Imagine reaching into your fridge for creamy, tangy yogurt, knowing it’s just as fresh as the day you made it—even if that was weeks or even months ago. This isn’t a dream! While most homemade yogurts last about a week, with a few key techniques, you can extend their shelf life dramatically. This article reveals the secrets to creating a batch of homemade yogurt that remains deliciously fresh for an extended period, offering convenience and a consistent supply of this healthy staple.
Ingredients
To embark on your journey to long-lasting homemade yogurt, you’ll need just a few simple ingredients:
Whole Milk (preferably UHT or pasteurized at a higher temperature): The fat content in whole milk contributes to a richer, creamier yogurt. UHT (Ultra-High Temperature) milk or milk pasteurized at a higher temperature is preferred because the intense heat denatures more of the proteins, making them less likely to separate and contributing to a more stable yogurt.
