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5 from 2 votes

How to Make Yogurt

Making your own yogurt is easy and will save your family money! Make organic, whole milk yogurt for a fraction of the cost of store bought varieties.Making your own yogurt is easy and will save your family money! Make organic, whole milk yogurt for a fraction of the cost of store bought varieties.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 109kcal

Ingredients

  • 1 quart organic whole milk
  • 1/2 cup organic yogurt*

Instructions

  • Add milk to a saucepan, and bring to 210 degrees Fahrenheit over medium-high heat. Whisk milk often to keep from burning.Add milk to a saucepan, and bring to 210 degrees Fahrenheit over medium-high heat. Whisk milk often to keep from burning.
  • Remove milk from heat, and allow to cool to 110 degrees Fahrenheit. If milk cools below this temperature, don't worry. Just reheat it gently until it reaches 110 degrees again.Remove milk from heat, and allow to cool to 110 degrees Fahrenheit. If milk cools below this temperature, don't worry. Just reheat it gently until it reaches 110 degrees again.
  • The milk should never boil. The milk should never boil.
  • In a small (very clean) bowl, add 1/2 cup of yogurt and 1/2 cup of heated milk, and whisk together until smooth. Add yogurt mixture to the milk pan, and whisk until it is mixed well.In a small (very clean) bowl, add 1/2 cup of yogurt and 1/2 cup of heated milk, and whisk together until smooth. Add yogurt mixture to the milk pan, and whisk until it is mixed well.
  • Pour milk mixture into a yogurt maker (see options above recipe in post).Pour milk mixture into a yogurt maker (see options above recipe in post).
  • Allow yogurt to ferment for 4-12 hours. When making your first few batches, check the thickness and sourness at 4 hours. The longer it ferments, the more sour and thick it will become. Mine is perfect at 5-6 hours, but there are a lot of factors that influence this, including how warm your yogurt stays during fermentation.llow yogurt to ferment for 4-12 hours. When making your first few batches, check the thickness and sourness at 4 hours. The longer it ferments, the more sour and thick it will become. Mine is perfect at 5-6 hours, but there are a lot of factors that influence this, including how warm your yogurt stays during fermentation.
  • See the tips above for more ideas on making your perfect yogurt.See the tips above for more ideas on making your perfect yogurt.

Notes

*Choose a yogurt you enjoy eating, because it will impact the taste of your homemade yogurt. For the best quality, choose a yogurt that was more than 1 bacteria species, since they have different impacts on gut health. For example, a yogurt might contain just "S. thermophilus," or might contain "S. thermophilus, L. bulgaricus, L. acidophilus and L. casei." In general, the more bacteria, the better.

Nutrition

Calories: 109kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 240mg | Sugar: 9g | Vitamin A: 276IU | Calcium: 203mg | Iron: 1mg