Posted by Sara on Dec - 7 - 2013 under Breakfast / Brunch

6 cups milk: I used whole organic milk, you can experiment with other types. I have heard of other people using 2% or 1%, or even soy milk.

1/3 cup of your favorite store bought plain yogurt. I used Trader Joe's European style whole milk plain yogurt.
Cooking time: 12 hours + 30 Serving: 6 people

Last night I decided to finally do an experiment with yogurt – to make my own. I’ve had this in the back of my mind for years! I was always turned off by the idea that it takes forever or it’s not an easy process. But I was very surprised by the simplicity of yogurt making!!! The prep time is really about 20 minutes, with not much hard work involved. Better yet, you know what is going into this beloved and healthy treat, no additives, no corn syrup, no preservatives, and the health benefits are undisputed. So take a little time, and try to contain your excitement! I couldn’t MAKE myself sleep in this Saturday because I was so curious to see how it turned out! Did I mention that this cuts the cost of yogurt in half? It cost me about $2.00 to make this.


Candy thermometer (optional)
Glass jar(s) with lid, enough to hold 1 1/2 quarts
Kitchen towel
Heating Pad (optional)
Boiling water
Stockpot (optional)


Measure out your 1/3 cup of store bought yogurt and let it “warm up” at room temperature during the rest of the preparation. Put your glass jar(s) on a towel and fill with boiling water, let it sit for 10 minutes or so to sterilize. Alternately, if you just pulled the jar out of the dishwasher, it should be sufficiently sterile. You can also use the jam jar sterilizing method, which involves boiling the whole jar(s) for 5 minutes in a stock pot. Let the jar cool and air dry. Heat the milk, stirring with a whisk so it doesn’t scald on the bottom on medium heat until it reaches 180 degrees F. I didn’t use a candy thermometer, so I let it almost come to a simmer. Do not let it boil. Remove from heat and let it cool to 115 degrees F, or for about 15 minutes. Using your whisk, stir the 1/3 cup of store bought yogurt into the milk until well blended. There will be a skin on the milk, that’s ok, just mix it in. Pour the milk and yogurt mixture into your jar(s), close with the lid(s) and wrap with a towel, and let it sit in a warm place for about 12 hours. If it’s cold in your house you can use a heating pad on low under the wrapped jars, making sure that jars are not sitting directly on the heating pad. I would usually let them sit overnight. Let the yogurt refrigerate for at least 3 hours before you eat it. Voila! Yogurt! If you like the way it turned out, make sure to reserve 1/3 cup of your homemade yogurt in another glass container for the next batch!!! Should last about 2 weeks in the fridge.


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