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Homemade Yogurt

Chef Norbert
Yogurt has a number of health benefits, making it a good food to include in a healthy diet. Homemade yogurt has no preservatives, stabilizers, flavorings, thickeners, dyes, or sugars.  Now, what's wrong with that? 
Prep Time 1 hr
Cook Time 1 d
Total Time 1 d 1 hr
Course Better for you, Breakfast
Cuisine Mediterranean
Servings 16 cups
Calories 61 kcal

Recommended Equipment

1 Whisk
1 Dutch Oven, 5.5 qt
1 Mason Jars 16 oz

Ingredients
  

  • 3 tbsp yogurt  Stony field organic plain
  • 2 quarts 2% Milk (or Whole Milk)

Instructions
 

Heat the milk

  • Add milk to stainless steel pot and bring to a short boil. Stir the milk so the bottom of the pot does not scorch and the milk does not boil over. The temperature should reach at least 185 F. 
    2 quarts 2% Milk

Cool the milk

  • Remove pot from heat and cool to 110 F. You can place the pot in an ice bath to speed up the cooling process or, as I do, let it cool on the stove. This will take about an hour or so.

Add the yogurt starter

  • With a whisk stir the plain organic yogurt into the warm milk.
    3 tbsp yogurt 

Fill glasses

  • Fill glasses with milk and cover with a lid. Transfer to the oven, turn on the oven light and let the bacteria do the work. 
  • After 24 hours of fermentation, place yogurt in the refrigerator and cool overnight. 

Chef Notes

There are several "high-tech" yogurt machines out there and they work great.  However, the simple oven method works for me.  The important thing is to select good milk.  I use organic 2 % milk.  After the yogurt has fermented for 24 hours, I always keep 3 to 4 tablespoons as a starter for my next batch.  It is the cheapest and best starter out there.  Yogurt will keep in your refrigerator for about 14 days if held at 40 F or lower.  If you ever need to, you can place the starter in your freezer for later use.  
 

Nutrition

Serving: 1cup | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 171mg | Sugar: 6g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Yogurt
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