No-Fuss Hostel Yogurt: Just Milk and Time

1.In a clean pot, pour the whole milk and heat it over medium heat until it reaches a gentle simmer, stirring occasionally to prevent scorching.

2.Once the milk is simmering, remove it from the heat and let it cool down to about 110°F (43°C). You can check the temperature with a kitchen thermometer or by dipping your finger in; it should feel warm but not hot.

3.In a small bowl, mix the 2 tablespoons of plain yogurt with a few tablespoons of the warm milk to create a smooth mixture. This helps to temper the yogurt and makes it easier to incorporate.

4.Pour the yogurt mixture back into the pot with the rest of the warm milk and stir gently to combine.

5.Cover the pot with a lid or a clean kitchen towel to keep the heat in. Place the pot in a warm spot in your hostel, such as near a radiator or in an insulated cooler, to maintain a stable temperature.

6.Let the yogurt sit undisturbed for 6 to 12 hours, depending on how tangy you like it. The longer it sits, the thicker and tangier it will become.

7.After the desired fermentation time, check the yogurt. It should be thickened and have a slightly tangy flavor. If it’s not thick enough, you can let it sit for a few more hours.

8.Once ready, transfer the yogurt to clean containers and refrigerate. It will continue to thicken as it cools. Enjoy your homemade yogurt plain or with your favorite toppings!