Making homemade yogurt is easy, cheaper, and healthier than store-bought! Try this easy recipe for plain yogurt and learn how to strain it to make thick Greek yogurt too!
Author Sarah UmmYusuf
Large stock pot
1 gallonmilk (at least 2% fat)
1cupplain yogurt starter (at least 2% fat)
Add yogurt starter to a large measuring cup and leave it on the counter to warm up to room temperature.
Turn on your oven to the lowest temperature and let it warm up for about 15 minutes. You want the temperature to be around 115 degrees. Once it’s warmed up, turn off the oven.
Place your empty, clean jars on a tray.
Add your milk to a big stock pot, and bring it to just under a boil (around 185 degrees). Right when you start to see little bubbles on the top, remove the pot from the heat.
Let the milk cool to around 115 degrees. Use a thermometer to check every hour or so. If you don't have a thermometer, you can test it with your hands: it’s ready when you can comfortably place your hand on the side of the pot (or dip your clean finger into the milk) for at least 10 seconds.
Once it’s cooled down, scoop out a few ladle-fulls of the warm milk and add them to the yogurt starter that you placed in the measuring cup earlier.
Whisk well to combine, then add the milk/yogurt mixture back into the pot with the rest of the warm milk.
Stir the pot gently 2-3 times (no more than that!) to make sure it’s all mixed well. Then pour (or ladle) the milk/yogurt mixture into your prepared jars.
Now, carefully move the tray of jars into the oven, making sure not to agitate or jostle them too much. Turn the oven light on, and set the oven timer for 4 hours.
After 4 hours have passed, the yogurt should be nice and solid. It will continue to set in the fridge as well.
Remove the jars from the oven, and let them rest on the counter until they’ve cooled to room temperature. Then cover the jars and store in the fridge, where they’ll keep for up to 2 weeks.
Recipe by Nature's Nurture | https://naturesnurtureblog.com/homemade-yogurt/