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Homemade Yogurt

Submitted by: http://kmcrackan.myopenid.com/


Jessica was looking for some PLAIN yogurt and this is really easy to make if you are planning on chilling at home for a number of hours one day.  It's great to know my kids are eating healthy but high fat yogurt (the combo is IMPOSSIBLE to find in regular grocery stores).

Look at directions at bottom to see if you have all of the equipment necessary.

Like I said, it is PLAIN.  So for those of you who like some sweetness, I add granola (see recipe, already submitted), or fruit when it is in season.  Other options include honey or whatever suits your fancy.

Also, cut the recipe in half until you know you like it and have it down (consistency and taste-wise)

Servings: 2/cup

Categories: breakfast, yogurt

From the kitchen of:

Katy Nieto (Super Baby Food book)


1 quart whole milk

2 T starter (yogurt previously made or from the store)

        - buy a large amt. of yogurt and freeze in ice cube trays then take out 2-3 when you are scalding milk...by the time it is

             room temp, it will be time to add to cooled down milk and it will be approx 2 T (minus the whey)

1/4 c. dry/powdered milk (makes it thicker)


Scald milk (185 degrees).  Put in fridge until it reaches temp of 112.  Mix in starter and dry/powdered milk.  Put in warm bath (see below) for 4-12 hours.  Try to keep temp. around 105 degrees.  Refrigerate after incubating (it will not be TOTALLY congealed, don't worry). 

You will need to pour off the whey every time you get more yogurt to eat in order to keep it from being runny.  This is NOT store bought so do not stir...that will make it runny.

Yogurt bacteria will survive within a 90-120 degree range however; Higher temps=tart yogurt, lower temps=sweeter/milder but sometimes too runny yogurt.  Also, the longer you incubate it, the tarter it will be...I stick to 6 hours.

EQUIPMENT: candy/meat thermometer and something to incubate your yogurt in...see suggestions below.

Electric frypan (fill with warm water (cover 1/2 way up jar/cup), set to 100-110, and put lid on it.  I just set it to warm until my thermometer shows the correct temp, turn it off, and check to see when I need to turn it on warm again.  This same method goes for a crockpot where you can set the temp, a warming tray, or your oven.  Other suggestions are a picnic cooler or your kitchen sink (though you will have to refill them with warm water every once in a while to keep the temp desirable.  Keeping whatever you are using COVERED helps hold in the heat and makes less work for you. 

Happy yogurt making and eating everyone :)