Homemade Yogurt

Homemade yogurt is so yummy and cheap. When I was growing up my dad would make it in big batches a couple times a year. It was a special treat, and is a good memory from childhood. Now that I am grown up and have kids, I try to make a good sized batch of yogurt at least once a month.

Store bought yogurt is good, but homemade is even better. You don’t need a yogurt maker or any fancy equipment or ingredients. Everything you need is probably already in your kitchen. You will need a large pot, a long handled spoon to stir your yogurt with, a candy thermometer or other way to monitor the temperature of your yogurt, and some containers to store it in. I have kept mine in recycled plastic containers, tupperware type containers, and glass canning jars. They all work just fine.

This recipe makes approximately 2 quarts of yogurt. You can scale it up or down depending on the size of your pot and how much yogurt your family will eat.

Yogurt

8 cups water
4 cups powdered milk
a short half cup of sugar (optional)
2 Tablespoons vanilla (optional)
1/4 cup plain yogurt

Measure your water into your big pot. Then sprinkle the powdered milk on slowly and stir to dissolve. Heat this milk mixture to 180 degrees.

Remove from heat and allow to cool to 110 degrees. While it is cooling add sugar and vanilla to taste, if you are using these. Make it just a bit sweeter than you prefer.

When your milk mixture has cooled to 110 degrees, mix in your store bought yogurt thoroughly.

Your store bought yogurt must be plain and have the active live cultures in it. I have not seen a major brand of plain yogurt that did not have these. You can check yours by looking at the ingredients list on your yogurt. It should say something along the lines of “contains active live cultures” and usually it will list which ones it has. I have used Dannon, Stonyfield Farms, and my regular store brand yogurts with no problems.

The 1/4 cup measurement is the lowest I have used with good results. If you don’t have a use for the rest of a small carton you can either freeze it in plops for making more batches of yogurt, or you can just put the whole small container in the yogurt.

If you make plain yogurt, you can use the last of a plain batch to make more plain yogurt. Yogurt that has added sugar and flavorings will not work as a starter for more yogurt.

Pour your mixture into containers about the size you will use at one time.

Put the containers in a metal cake pan and cover with a towel. You want your containers to be close together to help with keeping them all warm. Then put them in the oven with the oven light on.

Leave your yogurt for 6 – 12 hours depending on how strong you like it. I like to leave mine 9 or 10.

Move to the fridge and allow to cool. Your yogurt should last about 3 weeks in the refrigerator.

{ 9 comments… read them below or add one }

RJ, the Hope Coach June 25, 2011 at 3:41 pm

I’m sitting here realizing that I’ve lived half a century with absolutely no idea how to make yogurt! Now I’ve got to try this:-)

RJ, the Hope Coach
http://jrrsehopecoaching.com

Don Wells June 25, 2011 at 3:54 pm

Hi Annie,

Great post… and yummy too!

Sandi always has her promos
for her paid products at the end of each
post, will you be doing this too?

Annie Johnson June 25, 2011 at 4:43 pm: I will when I have some paid products ready. I have a book in the editing process that will be available soon.

Cheree June 25, 2011 at 3:59 pm

Annie,

What a great recipe! I’m always looking for ways to improve our eating habits and save on the grocery budget. This looks like a great way to do both. Thanks!

Joanie McMahon June 25, 2011 at 6:49 pm

Great article Annie. I love yogurt. What a great idea to share how you make it with others.

Sharon Wegner June 25, 2011 at 7:58 pm

Annie, Have you ever tried to make Greek yogurt? If you stain the yogurt you just made, using a piece of cheesecloth, allowing the whey to drain out, you are left with a rich and thick Greek yogurt. I’m going to try to make your recipe – thanks for posting.