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French Style Whole Milk Yogurt (No Yogurt Maker Required)

French-style yogurt is a creamy and light dessert-like yogurt with a mild tang, and is cultured in the serving container - usually individual glass jars. This method of yogurt creates a deliciously smooth and creamy treat! 
Course Dessert, Side Dish, Snack
Cuisine French
Keyword French Yogurt, Yogurt

Equipment

  • 1 pressure cooker with yogurt setting OR 1 large pot
  • Multiple small jars with lids, enough to store 1 gallon of milk (number of jars depends on preferred serving size)
  • 1 thermometer
  • 1 fork
  • 1 spoon
  • 1 whisk

Ingredients

  • 1 gallon whole milk (preferably pasture raised, low-heat pasteurized and non-homogenized)
  • 1/2 cup store-bought plain yogurt (or recommended amount using a starter culture packet)

Instructions

1. Heat and Cool the Milk

    If using pressure cooker:

    • Add milk to pressure cooker pot and follow instructions to heat milk on the yogurt setting. Place a plate on top (don't use the pressure cooker lid as yogurt will absorb flavors from the silicone ring).
    • Once the pressure cooker has signaled that the milk is heated, remove the plate from the top and place the inner pot into the refrigerator, allowing the milk to cool. Cool milk until it has reached between 100-110 degrees Fahrenheit with a thermometer.

    If using stovetop:

    • Add milk to large pot and turn heat to medium-low.
    • Slowly heat milk until it has reached between180-190 degrees Fahrenheit with a thermometer.
    • Move pot to the refrigerator to cool until it has reached between 100-110 degrees Fahrenheit with a thermometer.

    2. Add the starter culture

    • With a fork, gently remove the milk skin from the top of the warm milk. This is the top layer of film that has formed on the milk. If you don't remove it you will have clumps in your yogurt.
    • Add yogurt starter culture and thoroughly combine with milk with a whisk.

    3. Transfer to Individual Jars

    • Prepare clean glass jars of your preferred size, ensuring they have lids that match them. I like to have a variety of sizes on hand in for different portion sizes.
    • Pour cultured warm milk into jars, ensuring there is ample space at the top so that the yogurt will not touch the jar lid.
    • Cover Jars with lids.

    4. Culture

    • Place jars in the oven, and turn the oven light on. If using small jars it is helpful to place them on a tray of some sort.
    • Culture for 8 hours, or until yogurt has set.
    • After cultured, store jars in the refrigerator to cool before serving.
    • Enjoy!

    Notes

    If the yogurt has not set by 8 hours ( is still runny), it most likely just needs to culture for longer.
    Yogurt can be very finicky, if the temperature is too cold when you add the culture, or if you overheat or underheat the milk, it can have an impact on end the taste and texture.