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Homemade Yogurt



  • 1/2 gallon – whole milk
  • 3 ounces – whole milk yogurt with active cultures


Gather two big pots, 2 quart jars with lids, a thermometer, a whisk and a small cooler. Place your jars, whisk and lids in a pot and fill with a few inches of water. Cover and heat to boiling for about 10 minutes.

Pour 1/2 gallon milk into a stock pot and heat to 185 to 190°F. Fill a sink with ice water and place pot in ice bath. Cool milk to 120°F.

Meanwhile, heat another pot of water above 110°F. This will go in your cooler. Whisk in 3 ounces of yogurt starter. Pour the milk into jars and add lids. Place jars in cooler full of heated water.

Incubate for 4-6 hours, until the liquid milk in your jars has turned to yogurt when you tip them sideways. Ensure the temp stays around 110°F and add more hot water if necessary. After incubation, put jars in the fridge where yogurt will continue to firm up.

Homemade Yogurt


150 calories; 8 g fat; 4.5 g saturated fat; 8 g protein; 12 g carbohydrates. Nutrition figures based on using whole milk, and whole milk yogurt. Nutrition values are estimated and may vary based on process.