Homemade Yogurt Recipe

Is there a simple recipe for making real yogurt?

Mary from Minot


Homemade Yogurt Recipe

You can buy yogurt makers. My Mom made her own plain yogurt for years, she just used some from the last batch as her starter. (04/08/2008)


By michawnpita

Homemade Yogurt Recipe

You need to start with a brand of yogurt that you like. You need one tablespoon of PLAIN unflavored yogurt. The finished product will taste like the one you are starting with.

  • 1. Heat 1 quart of milk (skim, reduced fat, or whole milk -- your choice)
  • 2. Bring up to 115° and remove pan from stove.
  • 3. Stir in 1 Tablespoon of yogurt.
  • 4. Pour into container or bowl and cover.
  • 5. In warm weather you can set this in your oven (away from cool breezes and air conditioning) or in cold weather you can put it in your crock pot on "warm" overnight.
  • 6. Yogurt should be ready in 12 to 24 hours.
  • 7. Keep a tablespoon of this yogurt for your next batch.

If you add more than 1 tablespoon to the milk, it will thicken faster, but you don't really need to. Experiment.

Add fruit and sweetener if you like, or you can add a spoon full of fruit jam to 6 oz. for a sweet snack if you like it.

Some commercial yogurts are more tangy than others so pick the one you like the best before you make your own! (04/09/2008)

By Deborah W

Homemade Yogurt Recipe

The best yogurt widely sold in the US is Stonyfield, with excellent live cultures, if you don't want to or can't buy cultures. But Kefir (pronounced keh-fear, though some say Kiefer) needs no heating. I make mine using powdered skim milk, and it's ready in 24 hours at room temp. All you need are grains, very small culture clumps which are reused each time. Two Australian websites have full directions and a guide to people all over giving away their surplus grains for postage or a bit more. Like yogurt, Kefir is an acquired taste, but delicious. The stuff sold in stores is OK, but homemade is tastier. (04/14/2008)


By peseta

Homemade Yogurt Recipe

My husband has it down to a science. Our daughter gave us a styrofoam shipping carton. She works at a lab and they receive refrigerated supplies all the time. Any styrofoam cooler would work. We put in some more styrofoam to insulate it further, since it's pretty large. Jim warms the milk to skin temperature (think baby bottle) and gets out eight pint jars for his gallon of milk. He puts a couple of teaspoons of plain yogurt in each jar and adds the warmed milk and stirs it up. With lids on tight, they go into the cooler. He tucks clean rags in all around them and puts the top on the cooler. He puts a weight on it to close it tightly. In four to five hours we have eight pints of yogurt, and it is so good! Our first starter yogurt was from the grocery store, but now he uses some from the previous batch. (05/03/2008)

By coreenhart


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