Homemade Yogurt in the Oven

Rating: 4.88 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe can be incubated in a self-cleaning oven. It will yield a nice, thick yogurt, as compared to some homemade yogurts that are runny. Save about 1 cup of this yogurt to use as your starter on the next batch.

By Melanie Tayler

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
6 hrs 50 mins
total:
7 hrs 10 mins
Servings:
20
Yield:
5 quarts
Nutrition Info
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.

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  • Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).

  • Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.

  • Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

Cook's Notes:

If you prefer, you can use 1 gallon of 2% milk plus 1/2 cup powdered milk in place of the whole milk.

To actively cool the milk in Step 2, fill the sink with cold water and set the pot in the water.

Nutrition Facts

Per Serving:
125 calories; protein 6.9g; carbohydrates 9.7g; fat 6.5g; cholesterol 20.3mg; sodium 86.7mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

juuyaak Xaadaa
Rating: 5 stars
04/11/2020
The best and easiest way to make yogurt without fuss and a bunch of fancy equipment. I DO NOT have a self cleaning oven. It works fine. I heat my cast iron griddle when I heat up the oven and use a crockpot for the milk. When the milk has cooled and yogurt is added, I put the crockpot with lid on, in the oven on my cast iron griddle. I wrap a towel around it, turn on the light, next morning, yogurt is ready. Like others said, if you want a thicker yogurt, strain it. I save the whey for cooking. Read More
Helpful
(3)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
juuyaak Xaadaa
Rating: 5 stars
04/11/2020
The best and easiest way to make yogurt without fuss and a bunch of fancy equipment. I DO NOT have a self cleaning oven. It works fine. I heat my cast iron griddle when I heat up the oven and use a crockpot for the milk. When the milk has cooled and yogurt is added, I put the crockpot with lid on, in the oven on my cast iron griddle. I wrap a towel around it, turn on the light, next morning, yogurt is ready. Like others said, if you want a thicker yogurt, strain it. I save the whey for cooking. Read More
Helpful
(3)
Andie
Rating: 5 stars
10/11/2019
I love this recipe! It is yummy and so easy. I do not have a self cleaning oven, but with some accommodations this recipe works wonderfully in my non self cleaning oven. When I heat and then call the milk on the stove top, I cover the pot and put the whole pot in the oven, instead of in jars. I also preheat the oven to the lowest setting available (200°F instead of 170°F) for half an hour. I appreciate the oven before are you start heating the milk, and that the temperature in the oven even out and cool down a little bit while the milk heats up. Read More
Helpful
(2)
Rhonda Harman
Rating: 5 stars
12/25/2019
I strain the yogurt for about 2 days and this makes the perfect, thick and creamy Greek s Yogurt. Perfect batch each time. Read More
Helpful
(2)
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Buckwheat Queen
Allstar
Rating: 4 stars
03/26/2020
This is an interesting method. I used plain, 5% fat, Greek yogurt. It was a bit runnier than when I make it in my instant pot or yogurt maker, but it is a fun experiment. Thank you for the recipe. Read More
Helpful
(1)
George 9
Rating: 5 stars
11/18/2020
AWESOMENESS Read More
Helpful
(1)
barbar4
Rating: 5 stars
04/06/2018
For flavoring I used concentrated frozen orange juice. Or to taste. Read More
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Peggy Bailey
Rating: 5 stars
10/01/2020
First time for making homemade yogurt...success! I used whole milk and the cooler idea for incubation. The only thing I need to do is add a little more sweetening as I ran out of honey before putting in jars. It is thick and creamy and no sour taste. Last week my husband and I stayed at a B&B in Kentucky as a gift for our 50th weeding anniversary from our daughter. For breakfast they served Summer Parfait with summer berries, homemade honey vanilla yogurt and homemade granola. I was hooked. So good! So much better than store bought. Don't be afraid to make it. I put hot water in my cooler while my milk cooled then after putting my jars in and putting in the water I wrapped a beach towel around it and also put inside an insulated bag. Still warm when I took it out 8 hrs later. Read More
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