Homemade Yogurt ~ Surprisingly Easy ~

I love making Homemade Yogurt. Ever since I saw the Martha Stewart episode a couple years back where she showed Jennifer Garner how to make homemade yogurt I was hooked. Yogurt takes a little bit of time to make. Well, not work on your part, but work as in time to set up and culture. It really is easy to make. This recipe is not complicated at all and you don't need a bunch of equipment all you need is a yogurt starter and milk. Yogurt Starter is yogurt that has been made with active live cultures; this is the good bacteria that will turn your milk into yogurt. you can purchase a small size plain non flavored yogurt at the grocery store. Make sure it says Made with live cultures. Then you will need milk whole, 2% or Skim which ever you prefer. That's it, that's all you need to have fresh homemade plain yogurt.

I love to top my yogurt with fresh fruit, granola or freezer jam um its so good mixed together. Just top it with your favorite fruit and toppings. This yogurt will last 2 weeks if stored properly covered in the refrigerator. Once you make homemade yogurt you will wonder why you have never made it before now. You can make homemade yogurt for a fraction of the price of store bought yogurt. Go on and give it a try it is simpler than you think. I saw a recipe at A Year of Crock potting where you can make the yogurt in your crockpot while you sleep. I have not tried that recipe yet but, I might try it next time.

These are the ingredients you will need: Whole, 2% or Skim Milk and one small container of plain yogurt with Live ACTIVE Cultures.



it will usually state Live Active Cultures in small print on the back of the yogurt container.




Using a thermometer add the milk to a 4 quart size saucepan. Heat the milk to 185 degrees. Then remove from heat and let cool until it reaches 110 degrees.



When milk cools to 110 degrees add 1/4 cup of the plain yogurt. Stirring until blended.

cover with plastic wrap and poke 2 - 3 holes in the top for ventilation. Place in a warm place (90 degrees) and let sit for 4-6 hours until the milk mixture begins to thicken around the edges and the yogurt is set. I place mine in the oven on OFF and just turn the oven light on. You can also place it in the microwave or leave it out on the counter at room temperature. Room temperature will take longer up to 10-12 hours.

Yogurt will be thick

Place in a covered bowl in the refrigerator until completely set and chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate for up to 2 weeks in an airtight container.

The yogurt turned out so good.

Homemade Yogurt

5 cups whole, low-fat, or skim milk (I used whole milk)
1/4 cup plain yogurt with active cultures

In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently over medium heat, to 185 degrees. Remove from heat, and let cool to 110 degrees. Place yogurt in a medium bowl. Using a whisk, gradually stir in cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover the bowl with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90 degrees) . Let sit until milk begins to thicken around the edges and the yogurt is set, about 4 - 6 hours. I place mine in the oven and leave the oven light on or I place it in the microwave oven. Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 12 (on the counter at room temperature) depending on how tart you like it and how much beneficial bacteria you wish it to have. Place in a covered bowl in the refrigerator until completely set and chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate for up to 2 weeks in an airtight container.

Serve plain or with any kind of pureed or fresh fruit


Suggestions for flavoring plain yogurt:
Use fresh strawberries, blueberries or peaches, granola, peach or cherry pie filling, or stir in plain vanilla, freezer jam , regular jam or fruit preserves or even applesauce. You can even take about 1 - tsp of flavored jell-0 (I like strawberry) and mix it in with about a cup of yogurt.
There is no rule here so just experiment.


If you want your yogurt thicker (like Greek Yogurt), line a fine strainer with a coffee filter. Scoop the yogurt into the filter. and the excess water will come out of the bottom. When it is as thick as you want add the yogurt back to the container.

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Recipe courtesy of: Martha Stewart.com

Tina, The Mom in Mommy's Kitchen