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Homemade Yogurt

You'll be surprised how easy it is to make homemade yogurt. Top with granola and your favorite berries. —Taste of Home Test Kitchen
  • Total Time
    Prep: 5 min. + chilling Cook: 20 min. + standing
  • Makes
    about 2 quarts

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.)
  • 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, 6-24 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.
Nutrition 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.

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