yogurt

1. 1

   Attach KitchenAid(R) Heated Chef Bowl and wire whip to stand mixer. Set heat to 220u00b0F. Once preheated, add milk to bowl. Heat milk to 185u00b0F, verify milk temperature with a kitchen thermometer, and stir occasionally with wire whip on Stir speed. Hold milk at 185u00b0F for at least 1-2 minutes.

2. 2

   Reduce bowl heat to 110u00b0F and allow milk to cool to 110u00b0F, 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.

3. 3

   Remove wire whip. Cover milk and hold (culture) at 110 u00b0F to 115 u00b0F for 5 to 7 hours or longer. Longer culturing times will yield thicker, more tart yogurt.

4. 4

   A 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.