Vermicular | Homemade Yogurt

Homemade Yogurt

Tailored for: Musui–Kamado
Cooking Flow
240–300 min
Cooking Steps

[WARM 122°F] 240–300 min


2 ⅛ cups (500 ml) whole milk, room temperature
⅕ cup (50 g) plain yogurt; label must say “live, active cultures”

Heat-resistant containers/bowls

  1. Sterilize bowls, containers and utensils with boiling water prior to cooking.

  2. In a medium bowl, combine milk and yogurt and stir well. Transfer the mixture to glass containers and place a lid on each one. You can also use plastic wrap to cover the containers.

  3. Place covered containers into the pot and add in 100 ml of water. Cover and ferment over [WARM 122°F] for 240–300 minutes depending on your desired consistency.

  4. Refrigerate to serve. Yogurt can be stored in the refrigerator for 2–3 days.

  • The longer the heating time, the milder the yogurt will taste.

  • The homemade yogurt cannot be used as a starter to make another yogurt.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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