Homemade Yogurt

Thank you Dee514. I use to make this recipe myself when money was tight and the kiddies had hollow legs, but got out of the way of making it. Then when I went back to making yoghurt again, I could not for the life of my remember the quantities of milk to yoghurt. So you can imagine how excited I was when I came across your recipe while "browsing around Zaar". As we say here in Australia, "You lil ripper Dee." I made this early this morning on low fat milk. Then with MY home made yoghurt, I made 2 yoghurt cakes, 2 potato bakes using yoghurt instead of cream, yoghurt and chives cheese and we had fruit and yoghurt for lunch. We will be eating the last of the yoghurt for dinner as a dessert and in cucumber sambol. Folks, why on earth buy yoghurt when you can make your own. It is so easy, so simple. This recipe looks after itself once you have added the yoghurt starter. I used a thermometer to get the exact temperature but this is almost fail proof. Please try it. You will have fun using your home made plain yoghurt in your recipes.

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This is pretty much how my mother, grandmother and great-grandmother made yogurt before it was a 'health food'. I was taught to just warm the whole milk until a skin forms on the top and keep it at that temp for 5-10 minutes. Pull out your starter to get it closer to room temp. Let the milk cool until you can keep your finger in it to the count of ten. Pour the scalded milk and the starter into a non-metal bowl, cover with a towel and place in the oven overnight. If you get too much liquid for your liking, you can add milk powder to the milk prior to scalding. NOTE: For a great spread, line a strainer with a single thickness of paper towel, put over a bowl and pour in the yogurt. Refrigerate for a day or two--the longer you strain it the more solid that it becomes. Mix with chives, salt and pepper for a wonderful, yet healthy spread.

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I have made this twice now with raw milk. The first batch was a bit on the runny side, so I did a little research. I found a suggestion to decrease (yes, decrease) the amount of starter/yogurt to get a thicker consistency. The second batch came out perfectly thick with just a couple tablespoons of yogurt from the first batch. BEAUTIFUL!! Thanks.

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Worked perfectly. I used a thermometer to make sure I got it to 185 and then cooled it to 120. I used a store bought plain greek style yogurt for my starter. I poured my yogurt/milk mixture into a clean thermos to let it set up and ended up letting it sit for about 6 hours before remembering to move it to the fridge (just left it in the thermos). Its now a lovely thick, creamy yogurt that I can't wait to put some homemade granola and fruit on it. Thanks for a winner!

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Must try this!

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Until I looked on Recipezaar, I didn't know you could make yogurt at home without special equipment. Thanks so much for the recipe. I made this the first few times following the recipe. Although the taste was wonderful, it only made 3 1/2 cups of yogurt, about the consistancy of store bought. Since I am trying to save money, I was a little disappointed. I looked at other recipes on this site & reading the reviews, I decided to add 1 cup of powdered milk (1 pouch). I've made it several times & I always end up w/at least 7 1/2 cups of yogurt w/very little whey to pour off. I followed the suggestions of other reviewers & heated a towel in the microwave, put it & the plastic container in a soft-sided ice chest for approx 6 hours & in the fridge for at least 8 hours. The taste is a little sweeter than without the powdered milk. I've found that using the bottom of a pressure cooker works best for me due to the thick bottom. I heat the milk to 200 deg, just to when the bubbles are barely moving around, let cool to 118 deg, removing the skin a few times, & mix a little of the milk into store brand, plain yogurt left at room tempature & then mix into the rest of the milk. Once all I had on hand was low-fat vanilla yogurt & it set up perfectly. Almost forgot to add, the first day the yogurt has very small curd but after stirring several times during the day, it smoothes out & becomes creamy.

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After a couple weeks straight of making this recipe I've got it down pat. Using powdered milk, I boil four cups of it, then pour it into a pint-sized jar and put it in the fridge to cool down. About 40 minutes later it's pretty close to the 120 degree mark and I dump in about 1/4-1/3 cup of yogurt and whisk it into the milk. I cap it off, slide an oven mitt over the jar and put it in the oven for 4-5 hours. Then the mitt is removed and the jar goes back to the fridge for 6-8 hours. I suppose it could be left like that, but I find that even though it's thick, when I try to use it in something it just breaks down and is too runny. So I strain it for about a half hour and it's perfectly thick and creamy. I love it with my almond butter and a sprinkle of stevia. Oh yum!

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Great recipe. I made the yogurt last night using 2 % milk.I heated the milk in a glass pot, and used a themometer for the exactly temp. Once it was cooled I added the yogurt, stirred it and placed plastic wrap over the pot. Then placed the lid on it. I wrapped two towels on it , let it set for the for hours, then placed the pot in the fridge overnight. This morning I put some in a cup with some cut up canned peaches and a little sugar and it was pretty good. I plan on using some to make smoothies, with orange juice and frozen strawberries. I want to try adding pie filling to it,like peach or apple, or maybe fruit preserves.

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I just started making my own yogurt a few weeks ago and this is the recipe I have used each time. It's fantastic and so easy. I have used 2% milk or whole milk and I do like to strain it afterwards for a few hours (in a collander double lined with cheese cloth) to get a thicker yogurt. It is so mild and everyone in our family loves it. I drizzle a little honey on it, or eat it plain with a banana or fruit in it. I also have made Yogurt Cheese (Labneh) (yogurt cheese - Labneh) with it and it turns out excellent. I usually strain it for at least 24 hours, if I am making that.

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Turned out great. I used three cups 2% milk and 1 c. reconstituted dry milk. Thermometer said 150 when bubbled formed on the edges. Added 1/4 c. Dannon yogurt and poured into a qt. jar. covered with Saran wrap and lid, then put towel around the bottom and mitt over the top for 7 hours in a lighted oven. Refrig. for 8 hours and poured into a covered container. Anxious to use it in my daily smoothie.

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I followed your recipe except I reduced it by half: used 4 cups 2% milk and 1/4 cup plain greek yogurt with active live cultures. I brought it just to a boil, let it cool to about 117 degrees, then added to yogurt in a pyrex bowl and mixed well, as instructions said. Covered it all around with towels to keep consistent temperature, for 4 hours. Had not set up. So I left another 4 hours. Still not set up. So I put it in the refrigerator overnight, and it's still like milk. Guess I'll try someone else's recipe.

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Wow! How easy and economical! It has such a smooth flavor! I used lowfat organic milk and plain Greek yogurt as a starter. I let it set for about 6 hours. I was amazed how warm the yogurt was after sitting for that long. I wrapped it in several towels and left the light on in my oven. I put it in the refrigerator before I went to bed. This morning I stirred in the whey, but next time I will pour it off to have a thicker yogurt. It is going quickly. I am draining about 1 1/2 cups to make yogurt cheese. We used it in oatmeal this morning. I added it to my corn muffins in place of some of the milk (recipe # 18653.) My daughter had two cups with Ovaltine and chocolate chips added. It is a great base for many flavors of yogurt.

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this was so much fun! i halved the recipe and used a liter of whole milk and 1/4 cup of low-fat plain yogurt. i let it sit warm for some 6 hours and it set up nice and thick. i transfered it to a smaller container before chilling and that might be why i did get some "curds" but once i mixed in a little honey and some blueberries and granola it wasn't a problem at all. this is definitely better then store-bought and i think i'll be keeping it going from now on.

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Absolutely great! I like having a drinkable yogurt on my way to work (1 hr commute) and was frustrated with the price of the drinkables. I searched the wonderful Zaar and found this. I did use thermometer to ensure I got milk to 185 and then down to 120 but the other reviewers' advice of "small bubbles" is also very accurate/close to the 185 needed. I was amazed at how well it turned out! Update - 5/30/10 -- I've been making this weekly, utilizing some of my yogurt for the next batch's starter. Really happy with results. I use fat free milk and low fat yogurt (if I have to buy a starter) and have had no problem with the thickness at all.

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This technique worked perfectly for me and the result was delicious. Thanks for posting this simple method. I have only made it once, but the recipe is already committed to memory. Would you like to make more food from the food you already have? Make some yogurt!

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I plan on making this from now on for my yogurt instead of buying it. This turned out wonderful and it was very easy. I ended up adding a cup of yogurt starter because I didn't want any left over from the container I had. It is delicious with a couple spoonfuls of mango jam and homemade granola on top in the morning. Super way to start off the day! Thanks for sharing. Saeriu

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My children and I are hooked on this! We add a touch of Agave nectar and some fresh fruit. I like to add ground flax seed to mine sometimes. My first batch was on the runny side, but yummy. I had let it set up for less than 4 hours before putting it in the fridge. After reading a lot of reviews, this time I wrapped it in towels and put it in my oven (turned off) for 6 hours before moving it to my fridge. That did the trick! We are hooked and this will be a regular item in our home. No more 4 oz yogurts with 17 grams of sugar in them (not to mention other unrecognizable ingredients). This costs about $1.25 to make a huge batch!

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I never knew that making my own yogurt could be this easy, cost-effective, and TASTY! I used fat free plain yogurt as the starter and skim milk. After adding the yogurt culture, I wrapped the bowl in towels and put it in a soft-sided cooler bag for 4 hours - it turned out wonderfully! I love that this recipe doesn't have the "bite" that you sometimes get with yogurt. I served this with Down to Earth Granola Weight Watchers and a touch of honey. It was WONDERFUL! Thanks for the great recipe!

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This recipe is the one I use, and it works wonderfully. My granddaughter has to take antibiotics constantly for a medical condition (temporary, hopefully), and I've taught my daughter to make yogurt this way to help with side effects. A very healthful food, and a good way to make sure youngsters get their calcium, too. Play around with fruits and flavorings (just go easy on the sugars), and you're sure to find a favorite.

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Wow! Not sure if I cansay anymore that has not already been said, I followed your recipe except I cut the portions in half. No thermometer just waited til I could stick finger in heated milk and count til ten. added store bought greek plain yogurt, covered with towels four hours then in the frig over night. This morning I taste it and WOW, smooth creamy no tartness. Not as thick as store bought which I am ok with. Thank you for this simple recipe! I am just amazed how smooth this tastes!

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