Homemade Yogurt

Tags: Breakfast, Deals
  • Servings: 2 quarts

    Ingredients Print Recipe

  • 1/2 Gal Milk
  • (whole, 2%, or skim) room temperature
  • 3 Tbsp Plain yogurt with live active cultures


Measure out 2 tablespoons of milk and reserve. Pour the remaining milk into a 4 quart saucepan and heat over medium heat, stirring often, until the temperature is 185 degrees. Take the pan off the heat and allow the milk to cool down to 115 degrees to 120 degrees. Stir occasionally. While the milk is cooling, preheat your oven to 150 degrees. Stir the reserved 2 tablespoons of milk into the yogurt until smooth. Stir it into the milk after it has properly cooled, making sure that it is thoroughly incorporated. Ladle the mixture into sterilized quart or pint jars. Secure the lids. Place the jars on a baking sheet, and cover with a towel, to help insulate and keep warm.

Turn the oven off, and turn the oven light on. Place the covered jars into the oven and leave in there 7- 8 hours or overnight. The oven light will keep them warm enough to process. During this time the yogurt will thicken. Take out of the oven and chill in refrigerator. It will continue to thicken. If you would like a thick Greek-style yogurt, line a fine mesh colander with 4 layers of dampened cheesecloth. Place the colander over a bowl. Pour in the chilled yogurt, return to the refrigerator, and let drain for several hours. Discard the whey.

Sweeten the yogurt if desired with honey or agave syrup. If desired, add about 2 tablespoons pure vanilla extract. Eat and enjoy!

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