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Homemade Yogurt
15 Prep Time
minutes
300 Cook Time
minutes
315 Total Time
minutes
8 Serving
size
Discover the art of making your own homemade yogurt from scratch with this easy, effective recipe. With just milk and a bit of yogurt with live active cultures, you can enjoy a fresh, creamy product full of health benefits. It’s ideal for breakfasts, desserts, or as a base for your favorite recipes. Give your kitchen a natural touch and be amazed by the results!
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Ingredients
- ½ gallon whole milk
- 3 ounces whole yogurt with live active cultures
Preparation
- Gather two large pots, two quart-size jars with lids, a thermometer, a whisk, and a small cooler.
- Place the jars, whisk, and lids in one pot and add a few inches of water.
- Cover and boil for about 10 minutes.
- Pour ½ gallon of milk into a stockpot and heat to 185–190°F.
- Fill the sink with ice water and set the stockpot of milk in the ice bath.
- Cool the milk to 120°F.
- Meanwhile, heat another pot of water to above 110°F.
- Pour this hot water into the cooler.
- Whisk 3 oz whole yogurt (with live active cultures) with about ½ cup of the warm (120°F) milk until smooth to temper it, then whisk this mixture back into the pot of milk to inoculate it.
- Pour the milk into the jars and cap them.
- Place the jars in the cooler filled with hot water.
- Incubate for 4–6 hours, until the liquid milk in the jars has set into yogurt (you can check by gently tipping the jars on their sides).
- Make sure the temperature stays close to 110°F, adding more hot water if needed.
- After incubating, transfer the jars to the refrigerator, where the yogurt will continue to firm up.
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