Homemade Yogurt Recipe
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 atand 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. Any way you you eat it is sure to be a winner!
- 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)
- 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.