Homemade Yogurt Recipe

A bit of experimenting will garner the best results for your own version of this Homemade Yogurt Recipe.

By Jean Picard
July/August 2012
Homemade Yogurt Recipe
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A bit of experimenting will garner the best results for your own version of this Homemade Yogurt Recipe.
Fotolia/Corinna Gissemann
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Making homemade yogurt is not difficult, but it might take a bit of experimenting to discover the best store-bought yogurt to use as a starter and the best way of keeping the yogurt warm with the equipment you have. After a few batches, you will know how many hours to let it stand to get the result you prefer. You will develop your own method of yogurt making.

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Homemade Yogurt Recipe

1/2 gallon milk, nonfat, 1 percent, 2 percent or whole
3 tablespoons plain yogurt with live active cultures

Clip candy thermometer to rim of 3-quart non-reactive (such as stainless steel) saucepan. Over low heat, heat milk to 170 to 180°F; do not let milk come to a boil. Remove from heat and let stand, uncovered, until temperature goes down to 110 degrees Fahrenheit.

Stir a little warm milk into yogurt. Then stir milk-yogurt mixture into saucepan of milk. Pour mixture into two 1-quart jars. Put lids on loosely.

Fill two or three 1-quart jars with hot water. Place jars of yogurt and jars of hot water in picnic cooler; cover with heavy towel. The yogurt needs to be kept warm and undisturbed for 8 to 12 hours.

After 4 hours, refill water jars with hot water. After 4 more hours, check yogurt. If it has consistency and degree of tanginess you like, it is done. Otherwise, refill water jars with hot water and leave for another 4 hours.

Tighten lids and refrigerate for several hours before serving. Yields 2 quarts or 64 ounces.   

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