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Homemade Yogurt



Making your own yogurt is one of the coolest things you can do in the kitchen.  It takes some time, but it’s well worth it.  Yogurt is so cheap to make.  Lets say you got a great deal on milk and yogurt…88 cents for a half gallon and $1 for a small container of plain yogurt.  You’ve only spent $1.88 and made a half gallon of yogurt.  And what’s even better is that you can make more yogurt from your homemade yogurt!  I know, it’s mind blowing!  You are going to kick yourself for buying store bought yogurt all these years.  There are a million different methods for making yogurt, but it’s all the same basic procedure. I typically use whole milk, but use whatever you like.  Enjoy your delicious yogurt.  Flavor it any way you like.  Chloe’s favorite way to eat yogurt is with a spoonful of strawberry jelly mixed and some colorful sprinkles on top!


Half Gallon Milk (1%, 2% or Whole)
2-3 Tablespoons Plain Yogurt
Supplies Needed:
1 Large Pot
4 Pint Sized Mason Jars with rings and seals (used seals are OK since we aren’t sealing them)
Thermometer (candy and meat thermometers both work)


Divide the yogurt between the 4 mason jars.  Leave on the counter so the yogurt can warm to room temperature.

Turn the light on in your oven.  Leave the oven off though.

Pour the half gallon of milk into the large pot.  Heat over medium heat until it reaches 185°F.  Remove from heat and place the pot in a sink full of ice water.  Let it cool until it reaches 110°F.  Remove from the ice water so it doesn’t cool any more.

Carefully ladle the warm milk into the 4 mason jars.  Place the seals on the jars and loosely screw on the lids.

Place in the oven (with the oven light on) and leave in there for 7 hours.  Remove from oven, stir and refrigerate overnight.




  • Don’t use your best pot for heating the milk because it could warp when you put it in ice water.
  • If you are afraid you will scald the milk, heat it in a double boiler.  It works just the same.
  • This can also be made if you don’t have a thermometer…Or if you keep breaking thermometers like I do.  Just heat the milk until it’s really steamy and hot, then cool it until you can keep a finger in it without burning it.  Very official and exact!
  • You can stir the yogurt right into the milk if you want to keep it in the pot you heated it in.  Then put it in other containers after the 7 hour waiting period.  I just like to have it separated out and ready to go.
  • Sterilize to your hearts content.  Sterilize the pot, spoons, ladle, jars, lids, seals, thermometer and anything else that will touch the milk and yogurt.  A great method for sterilizing is to boil for 10 minutes.
  • Make Greek yogurt by straining out some of the whey.  Use cheese cloth or a tea towel to strain it.
  • Make yogurt in your slow cooker or microwave using the same procedure.
  • It takes some time for the milk to heat, but it cools very quickly.
  • Try not to move the milk around too much after you add the yogurt.
  • You get your yogurt all ready to culture in the oven for 7 hours, then realize your dinner needs to be cooked in the oven.  Oh no!!  Don’t worry…just grab another mason jar, fill it with water and heat for a couple minutes in the microwave.  Leave it in the microwave and put your jars of yogurt in the microwave too.  Close the door so the heat doesn’t escape.  I like to attach a note to my microwave door that yogurt is trying to culture inside and not to open it.



Have you made yogurt before?  What method did you use?  Do you have any tips or questions?


Yield: Half Gallon Yogurt