Making creamy, rich homemade yogurt is easier than you think (and cheaper than buying it at the store). Enjoy it within 2 weeks.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
12 hrs 5 mins
total:
12 hrs 20 mins
Servings:
8
Yield:
2 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).

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  • Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.

  • Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.

  • Move the jars to a refrigerator to cool.

Cook's Notes:

Countertop or oven option: Cover and place the saucepan of liquid yogurt in a warm spot in your kitchen or in a gas oven with just the pilot light on. The time it takes to incubate depends on your environment temperature, culture strength, and other factors.

Slow cooker or Instant Pot(R) option: To speed up the process, place jars of liquid yogurt in your slow cooker or Instant Pot(R) and fill it with warm water. Set the device to Warm and let the yogurt sit until set, around 4 to 6 hours. You can also incubate the jars in an insulated cooler surrounded by warm water.

To make Greek yogurt, place yogurt in a strainer lined with several layers of cheesecloth, over a bowl or in the sink. Let drip for 30 minutes to several hours, until it reaches the perfect consistency for your tastes.

Nutrition Facts

156 calories; protein 8.4g 17% DV; carbohydrates 11.7g 4% DV; fat 8.4g 13% DV; cholesterol 26.4mg 9% DV; sodium 104.6mg 4% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
04/07/2018
This is a perfect recipe and it makes great yogurt. Yes, I do make one little change in mine. I add 1 cup of dry milk powder, either whole milk powder or low fat milk powder. I've been using this addition over a year now and it always turns out so thick and delicious. I stir it in after I let the milk reduce to about 110 * And I set mine on a heating pad set on low and cover with towels. Read More
(5)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2018
This is a perfect recipe and it makes great yogurt. Yes, I do make one little change in mine. I add 1 cup of dry milk powder, either whole milk powder or low fat milk powder. I've been using this addition over a year now and it always turns out so thick and delicious. I stir it in after I let the milk reduce to about 110 * And I set mine on a heating pad set on low and cover with towels. Read More
(5)
Rating: 5 stars
04/06/2018
This is the exact recipe my grandma and mom used, and it was always a huge hit. Thanks for sharing. Read More
(2)
Rating: 5 stars
08/29/2020
This is so great!! I used 2 full Tbl. of dry milk powder, and didn't even have to strain mine! I covered my ceramic crock longer than overnight- more like 18 hours, and by the next morning I just transferred the yogurt to a mason jar, put it in the fridge and in just a few hours, delicious cold yogurt!!! Thank you for this recipe!! Read More
(1)
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Rating: 5 stars
01/02/2019
We made it exactly as stated and it turned out great! Read More
Rating: 5 stars
02/02/2019
Super simple and made great yogurt. I did use a yogurt maker so that I didn't have to regulate the temperature for 12 hours. Yogurt turned out super creamy and not too tart - just the way I like it. Read More
Rating: 4 stars
04/06/2018
I use ultra pasteurized shelf stable milk and never heat it. I add the culture and wait for it to become yogurt. If you leave it in a very warm spot it will turn to cheese. Yogurt has been made for centuries without modern equipment. You can get thermophilic cultures that require warmth or mesophilic cultures that work well at room temperature. I often use Fage for a thermophilic culture. Read More
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Rating: 4 stars
05/23/2020
Good recipe, but for those that have an Instant Pot, by far the easiest way is just to dump a gallon of milk in the IP liner, and do the whole thing IN BULK. I have 2 yogurt strainers I got on Amazon, each holding 2 quarts of 'yogurt'. Empty the liner contents into them, refrigerate and 12-24 hours later, empty them into a bulk container. Read More
Rating: 5 stars
07/10/2020
Amazing recipe!!!! Super simple and delicious. I followed the recipe exactly as it is written. Even after 2 weeks it was still perfectly-thick, perfectly soured, not tart nor bitter. This recipe is a keeper and will be my regular “go to” for homemade yogurt. I’ve shared some with friends and they loved it!!! Read More
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