Easy Homemade Yogurt Recipe


Easy Homemade Yogurt

Easy, frugal homemade yogurt so delicious you’ll never go back to store bought!

I have been curious about making yogurt for a long time but I always assumed it was much more work than it is. When I finally decided to make it I took something from the 2 recipes over at Kitchen Simplicity and Keeper Of The Home. Between the two recipes I was able to create a recipe that is super simple and delicious!

Serve this yogurt either plain, in smoothies, with some fresh fruit or topped with granola. Any way you you eat it is sure to be a winner!

Easy Homemade Yogurt Recipe

Rating: 51

Easy Homemade Yogurt Recipe

Ingredients

  • Milk (I use whole milk, but you can make yogurt with any fat percentage of milk you prefer)
  • Yogurt (plain) with live, active cultures (2 teaspoons per 2 quarts)

Instructions

Pour 2 quarts of milk in a pan & heat on medium heat, stiring often with a whisk.

Heat until the milk is very hot when you touch it with a clean finger.

Remove from heat & set aside to cool until you can you can comfortably put your finger in it but it’s still warm.

Add 2 teaspoons of yogurt & whisk to combine.

Put lid on pot, wrap in several clean towels & place it in the oven.

DO NOT turn the oven on. Turn the oven light on for some warmth & let yogurt sit for 8-12 hours (Mine is usually about 10 hours).

Store in airtight containers in the fridge for 7-14 days (mine is always gone before day 7!).

If you prefer Greek yogurt (I do!) Line a mesh strainer with cheese cloth or a tea towel & let is strain for about an hour (any longer & it is super thick! If it’s too thick for you just add some of the liquid back in until you reach the desired consistency. It thickens once it is refrigerated so I usually put mine in the fridge to strain & then transfer to mason jars.

http://www.hotcouponworld.com/easy-homemade-yogurt-recipe/

Looking for a Crock-Pot Version? Check out our sister site’s recipe for Crock-Pot Homemade Yogurt!


6 thoughts on “Easy Homemade Yogurt Recipe

  1. I tried to do Greek Yogurt at home. I was successful in making Greek Yogurt and it was very tasty…as good as store bought BUT after straining the yogurt and seeing how little Yogurt you get… I did the number crunching and it was much more expensive than store bought Greek Yogurt with a coupon. I used 64 oz of milk to produce 26 oz. of Yogurt. After a fair amount of work…I deem it not really worth it except for 100% pure health reasons.

    • I was able to make 32 ounces of Greek yogurt (Made with Whole Milk from hormone free cows) for about $1.50. I personally have not been able to find Greek yogurt from whole milk at all. Kudos to you if you are able too. That’s great! Finding deal is what it’s about!

  2. can you use 2 teaspoons from this batch to make a new batch? or always use 2 teaspoons from store bought yogurt?

    • Yes, you can reserve 2 teaspoons from the batch you make for a starter for the next batch. You can also buy yogurt cultures at some health food store but I have never done it so I can’t give any tips there. Enjoy!

    • You can certainly 1/2 this recipe & have the same yummy results. The above recipe makes about 7 cups of regular yogurt or about 4 cups of Greek yogurt.

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