Creating homemade yogurt without added sugar or with a specialized yogurt maker is easier than you think. With just two simple ingredients and some basic kitchen utensils, you can produce a creamy, healthy yogurt that serves as the perfect base for any number of delicious dressings or recipes.

This method relies on the natural fermentation and beneficial bacteria in plain yogurt to culture and thicken whole milk, resulting in a nutritious and versatile product.

Ingredients:

• 1 liter of whole milk
• 1 container of natural yogurt (not skimmed), at room temperature

Instructions:

-Heat the milk:

Pour the whole milk into a large saucepan. Heat over medium heat, stirring occasionally to prevent a skin from forming on the surface. Heat the milk until it starts to simmer, then remove it from the heat. The temperature should reach about 85°C (185°F), which is high enough to kill any unwanted bacteria.

-Cool the milk:
Let the milk cool to approximately 45°C (113°F). You can speed up this process by placing the pot in a cold water bath and stirring the milk occasionally.

-Add the initial yogurt:
Once the milk has cooled to the correct temperature, add the natural yogurt. This yogurt acts as a starter, introducing beneficial bacteria that will ferment the milk.

Mix the yogurt with a small amount of cooled milk in a separate bowl to ensure it is smooth and lump-free. Then, add this mixture back to the pot of milk, stirring gently to distribute the yogurt evenly.

-Incubate the yogurt:
Transfer the milk and yogurt mixture to a container or several smaller containers, if preferred. Cover containers with a lid or plastic wrap.

To keep the yogurt warm during the fermentation process, place it in a warm area of ​​your kitchen. You can also wrap the container in a towel or blanket for additional insulation, or place it in an oven with the light on (but heat off) to maintain a stable temperature.

-. Let the yogurt set:
Let the mixture sit undisturbed for about 6 to 12 hours. The longer it incubates, the thicker and tangier the yogurt will become.
Avoid stirring or pushing the yogurt during this time, as it needs stability to set properly.

-Refrigerate the yogurt:
After the incubation period, check the yogurt. If it has thickened to your liking, place the yogurt in the refrigerator to cool and stop the fermentation process. Refrigerate for at least 2 hours before consuming.

-Serve or store:
Once cool, your homemade yogurt will be ready to eat. Serve alone or with your favorite fruits, nuts or sweeteners. If you prefer a thicker yogurt, you can strain it through cheesecloth to remove excess whey.

Store the yogurt in the refrigerator. Homemade yogurt can usually be kept for up to a week.

Enjoy your homemade sugar-free yogurt as part of a healthy breakfast, as a base for smoothies, or as a versatile ingredient for cooking and baking. This simple, economical and satisfying process not only allows you to control the ingredients but also provides a fresh, high-quality product without the need for added sugars or preservatives.