What is the best milk temperature for yogurt (what is the best temperature for making yogurt + more information)?

Making yogurt can be daunting, especially because it is so sensitive to temperature. So, what is the best milk temperature for yogurt? Read on to find out.

The best temperature for yogurt is between 108˚F/42˚C and 112˚F/44˚C. In this range, the culture is safe and can ferment the milk into yogurt. Making yogurt at home is one of my most fulfilling pursuits. Apart from adding my preferred flavors, I don’t have to worry about stabilizers and preservatives in commercial yogurts. After making it for a while, I discovered that the catch is getting the temperatures right. What milk temperature should you use to get the yogurt that you want? Read on to learn more as I shed some light on making yogurt.

What is the best temperature to add milk to your yogurt?

The best temperature for the milk is between 108˚F/42˚C and 112˚F/44˚C. This is after boiling to at least 180˚F or 82˚C, then allowing it to cool. Heating the milk makes the resultant yogurt richer and kills any bacteria present. Temperature beyond 130˚F/54˚C will kill the culture in the yogurt and deactivate them. If the temperature is too low, say about 98˚F/37˚C, the yogurt will not ferment. The milk will spoil because the culture will not convert lactose to lactic acid fast enough.

How long should you heat milk for yogurt?

You should heat the milk for about 10 or 20 minutes. The time will depend on the resultant yogurt that you want. For thinner yogurt, heat for 10 minutes, while for thicker yogurt, heat for 20 minutes. You could also boil it for longer for extra-thick yogurt.

Heating the milk kills any bacteria that could compete with the incoming culture and improves the texture and viscosity of the yogurt.

What happens if you put cold milk in yogurt?

Putting cold milk makes the yogurt inconsistent. Cold milk does not allow for denaturing of the milk protein. When the main protein lactoglobulin denatures, it becomes active in the yogurt and contributes to the thickness and consistency desired. It meshes with other proteins in the milk and produces firm yogurt.

Cold milk may also contain other bacteria and other organisms like mold or yeast that will compete with the culture. Therefore, the unwanted bacteria will also take part in fermenting the milk, which will produce inconsistent yogurt.

Final thoughts

Making yogurt is a skill that requires patience to grasp, so take your time. You can experiment with making different consistencies, from thin to thick yogurt, only if you don’t kill the culture.

FAQ Section

Does milk need to boil for yogurt?

No, it does not. You can make yogurt using milk at room temperature. However, experts recommend boiling it to at least 180˚F/82˚C. It is best to heat it to the boiling point to prevent the yogurt from lumping.

What temperature of milk kills yogurt culture?

Temperature beyond 130˚F/54˚C will kill yogurt culture.