Homemade Yogurt

Makes 8 (1 cup) Servings


1/2 gallon - whole milk
3 ounces - whole milk yogurt with active cultures


Gather two big pots, 2 quart jars with lids, a thermometer, a whisk and a small cooler. Place your jars, whisk and lids in a pot and fill with a few inches of water. Cover and heat to boiling for about 10 minutes. Pour 1/2 gallon milk into a stock pot and heat to 185 to 190 degrees. Fill a sink with ice water and place pot in ice bath. Cool milk to 120 degrees. Meanwhile, heat another pot of water above 110 degrees. This will go in your cooler. Whisk in 3 ounces of yogurt starter. Pour the milk into jars and add lids. Place jars in cooler full of heated water. Incubate for 4-6 hours, until the liquid milk in your jars has turned to yogurt when you tip them sideways. Ensure the temp stays around 110 degrees and add more hot water if necessary. After incubation, put jars in the fridge where yogurt will continue to firm up. 


150 calories; 8 g fat; 4.5 g saturated fat; 8 g protein; 12 g carbohydrates. Nutrition figures based on using whole milk, and whole milk yogurt. Nutrition values are estimated and may vary based on process.