How to Make Homemade Yogurt (without a Yogurt Maker)
Learn to make wholesome homemade yogurt without a yogurt maker. This simple, nutritious, probiotic food is so easy to make in your own kitchen with our foolproof low-tech method!
Equipment
- 2 sterilized quart jars with lids (or 4 pints, or 8 half-pints)
- thermometer (cheesemaking, candy, or infrared thermometer)
- canning jar funnel or regular funnel (optional)
Ingredients
- 2 quarts whole milk
- 1 packet yogurt culture (substitute 1-2 tablespoons fresh yogurt with live cultures per quart of milk)
- 2 tbsp powdered milk (optional, for thicker yogurt, use up to ¼ c per quart)
Instructions
- Scald milk, heating gently to 185 ℉.
- If you're using the powdered milk, add now and stir to dissolve. Let the milk cool to 112 ℉
- Sprinkle in the yogurt culture and let it re-hydrate briefly. Stir in the yogurt culture and mix well (use a sterilized or sanitized spoon).
- Pour into sterilized or sanitized jars, top with clean tightly fitting lids.
- Place in a warm water bath up to the neck of the jars, cover, and keep warm (ideally 110℉) until the yogurt is set. Try not to move or disturb it while it is setting up.
- Place jars of yogurt in the fridge and use within two weeks.
Notes
Nutritional information is an estimate per quart of yogurt, and calculated using whole milk and 2 tablespoons of nonfat dry milk (one tbsp per quart).
Nutrition
Calories: 605kcalCarbohydrates: 47gProtein: 33gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 121mgSodium: 387mgPotassium: 1519mgSugar: 48gVitamin A: 1603IUVitamin C: 1mgCalcium: 1232mgIron: 0.04mg
Tried this recipe?Let us know how it was!
