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Homemade Yogurt Recipes

Category Dairy
Homemade yogrut in a brown bowl.
Yogurt is a healthy snack that is good for your digestive system. Making yogurt at home is easy and it allows you to customize your flavors. This page contains homemade yogurt recipes.


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By 18 found this helpful
March 23, 2011

Making your own yogurt is amazingly easy, and it is very good. Taking it another step and making Greek yogurt or yummy cheese is just as easy.



OK, about the ingredients. If you want rich yogurt, use whole milk. If you want lower calorie and fat, use reduced fat. Greek yogurt will be better if you use whole milk, and sometimes it is made with 1 1/2 cups milk and 1/2 cup cream. The best yogurt I ever made, naturally sweet and so delicious, was made with un-homogenized milk bought at a health food store. It is outstanding and needs no sweetener.

Now the starter. You can buy yogurt cultures from most places that sell cheese making supplies. One on line source is I have never used purchased cultures. I make yogurt with my favorite store bought yogurt, or with yogurt I've made myself. It is vital that this be all-natural yogurt with live cultures and NO thickeners like gelatin. You can use store bought Greek yogurt if you like.


Pour the milk into a medium sized saucepan. Over medium high heat, bring it to 100 degrees F. If you don't have a cooking thermometer, this is about as warm as you make a baby's bottle. Temperature is important - if it is not warm enough, it won't work; if it is too hot, it will kill the cultures.

Once it is the right temperature, stir in the yogurt, combining thoroughly.

Now you have to keep the mixture warm for at least 8 hours. In hot summer weather, just put it somewhere where it won't be disturbed. Temperatures in the 80's will be good, in the 90's perfect. In cooler weather, try the top of your refrigerator or hot water heater, or inside an oven with a pilot light. I have heard that some people have success by wrapping the container in some kitchen towels and putting it on top of a heating pad on the lowest setting, with a few layers of towel between the pad and the bowl.


Put the warm milk and yogurt in a very clean container with a lid. Wrap it is a kitchen towel to keep as much warmth in as you can. Put it in your chosen spot. Leave it without disturbing at all (don't peek!) for at least 8 hours. After 8 hours, check and see how thick it is.

Now to make Greek yogurt or yo-cheese: they do make special strainers for doing this. I have two, and they work really well. Mine look just like the little baskets used as strainers in coffee makers. If you don't have any, use cheesecloth. You can try lining a colander with a few layers of it. Put your yogurt in this, put the colander in a bowl to catch the liquid, cover the yogurt, and let it drain until it is as thick as you want, 1/2 hour or more. You can also line a bowl with the cheesecloth, put the yogurt in, draw up the edges of the cheesecloth, tie it up like a money bag, and hang it over the bowl.

For Greek yogurt, check the thickness after 1/2 hour.

For yo-cheese, you will have to let it drain for several hours until the yogurt is very thick, like cream cheese. It will taste very similar to cream cheese, and can be used very effectively in place of cream cheese. Or try mixing in a little garlic and/or onion powder and some herbs. Oh so good! In the Middle East, when they have yo-cheese that is getting a bit old and dry, they roll it into small balls, like a large olive, then put it in some olive oil that has been flavored with garlic and herbs. This freshens it beautifully. Take the cheese balls out of the oil, drain well, and serve with crackers or veggies.

All yogurt and yo-cheese has to be refrigerated after it is done.

As a thrifty benefit, take all the whey you have drained off of your yogurt and use it to make bread. It makes a delicious, slightly sour loaf. Try toasting it and spreading it with yo-cheese!

Source: A life time of making yogurt.

By Copasetic 1 from North Royalton, OH

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September 1, 20040 found this helpful


  • 3 cups powdered milk
  • 4 cups water
  • 1 box (1/2 pint) heavy cream
  • 1 Tbsp. plain yogurt (this will act the starter)
  • food flavoring like vanilla extract, etc. (optional)
  • food coloring (optional)


Fill a clean one quart container (I use the large yogurt containers) with 2 cups water. Stir in the plain yogurt, then stir in the cream, then the powdered milk. Then add the rest of the water. Stir once more.

I then place the container in a large (popcorn) bowl lined with an old electric heating pad. I turn the heating pad to low. I cover the bowl with a kitchen towel. Let it sit there for about 12-14 hrs (depends how firm you like your yogurt). Then remove the container from the bowl and chill in the refrigerator for at least 2 hrs before serving.


To serve, stir yogurt to make sure it mixes well. Then you can add sugar, splenda, flavoring (lemon, strawberry, vanilla extract, etc.) and food coloring to make it look like store bought yogurt.

This is so rich and creamy I can only eat about a half a cup at a time. It is very, very good though. You can use this recipe of plain yogurt as a starter for the next batch so you never again have to buy store bought yogurt.

By Matinga

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By 0 found this helpful
October 17, 2008

I have always been intimidated to make yogurt. Not ANYMORE. For thick and creamy yogurt!



Pour milk into sauce pan as well as powdered milk. Heat milk to a slow boil to temperature 210F. Remve from element and let cool to 115f. Or until it is wrist warm a little more hot then a baby bottle. Add yogurt, stir, add to wide mouth thermos and cover. (you can find a wide mouth thermos and many second hand stores for only a few dollars.) Let sit for 6 hours. Do not shake just leave sit. mmmm. Then if you do not like the plain, add your favorite jam, or honey with vanilla.

It really is so easy.

Also if you do not have powdered milk then add 4 cups milk and 5 tablespons of yogurt. It will not come out as thick but still is a delish and simple yogurt.

Source: Recipezaar

By Denise from Bristol, Quebec

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By 1 found this helpful
August 13, 2008

Take a 1 qt. wide mouth mason jar. Put in 3/4 milk in your jar and shove it into the microwave and heat until just under boiling (however, if it boils a little bit then it's ok!). Sit it on your cabinet or stove top and let it cool to lukewarm (until you can put your finger in it and it doesn't burn).

Then take 1/2 cup of store bought PLAIN yogurt (it HAS to say "with live culture" on the side) and put it in your cooled milk. Stir it good to make sure that the yogurt is mixed in the milk good. Then sit it in your oven. For an electric oven, you will use the light in the oven to keep it warm. For a gas oven you will use the pilot light to keep it warm. Leave it there for 6 or 8 hours. Any more time than that will NOT make it get more thick, just more tart flavored. After the time is up then put it in the refrigerator to get cold. When it's cold, take it out of the fridge and put 3/4th a jar in a blender.

To make a smoothie, you just put in about a handful of fruit (I use strawberries) whether it's fruit cocktail or fresh, 1/3 cup sugar or to your taste, Blend really good. and pour in a glass and drink. If you don't want fruit, you can make a vanilla by just adding 1-2 tsp of vanilla to your yogurt. Eat 2- 6 oz cupfuls a day and you'll also get your energy back if you've lost it! People who have never liked yogurt will like this.

BEWARE! IF you share with a friend, they may hog all of it from you! It is also VERY cheap and don't have all the junk and preservatives in it like store bought. IF you are a diabetic, you can switch out the sugar for Stevia, Equal or other sweetener that you use.

Source: This is from my research on different methods of how to make yogurt and what to mix with it. Thanks

By Beverly from Havana, Arkansas

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January 28, 20050 found this helpful

Recipes in both Metric and U.S. measurements . . .

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By 1 found this helpful
February 4, 2009

I made a batch of yogurt and took a container to my sort-of shut in neighbor, she CAN get out but rarely does. She called in a couple of days and asked if she could pay me for some more yogurt. I made a batch and took it all over to her. She came to my house (first time I had ever seen her outside!) and was all smiles.

She's a very prim and proper lady and had a hard time telling me this but felt she should so that it may help other people. She said the reason she hardly ever got out was that she had such terrible flatulence she couldn't be around anybody. She stopped going to church and dropped out of her ladies club and just stayed at home alone UNTIL she ate my yogurt! All I can figure is that something in the active culture in the starter container of yogurt I purchased helped with the problem. Whatever helped was greatly appreciated by this very kind and gentle lady who had suffered for years.

I'm going to order a Salton yogurt maker for her, buy the starter, and give her my recipes so she won't need to depend on me. I don't know why it worked but am just grateful I could have a part in helping. How about that!

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By 0 found this helpful
January 26, 2005

This is probably obvious and common knowledge to everybody but I just discovered this. You can make your own flavored yogurts by buying the largest cheapest container of plain yogurt and adding fruit preserve to it. It really cuts down on the cost (and sugar if you choose).

I add about 1 tbsp of strawberry preserve (or any other flavors you want) to 1 cup of plain yogurt. I use Smuckers low sugar preserves to cut down on sugar even more. My husband likes it sweeter so we add one packet of sugar (or splenda if you choose) to his.

Try this and you'll never buy pre-mix expensive yogurt again! :)

I would strongly suggest that you not get grape preserves. Grape preserve, we have found, does not mix well with yogurt or oatmeal. Strawberry seems to be wonderful. I will try peach and apricot next!

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September 20, 20103 found this helpful

Warm milk till it is comfortable temperature (45-50 degrees C or 100 degrees F). Dissolve 1 teaspoon leftover yogurt as starter in 500 ml. (2 cups) milk. Leave in warm place overnight. In the morning, it will be ready. Store in the refrigerator. For thick yogurt, add a teaspoon of milk powder.

By paramjeet from Mohali

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February 18, 2013

When I get near the bottom of my container of plain regular or Greek yogurt, I add milk, stir, place covered in hot water, and let the milk develop for a few hours into a new container of yogurt. Chill. This is not a science with me, but there are optimal temperatures, if you look online. I'm not picky about the consistency and quality of the yogurt, so you can experiment to suit yourself.

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December 5, 20110 found this helpful

This is a guide about making yogurt without milk. For lactose intolerant people, finding a dairy-free yogurt alternative can be helpful. While it possible to make dairy free yogurt, the process is a little different.

Making Yogurt Without Milk

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November 1, 20110 found this helpful

This page contains Greek yogurt recipes. Greek style yogurt has recently become very popular. Greek yogurt is traditionally made from sheep's milk, but cow's milk can be used. Because it is strained, it is a thicker, creamier yogurt than you may be used to. Making your own can possibly save you money, but will surely guarantee the quality of the ingredients used.

Mug of slighty lumpy Greek yogurt.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

March 11, 20131 found this helpful

I have just started making my own yogurt and have been looking at different recipes and was wondering why you put in powdered milk? Does it make it creamier or set better or something else? Thanks.

By Kerry

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March 12, 20130 found this helpful

The powdered milk does help it thicken and set better. I use Fage Greek as a starter for mine and warm my milk in the microwave before putting it in my yogurt maker. Cindy

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March 13, 20130 found this helpful

Hi Kerry - I've never heard of adding powdered milk to home-made yogurt. I haven't made some for a while now, but it was so very simple. If I didn't have any yogurt on hand, I would start with heating milk (I always used 2%) and adding the contents of one or two acidophilus capsules. Stir well, cover (with plastic wrap or such) and put in oven with pilot lite on, leave overnight.

In the morning, it was solidified and delicious! If I saved some of the yogurt from the last batch, just stir that into the warmed milk -let set same as before. I used to do like a half-gallon at a time in a big glass mixing bowl.

With electric ovens, I think you could do as with yeast doughs--that is, pre-heat the oven a bit then turn off and put yogurt mix into oven. Do not open door before morning. In most cases, should be enough warmth to do the job. I've heard some people using heating pads - haven't tried that at all m'self.

I did try those commercial yogurt makers, the ones with 4 or 5 small cups. I preferred the big batch for my own use--it was less time-consuming, less costly, and I had more on hand for various uses at any one time.

Don't know what recipe(s) you're using--but you know that after you've got the basic yogurt you can add any fruits and/or sweeteners you want. So much cooking can be done with yogurt as well.

Hope this helps - I know I've gone way beyond the why-add-powdered-milk question! One of my problems with powdered milk for anything I used to use it for is that now-a-days it's more expensive than regular liquid milk! Good luck with your own homemade yogurt.

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September 19, 20110 found this helpful

Twice now I have made flavoured yoghurt and it has gone like slimy and one plain didn't set after leaving it all night. Please help.

By Eileen from Qld, Miles

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September 19, 20110 found this helpful

The only thing I can think of is that you added the flavor when you added the starter culture and before setting it out to thicken. That would interfere with the fermenting process of making the yogurt. You have to add the flavors after the yogurt is made, and then refrigerate.

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September 19, 20110 found this helpful

The only thing I can think of is that you added the flavor when you added the starter culture and before setting it out to thicken. That would interfere with the fermenting process of making the yogurt. You have to add the flavors after the yogurt is made, and then refrigerate.

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September 19, 20110 found this helpful

The only thing I can think of is that you added the flavor when you added the starter culture and before setting it out to thicken. That would interfere with the fermenting process of making the yogurt. You have to add the flavors after the yogurt is made, and then refrigerate.

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September 20, 20110 found this helpful

I make yogurt with my goats milk and to set it up I have to add unflavored gelatin to it. Because you are adding more fluid and possible acid from the flavoring then you will need to add gelatin to it. I have even used unsweetened flavored gelatin to add flavor.

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September 20, 20110 found this helpful

Add about a half cup of dry milk powder when you're warming it. That works every time. I always do it and it never fails.

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September 21, 20110 found this helpful

You need to be careful that your milk is not TOO hot or too cool when you add your starter. This has a effect on how your yogurt will set up. The longer you leave it in the yogurt maker the more tart it will be come. I usually take my jars of yogurt out of the machine after 10 hours. Jeannette W. Palm Beach, FL

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May 8, 2009

Would anyone have a recipe for homemade yogurt made with skim milk powder, Knox plain gelatin, and water? It is then left overnight in an oven that has been preheated to 200 and then turned off.

I used to make it, but lost the recipe so I don't know what quantities I need.

By Katie from Sault Ste Marie, Ontario, Canada

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May 8, 20090 found this helpful

http://www.reci  p;Searcht=Search

To make my homemade yogurt I purchased a yogurt maker from

The first time I made the yogurt it didn't solidify properly and was very runny. But the second time that I made it while mixing it on the stove I added 2 tablespoons of corn starch and it came out perfect.

I make mine from powdered milk.

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May 9, 20090 found this helpful

I have made yogurt many times, for many years. It takes 1tablespoon of yogurt, per 1 cup of milk. I would make the powdered milk like the directions say, then use a cup of it per tbsp of yogurt. I use to use gelatin, but I don't anymore. The gelatin boxes have how much to use per cup of liquid & use it like that. I have never put it in the oven.

What I do is, mix & put it in a warm place on my stove, it's gas & has pilot lights. This gives it the warmth it needs... Years ago, I had a small counter between my built in oven & my fridg. I would mix it, cover lightly with plastic wrap & put it closest to the fridg. The warm air coming from the fridg would do it.

It takes about 24hours for my yogurt, I use cream & milk. It is a misconception, that fat makes you fat. It's the carbs that do it & by consuming less fat, it just goes into your blood stream faster, which yor brain & body can't handle, then your pancreas just secretes more insulin & stores that excess glucose as fat. Fat also is the building blocks of all the hormones in your body. So use regular milk & cream, with stevia & xylitol. It will last longer in your body & satisfy better. Fat is the element that your body recognizes & tells it you are satisfied & don't need to eat more & more often.

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May 9, 20090 found this helpful

Greetings to my neighbor to the north! Here's a recipe I've had in my collection for ages but have never used. Maybe it's the one you need?

Plain Yogurt With Gelatin

1 envelope unflavored gelatin

2 tablespoons cold water

1 quart 2% or skim milk

3 tablespoons plain yogurt, room temperature

1/3 cup dry milk powder

In a small cup soften gelatin in cold water about 5 minutes.

Pour one cup milk in a bowl. Add dry milk and stir till dissolved. Rinse a 2-quart saucepan with water. Pour in remaining 3 cups milk, dissolved dry milk and gelatin.

Heat milk gently to 190 degrees F (90-99 degrees C). Remove protein film.

In a small bowl, stir yogurt until creamy. Mix about 1/3 cup milk into yogurt, then add the rest.

Incubate 3-4 hours at 110 degrees. Chill before serving. Makes about 1 quart.

To make flavored yogurt, refrigerate 15 minutes, then fold in fruit flavorings.

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May 16, 20090 found this helpful

I tried one of these recipes for homemade yogurt with powdered milk. I love it! Never again will I buy store bought yogurt. There is just no comparison in taste. Homemade is so much better, smoother tasting.

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May 18, 20090 found this helpful

Thanks to all who posted their recipes. I had not heard of some of them but I appreciate the time you took to answer. God Bless you all. Katie Genereux Sault Ste Marie Ontario Canada

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May 10, 20030 found this helpful

I have a yogurt maker but have lost the recipe. Does anyone have the plain yogurt recipe they will share with me?

Thank you,

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May 14, 20030 found this helpful

Homemade Basic Yogurt (Yoghurt)


1 quart whole milk

1/3 cup instant nonfat dry mlk (optional. It produces a thicker texure and increases the protein content by 2 grams per cup.)

1 rounded tablespoon plain yogurt or recommended quantity of powdered culture


Combine and incubate per machine instructions.

See also Homemade Flavored Yogurt instructions and Making Yogurt Without a Yogurt Maker.


5 Minute Frozen Peach Yogurt


1 bag (20 ounces) frozen unsweetened peach slices

1 container (8 ounces) plain lowfat yogurt

1 cup confectioners' sugar

1 tablespoon fresh lemon juice

1/8 teaspoon almond extract


Let frozen peaches stand at room temperature 10 minutes. In food processor with knife blade attached, process peaches until fruit resembles finely shaved ice, occasionally scraping down side with rubber spatula.

With processor running, add yogurt, confectioners' sugar, lemon juice, and almond extract; process until mixture is smooth and creamy, occasionally scraping down side. Serve immediately.

Try it with strawberries, blueberries, or your favorite combination of flavorful frozen fruits.

Yield: 4 cups or 8 servings


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May 15, 20030 found this helpful


Homemade Yogurt

It takes a little store-bought yogurt to make a lot more--and once the production line is moving, you need never buy bland yogurt again. This recipe comes from the Middle East, where plain yogurt is a common ingredient in everyday cooking. Once you get used to making your own, you'll find that it can be a handy substitute for sour cream, heavy cream, and cream cheese.

2 quarts whole milk

1 cup plain yogurt

1 cup half and half

Bring milk to a boil in a very clean pot (dirty or greasy utensils won't produce the desired results). Remove from heat and pour into a glass jar or pottery container; let stand until cool.

Dilute yogurt in 1 cup cool milk and the half and half. Gradually add this mixture to the remaining milk, stirring slowly and gently. Place container in a protected spot (it must not be moved or touched). Cover with a lid. Cover container with a large towel or blanket and allow it to sit at least overnight.

To obtain a thick yogurt, place 3 to 4 layers of paper towels over the top for a few hours to absorb the excess liquid. Store yogurt in the refrigerator.

Makes about 9 cups.

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By guest (Guest Post)
September 10, 20050 found this helpful

I bought a used yogourt maker in great condition...but no instruction booklet. It`s a Braun yogourt maker so I contacted the company and they sent one. Here is the recipe: 1 litre milk (2% or homo gives best results)

1 jar (175ml) plain unflavoured yogourt (with no additives)

1/4 cup skim milk powder

Mix milk & skim milk powder Heat just to boiling point but do not boil(about 180 degrees(will look foamy on top with many small bubbles.Remove from heat immediately .Skim any film.Cool to lukewarm (about 110 degrees) Add yogourt to mixture. Blend well to evenly distribute the yogourt. Pour mixture into jars and place jars in yogourt maker without lids.Place cover on the yogourt maker and plug in. Incubate yogourt for 10 - 12 hours.Cool, cover & refrigerate.

The longer the incubation period;the firmer the yogourt and the more tart it becomes in taste.

I hope this helps you. If not, try to locate the maker of your yogourt maker and ask for a book for your model. Good luck

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By guest (Guest Post)
December 4, 20060 found this helpful

hi, i have such recipe

1 qt milk

4 TB commercial plain yogurt

Sugar or honey, to sweeten

1 pt raspberries for serving

There are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer. Sterilize all equipment in boiling water before using. Bring milk to a boil, then cool to 100 degrees F. In a small bowl blend yogurt with 1/4 cup of warm milk. Whisk it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours. Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling. Cover and refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and serve with raspberries.

Yogurt will keep for 4 to 5 days, covered and refrigerated.

Yield: About 1 quar

This recipe is from http://actual-r  made_yogurt.html

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By guest (Guest Post)
July 26, 20080 found this helpful

Check out this link.

http://www.allf  ade-yogurt.shtml

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By 0 found this helpful
June 1, 2016

I am using this recipe: yogurt and milk in a yogurt maker without using sachet, is this safe for children aged around 5 to eat?

Answer Was this helpful? Yes
June 1, 20160 found this helpful

My mom used to make yogurt for us in a yogurt maker. It was started from other yogurt made earlier. We didn't get sick from it.

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By 0 found this helpful
February 24, 2015

Can I make yogurt made with milk on top of 1/4 cup leftover yogurt?

By Cecil from Wellford, SC

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February 25, 20150 found this helpful

Yogurt is very easy to make at home and there are many online resources for ideas. This article from "" will help:

http://www.thek  he-kitchn-125070

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

September 20, 20100 found this helpful

Make your own yogurt by boiling 1/2 gallon of milk and let it sit in a cool place until lukewarm. Add 1 Tbsp. plain yogurt you might have in the fridge. Let sit on the stove top overnight. It will be done the next day. Make sure to have a clean dish towel covering the yogurt, to prevent insects from landing in it. The longer the yogurt sits, the more tangy it will become.

By fossil1955 from Cortez, CO

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August 18, 20100 found this helpful

It is not hard to make your own yogurt. The most critical tool you need that you may not have would be either an instant read or a candy thermometer. The instant read is more versatile and available on the internet for about $10; the candy thermometer would be less expensive but more fragile.

I first made yogurt about thirty-five years using a kit that consisted of a circular cardboard container (think oatmeal box) lined with reflective foil, a candy thermometer and a thick, round foam cap. I had to supply my own one quart mason jar.

Heat about 3/4 quart milk to 180 degrees F. You can use high heat but you must keep a close eye on the pot. Glass is preferable but a metal pot will heat more quickly.

When the milk has reached 180 degrees F, remove it from the heat and allow it to cool to 130 degrees F. Then stir in 6-8 ounces of plain yogurt, blending it to uniformity as much as possible.

At this point the mixture needs to be put in a temperature controlled environment overnight. A sufficiently large, wide mouth Thermos bottle will do nicely. If there is none, pour the mixture into a clean tempered glass quart jar, cover with the lid and wrap it in aluminum foil. Then put it in your microwave overnight. In either case, the yogurt is ready in the morning.

You can use whole, 2% or 1% milk. My experience is that using 2% requires me to add about 4 ounces of evaporated milk; otherwise, there will be excess whey in the final product. You could instead add dried milk. If you do add evaporated or dried milk, you can do so while the milk is cooling; it would likely speed up the cooling cycle.

Another thing I have noticed is that the resulting product will be more firm if the fresh product is placed in a clean, permanent coffee filter and allowed to drain. It can be done at room temperature.

When the product reaches the consistency desired, place it in a clean container and store it in your refrigerator. You can use a small portion of the product you have made as a starter for you next batch.

Costco offers milk at about $2.25/gallon which will give you yogurt at about $.75/quart.


By Tracy from Kansas City

Editor's Note: Be sure to use yogurt that is labeled "Contains Active Cultures" in this recipe


Make Yogurt at Home

Mom used to make yogurt for us when we were kids back in the 70's. She had a little yogurt machine. She probably still has it. I wonder though if you want to make vanilla or say a fruit yogurt when would you add it to the mix after it has cured over night? (06/27/2009)

By caraing

Make Yogurt at Home

You can make yogurt with your crock-pot, too.

I line my colander with cloth, dump in the yogurt and strain out the whey, which makes it thicker. I strain for one day for "sour cream" and four days for "cream cheese". (07/13/2009)

By emilykate84

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June 1, 20100 found this helpful

Does anyone have a recipe for making yogurt in a crock-pot?

Chris from Muskegon, MI


Making Yogurt in a Crockpot

Hi, I don't know about making yogurt in a crock-pot, but I can tell you how to make yogurt. My husband is Turkish and this is the way they make it.

He usually makes this at night. You need about 4 litres of milk which he puts in a large pot until it boils - then removes from the heat. He takes a glass - puts about 4-5 tablespoons yogurt in it (store bought - greek yogurt we call it here), then he adds about the same amount of water and mixes it really well. By this time the milk has made a skin - in the center he makes a small hole with the back of the spoon, put the yogurt - water mixture in there and stir it slightly with the back of the spoon. (Why he does this, I don't know but it seems to work, lol.) Then he covers the pot with its lid, and carefully wraps the pot in two or three bath towels. Leaves it the whole night on the kitchen counter and tomorrow morning, there's your yogurt.

Just a note: This type of yogurt is not as smooth as store bought yogurt. (09/27/2006)

By Sonja

Making Yogurt in a Crockpot

Yogurt In A Crock-pot:

1 quart milk (2%), homogenized
4 teaspoon yogurt, plain
4 teaspoon sugar, optional

Heat the milk in a saucepan until lukewarm; if the milk is too hot at this point, it will destroy the culture and the mix will set. Put the yogurt in the crock-pot and stir in the sugar and milk thoroughly. Cover with a clean dish towel (do *not* cover pot). Heat on low 1 hr. then turn off the pot and leave undisturbed for 2 hours. The yogurt should now be just set. Lift the pot from base, cool, then refrigerate.

Flavorings should be added after yogurt has set. Flavorings such as powdered coffee (2-3 t.), powdered milk drink flavorings (2-3 t.), cocoa, chopped fruit, honey, vanilla extract (1 t.), and various types of extract can be used (try 1 t. to 1 qt. of yogurt).

**This can only be made in a crock-pot that can be removed from base. Yogurt doesn't like to be disturbed when setting. Try draining 1 pt. of the set yogurt overnight in cheesecloth. You end up with "Syrian cream cheese." You use it (cold) the way you use regular cream cheese. (10/19/2006)

By Vicki Bradley

Making Yogurt in a Crockpot

If your crock-pot has a "warm" setting in addition to "low," this is easy. Partially fill crock-pot with water just enough to reach below the top of 8 oz jelly jars and put it on warm setting. Follow any yogurt recipe, filling 4-6 jars with the yogurt mixture. Place them in the warm water in the crock-pot and let them go for the allotted # of hours.

A thermometer is a good idea to make sure the water is not over 110 degrees. (03/17/2008)

By MaryBeth

Making Yogurt in a Crockpot

There's a good slow cooker yogurt recipe here:

By Susan

Making Yogurt in a Crockpot

I use my crock-pot to heat up the milk, then when it is 180-190, I turn it off and take out the removable ceramic part, and let it cool to about 100. Then once that is reached, I mix in the yogurt. Then I fill two old water bottles with HOT tap water and put them and the inner crock-pot part into a cooler with a clean towel to wrap them all up and keep them warm. Then I go to bed. When I wake up, I have fresh yogurt.

You can then turn this into "Greek" yogurt by dumping the whole thing into a strainer lined with cloth. (I use an old piece of a silk shirt. Some use muslin, but it is really sticky and you lose yogurt in all the thick muslin that way.) Let that sit in the sink for about 1/2 hour. Put the strainer into a big mixing bowl with enough room for the whey (liquid) to drain and let it sit in the fridge for 2 hours or longer. The longer, the thinner it gets. I love this stuff. Just remember to save some at the end for your next batch. (12/18/2008)

By Scott

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May 8, 20090 found this helpful

I would like to know how to make my own yogurt.

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August 15, 20080 found this helpful
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April 7, 20080 found this helpful
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January 30, 20070 found this helpful
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January 30, 20070 found this helpful
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