Homemade full-fat cow milk yogurt Calories

It usually keeps for about a week when stored covered in a clean container in the refrigerator. Use a clean spoon each time, and discard it if you see mold or notice an unusual smell or color.

It may be runny because the milk was too hot or too cool when the starter was added, the starter was weak, or the yogurt did not stay warm long enough. Chill it fully before judging its final texture.

Yes, a fresh batch can be started with plain homemade yogurt that still contains live cultures. Use a clean spoonful, and refresh the starter periodically because repeated batches can weaken its ability to set the milk.

Yes, but freezing can make it separate or turn grainy when thawed. Stir it well after thawing and use it in sauces, smoothies, or baking rather than expecting the original smooth texture.

Yes, boiling is important if you are starting with raw milk because it reduces harmful microbes. Let the milk cool before adding the starter; milk that is too hot can kill the cultures needed for fermentation.

High heat inactivates most of the live cultures in homemade yogurt. For a dish where you want to retain them, stir the yogurt in after cooking, once the food is no longer very hot.

Yes, it can replace Greek yogurt in many recipes, but it is usually thinner. For dips or thick toppings, drain it through a clean cloth in the refrigerator until it reaches the consistency you want.

A layer of pale liquid is whey, a normal part of yogurt that can separate when the pot is moved, the yogurt is stirred, or it ferments for a long time. Pour it off or stir it back in.

Discard it if you see mold, pink or unusual discoloration, or detect a clearly unpleasant smell. A little sourness and a pool of whey are normal features of yogurt and do not by themselves mean it has spoiled.