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Homemade Yogurt




  1. Heat milk to 185°F in a heavy-bottomed pan over medium heat, stirring regularly to prevent scorching.
  2. Once milk has reached temperature, allow it to cool to 110°F.
  3. Whisk in yogurt or starter culture.
  4. Pour milk and starter into 2 quart sized jars or any other sized jars and tighten lids.
  5. Allow to rest in a warm place until desired thickness and tartness is reached. *see note
  6. Place in refrigerator for 6 hours to chill and stop culturing process.
  7. To make Greek Yogurt, strain the whey, instructions found here.


There are several ways to keep the yogurt warm:
*Simply set jars on the counter in a warm place for about 24 hours
*Set jars on the counter wrapped in a blanket or towel for about 24 hours
*Place jars in a cooler and fill with 120 degree F water, almost up to the lids, for about 6 hours. Keep cooler lid closed.
*Place jars in a slow cooker with water set to the lowest setting for about 6 hours
*Place on a heating pad set to low and cover with a blanket or large towel for about 6-8 hours