Martha Stewart has shared a remarkably simple recipe for homemade yogurt that she claims surpasses store-bought varieties in smoothness, creaminess, and richness. The method requires just two ingredients and minimal effort, making it an accessible upgrade for breakfast enthusiasts and home cooks alike.
The Core Benefit: Quality and Control
Stewart emphasizes that the key to exceptional yogurt is fresh dairy milk (2-percent is recommended) and a starter culture of plain, low-fat yogurt (3 tablespoons per cup of milk). This approach bypasses stabilizers, additives, and artificial flavors often found in commercial yogurts, allowing for a cleaner, more natural product. The beauty of this recipe is its flexibility: whole milk yields a richer texture, while non-fat milk produces a lighter version.
The Process: From Heat to Fermentation
The process involves heating the milk to 180°F (using an instant-read thermometer is crucial), then cooling it before whisking in the starter yogurt. This mixture is then transferred to a mason jar, wrapped in clean towels to maintain warmth, and left undisturbed for 4–5 hours to ferment. The final step is refrigeration to halt fermentation and chill the yogurt before serving.
Why This Matters: Beyond Breakfast
This recipe isn’t just about breakfast; homemade yogurt is a versatile ingredient. Stewart suggests using it in marinades, sauces, or smoothies, highlighting its potential beyond a simple morning meal.
Practical Considerations: Cost and Consistency
Making yogurt at home is significantly cheaper than buying premium brands, especially for frequent consumers. Once mastered, the process becomes repeatable, with a small amount of the previous batch saved to jumpstart the next. The result? A consistently superior product that rivals (or exceeds) anything available in stores.
Homemade yogurt offers not only better taste and texture but also complete control over ingredients and cost savings.
For a complete step-by-step guide, refer to Stewart’s full recipe.
