0 from 0 votes

Make simple homemade yogurt and feel good about what you're eating! Try this easy recipe, with no need for special equipment!

Course: Snack
  • 1/2 Gallon whole milk
  • 1/4 cup plain whole milk yogurt
  1. Place milk in a large pot with a wooden spoon over the top and set the heat at medium-high. The spoon will protect the pot from overflowing in case you take your eye off it and it suddenly starts foaming.
  2. Stirring occasionally, bring the milk up to 185 degrees F. Measure with a thermometer or judge by sight - 185 degrees is about the point at which the milk is foaming but not yet boiling.
  3. Remove milk from the heat and let cool to 115 degrees F. Once again, you can measure the temp with a thermometer or judge for yourself. 115 degrees is probably the upper limit for being able to put your finger in and, although uncomfortable, keep it in without burning yourself. If you have to pull your finger out, it's too hot. If it feels comfortable and there's no hot "sting" at all, it's probably too cool. Please don't put your finger in steaming milk! Admittedly, a liquid thermometer is easier, and safer, for this step! You can speed up the process by putting the pot in a sink of cold water.
  4. When the milk has cooled to 115 degrees F, remove a cup or so of the milk and whisk in the 1/4 cup yogurt until smooth. Then return the milk-yogurt mixture to the pot and stir well to incorporate.
  5. Pour the milk and yogurt mixture into your desired containers. Two quart-sized canning jars will fit the 1/2 gallon of milk used in this recipe. Screw on lids loosely.
  6. Heat the oven to around 115 degrees F, and then turn the oven off. Turn on the oven light and add the jars to the oven. Be sure the oven is turned off.
  7. Let the jars incubate in the oven for at least 9 hours. The longer the incubation, the more sour the yogurt will be. If it is particularly cold in your kitchen, you may want to turn the oven on for a minute or two every couple hours, but in my experience I can just leave it the entire time.
  8. After the incubation period, remove the jars, tighten the lids, and place in the fridge where the yogurt will finish setting. When cooled through, enjoy! The yogurt will keep for many weeks in the refrigerator.