This is a really inexpensive way to make lots of yogurt, and it's kind of cool to boot! It also offers and endless amount of possibilities of flavors for those watching sugars. After the first batch, you can use a tablespoon of your own homemade yogurt instead of store-bought.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 2 cups of water into a sealable 1 quart container, and stir in the yogurt until dissolved. Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12 to 15 hours. I use a gas oven (turned off), or even a heating pad. Refrigerate, until chilled before serving.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

281.4 calories; 15 g protein; 21.9 g carbohydrates; 54.7 mg cholesterol; 211.8 mg sodium. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2006
Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars put the jars in a pot and fill the pot with enough water to come up to where the milk/yogurt mixture is in the jars. Then put a candy thermometer in the water. Turn the burner on really low and get the water to between 110 and 120 degrees and keep it there for 4-6 hours. Worked like a charm and then you just put the lids on the jars and pop them in the fridge and you have individual servings all ready to go! Read More
(235)

Most helpful critical review

Rating: 2 stars
01/08/2007
My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a glass 9 x 12 baking pan. We used whole milk, half & half was even better! Mix yogurt with 4 cups of milk. Place in lowest setting on oven, place on top shelf of oven, and leave over nightin closed oven. You should have yummy yogort by morning. Mix with your favorite fresh fruit. Sweeten with honey, sugar, or your favorite sweetner. Read More
(315)
46 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 2 stars
01/07/2007
My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a glass 9 x 12 baking pan. We used whole milk, half & half was even better! Mix yogurt with 4 cups of milk. Place in lowest setting on oven, place on top shelf of oven, and leave over nightin closed oven. You should have yummy yogort by morning. Mix with your favorite fresh fruit. Sweeten with honey, sugar, or your favorite sweetner. Read More
(315)
Rating: 4 stars
11/13/2006
Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars put the jars in a pot and fill the pot with enough water to come up to where the milk/yogurt mixture is in the jars. Then put a candy thermometer in the water. Turn the burner on really low and get the water to between 110 and 120 degrees and keep it there for 4-6 hours. Worked like a charm and then you just put the lids on the jars and pop them in the fridge and you have individual servings all ready to go! Read More
(235)
Rating: 5 stars
03/11/2006
I tried using 4 cups of nonfat milk instead of the dry milk and water and it turned out perfectly. I warmed up my oven a little and then left the light on to keep it warm left the mixture in there overnight and put it in the fridge when it had solidified enough. I think since my oven was not that warm I had to leave it in quite a bit longer but it turned out really good and was fun to make! Read More
(207)
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Rating: 5 stars
08/15/2004
After some trial and error with the incubation period ( I do not have a gas oven) I found that wrapping the container in a hot pad on the lowest setting for about 8 hours produced PERFECT yogurt...rich and creamy. The kids love it too...what a time saver and a great way to use my over abundance of milk powder! Read More
(101)
Rating: 5 stars
11/22/2010
Yay! This was soooo easy and delicious. I made it in a large glass mixing bowl and put it in my electric oven overnight with just the light on. If it isn't thick enough in the morning I set the oven for 100 and leave it for a couple hours. Delicious! I was intimidated to try making yogurt and thought you had to have the yogurt machine. Now I will now be making it at least twice a week without the added nuisance of a machine taking up space. My son can eat 2-3 small containers a day (and he's only 6 1/2) and he loves this so it is going to save us a lot of money. I just made this again and wanted to add that fresh yogurt is already sweet! Who Knew! Read More
(99)
Rating: 2 stars
01/13/2011
Agree with Corrine and Sherry. Milk is the way to go. Powdered milk gives it a funny taste. I use skim milk but whole and half and half is great if you don't mind the calories. I've a recipe in my recipe box that gives some hints including how to make runny yogurt creamier... even how to make "yogurt cheese" All the best Read More
(58)
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Rating: 4 stars
04/17/2009
As a college student in Southern Utah I would make the yogurt put it out in the sun and by the end of the day it was perfect(as long as the sun remained out all day) You can also add jam vanilla or sugar. Read More
(48)
Rating: 4 stars
09/04/2006
This was ok. The flavor was good but not amazing. Make sure not to stir it or it will separate and be runny. Read More
(40)
Rating: 3 stars
01/27/2009
I think this a great start for venturing into the world of homemade yogurt. However the steps described can lead to a great deal of variability. Also you can use any kind of milk and not restrict yourself to powdered (or use it all). Read More
(35)