Publisher Photo
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 20 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 20 min. + standing

Ingredients

  • 2 quarts pasteurized whole milk
  • 2 tablespoons plain yogurt with live active cultures

Directions

In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.)
In a small bowl, whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars.
Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6 to 24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.)
Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks. Yield: about 2 quarts
Originally published as Homemade Yogurt in How-To's Winter 2017

Nutritional Facts

1 cup: 151 calories, 8g fat (5g saturated fat), 25mg cholesterol, 107mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 whole milk.

  • 2 quarts pasteurized whole milk
  • 2 tablespoons plain yogurt with live active cultures
  1. In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.)
  2. In a small bowl, whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars.
  3. Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6 to 24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.)
  4. Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks. Yield: about 2 quarts
Originally published as Homemade Yogurt in How-To's Winter 2017

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