Homemade Yogurt

Friday, January 25, 2013
Who knew yogurt is so very easy to make and a great way to save some money! 
My Mom has been talking about making yogurt for at least a few months now but I was sure with my luck the culture wouldn't take and I would have a runny waste of milk mess.. 
Boy was I wrong! 
Yogurt is super easy to make, you know exactly what's in it and it tastes a lot and I mean a lot better then what I've been buying at the store all these years and I don't buy the cheap yogurt just for the record! 
My friend Sonja over at Practical Stewardship had a wonderful recipe on her blog for Crock-Pot Yogurt and I decided to give it a try!  Delicious Sonja! Thank you so much!

I adapted this recipe to be made on the stove top (because it was a little late in the day to wait 3 hours for the milk to heat) and grew the culture on the bread rise cycle of my oven since I could set it to 100 degrees but I have read a heating pad will work or Sonja recommends the oven light to keep the culture warm.
In a large pot bring 1/2 gallon milk (I used whole milk and it will make a thicker yogurt) to 180 degrees to kill off any bad bacteria. Once 180 degrees is reached remove from heat and allow to cool to 105-110 degrees, this took about 25 minutes in my house.
Stir in 1/2 cup plain yogurt with live and active cultures. Mix until well incorporated.
Cover pan with a tight fitting lid and place into a 100-105 degree oven for 8-12 hours or until yogurt has thickened. Once yogurt is thick it will not continue to thicken but will become more sour as it sits, if you like a tangy yogurt let it sit longer.
Store yogurt in the refrigerator for up to two weeks.

Print Friendly and PDF

Homemade Yogurt

Recipe by Serena Bakes Simply From Scratch
Homemade Yogurt
Prep time: PT15M
Cook time: PT9H
Total time: PT9H15M
  • 1/2 gallon Milk (I Prefer Whole For A Thicker Yogurt.)
  • 1/2 cup Plain Yogurt With Live And Active Cultures
Cooking Directions
  1. Pour milk into a large pot. Heat over medium-low heat until milk reaches 180 degrees. Stir as needed to keep milk from scorching on the bottom of the pot.
  2. Remove from heat and allow to cool to 105-110 degrees, (this took about 25 minutes in my house).
  3. Stir in yogurt until well incorporated.
  4. Place in a warm place around 100 degrees for 8-12 hours. I used the bread rise cycle on my oven and the yogurt was nice and thick at the 8 hour mark. Once the yogurt is thick any additional time culturing will add to the tang of the yogurt but yogurt will not thicken further.
  5. Store in the refrigerator for up to 2 weeks.
  6. Add your favorite topping like honey, fruit and granola.


  1. Hi Serena! Isn't it TOTALLY amazing making your own yogurt, especially because it is so easy!! We keep this on hand all of the time. Thanks for the shout out. Blessings!!!

  2. Nice! I love making my own stuff like that. Usually it's so easy and taste so much better than the store bought. Thanks for sharing!

    Happy Valley Chow

  3. I tried making homemade yogurt once, but I only had 1% milk, so I used that and it wasn't too great. It was kind of watery. I need to try it with whole milk, yours tuned out beautifully!

  4. I to make homemade yogurt using a old yogurt maker, which is not avilable.

  5. sounds eating some yummy homemade yogurt .The dressing looks great! I love homemade dressings and can't wait to try this one What a lovely post.


Serena Bakes Simply From Scratch Copyright © 2011-2018 All Rights Reserved. Powered by Blogger.