Making Yogurt

This week I leave you with my yogurt recipe. We use this for breakfast, for smoothies to make mango lassi. All those probiotics are good for you! You can get a fancy yogurt maker to take up space in your cabinet…. or you can just do it the old fashioned way.


You need a clean quart size jar with a lid. Make sure it's very clean, we are growing bacteria after all! Okay, so then you heat not quite a quart of whole milk to 180 degrees, stirring constantly. Let the milk cool to 100 degrees. This is crucial, if the milk is over 100 degrees, it can kill the bacteria that make the yogurt and you'll just have sour soup tomorrow morning! Mix in a half cup of plain yogurt to the jar. I use Stonyfield or Brown Cow myself. Nancy's would be the best, but I can't get it here in the south. Let it sit in a warm place for 8-24 hours. It's done when it looks set. Chill it in the fridge. Voila!


It's a little softer set and more mild than store bought yogurt, but it is very good. They don't recycle much here in the south (at least not in my town) and so I am trying to be very mindful about how much garbage we have to throw out. Those yogurt containers add up quick, so I've been trying to mostly make our own. So far, so good! Be sure to save a 1/2 cup of yogurt from each batch as your "starter" for the next one.


Enjoy :) 

Have a lovely weekend!

**Update** I had a few questions about the yogurt, so I'd thought I answer them here just in case…. I use a plastic mason jar lid and screw it on almost all the way, so a little air flow can get in/out. And as far as general temp for the "warm" spot to let it sit, somewhere between  75-100 degrees is perfect (the cooler the temp, the softer the yogurt will be). Also, in the winter months you could use a (warm) hot water bottle and towel and wrap the yogurt up in it, or set it on a heating pad set on low. I know when we lived in Wisconsin, finding a spot that was above 65 degrees in December would have darn near impossible! And since homemade granola goes so well with homemade yogurt…….. I'll be posting our favorite granola recipe Monday. ~~See you then šŸ™‚

12 thoughts on “Making Yogurt

  1. Wow, I have read so many yogurt recipes and after reading your description, I feel like I could do it!
    We also go through way too many yogurt containers and this would be the perfect solution – we have access to raw Jersey milk that the farm uses to make their yogurt they sell on a large scale.
    One question – do you leave the cover off when sitting in a warm spot and how warm should it be?
    Many thanks.


  2. This is a wonderful recipe. I love homemade yogurt, and I really enjoy the idea of teaching the children to make their own as well.
    I am so happy to have you join the Vintage Swap, and I look forward to reading your blog daily.


  3. Good Question! I use one of those screw on plastic caps that fit mason jars…. I do screw it on but not super tight. I can not even imagine how delicous this would be with raw jersey milk ~~*yum*~~ and for temp, I put mine on top of my water heater in the laundry room! But the warmest spot in your house should be good…… 70-85 degrees preferably….. gets a little tricky in winter time but you could always use a hot water bottle & towel and wrap it up for the night!


  4. I like the idea of using storebought yogurt for the starter. I’ve used powdered cultures before which work just fine but this seems much simpler. My friend uses her gas oven as her warm spot since the pilot light keeps it warm even in the winter.
    And I’m with you and the container situation…I just can’t stand to see all of that plastic piling up.
    Thanks for visiting me at so wabi sabi and entering my giveaway!


  5. My only question is how long the homemade yogurt keeps in the fridge, I really don’t want to find out it has turned by tasting it, or by having a puking baby!


  6. Because yogurt is cultured, it won't go bad as quickly as fresh milk. As long as it is kept in a nice cold fridge and you use very clean utensils to scoop the yogurt out, it should easily last for 10 days minimum. It can get stronger flavored (more sour) but I've never had a batch go bad. A lot of folks say it will last three to four weeks! But I've never had a batch last that long with all of us. I've had starter from the previous batch be two weeks old though and it was still totally good to eat. So 10-14 days seems like a very safe guess!


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