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Make Your Own Yogurt

September 19, 2011 by Katie Mae Stanley 10 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
Homemade yogurt is so simple to make, and a great way to add beneficial bacteria to pasteurized milk. While I prefer to consume raw milk, it isn’t always available. Yogurt makes pasteurized milk full of good bacteria again. I started making yogurt this past year when one of my girls had a recurring yeast infection. I took her off of all sugars including fruit, white flour, and limited her soaked grain consumption. I added this yogurt and probiotic pills. She was completely healed and has yet to have another yeast infection in the past five months! I love that God has given us real foods and herbs to heal our bodies. Because she really didn’t care for the taste of the plain yogurt I added a pinch of stevia and 1/2 tsp of vanilla to every cup of yogurt.

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Make Your Own Yogurt

Author Katie Mae Stanley @ Nourishing Simplicity

Ingredients

  • 2 quarts whole milk
  • 4 TBS whole fat yogurt
  • 4 1-quart glass jars
  • Candy Thermometer
  • Large stock pot
  • Small kitchen towel
  • 4 additional kitchen towels

Instructions

  1. Fill two very clean jars with the whole milk. Place a towel in the bottom of the sauce pot. Put both jars of milk in the pot on top of the towel (this is to prevent the jars from cracking when heated). Add water to the pot until the water comes 3/4 of the way up the jars.
  2. Clip the candy thermometer onto the side of the pot so that the tip is submerged in the water. Bring the water to a boil. Remove the candy thermometer from the water and clip to the side of one of the jars. Continue to boil until the milk reaches 185 degrees F. Remove the jars of milk from the water and allow to cool to 110 degrees F.
  3. While the milk is cooling remove the water and towel from the pot. Fill the two remaining jars with boiling water. Place them in the pot. Once the milk has cooled to 110 degrees F( this normally takes at least an hour), stir in 2 TBS of whole fat or greek yogurt into each jar. Screw on the lids and place in the same pot as the jars with the boiling water. Place the lid on the stock pot and cover with 4 kitchen towels to keep the heat in the pot. You want to keep the milk/yogurt at a consistent 110 degrees F until firm which takes from 4 to 24 hours. Change the water in the jars as needed. Keep the pot in the warmest location in the house as long as it does not raise temperature of the milk/yogurt above 110 degrees F. You will know that the yogurt is ready when it is slightly firm. The yogurt will keep in the fridge for about one month.

 

Ways to enjoy your yogurt:
Drizzled with raw honey and a little vanilla
With fresh or frozen berries
In smoothies
As frozen yogurt (recipe)

This post is part of Monday Mania, Hearth and Soul, Pennywise Platter Thursday, Simple Lives Thrusday, Frugal Days, Sustainable Ways,

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Filed Under: Recipes Tagged With: Dairy

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Anki

    June 26, 2015 at 11:01 am

    The yogurt which i add to the milk – can it be the store bought variety? the packaged yogurt?
    my previous experience, making yogurt at home using the packaged yogurt as starter has always made yogurt which is not firm and looks weird. tho – it tasted okay.

    But – given your post – I am ready to give it a try again.

    Reply
    • Katie Mae Stanley

      June 26, 2015 at 4:40 pm

      I use plain full-fat yogurt from the store. It has always turned out nice and thick. The only time it was runny was when I used goat milk.

      Reply
  2. Bethany

    July 3, 2012 at 10:01 pm

    This awesome post only has three comments (one being yours) and that is just sad! So I’m going to add my two cents.

    I had in the past entertained the idea of making yogurt, but it sounded very picky and hard to make. Now I’m one for a challenge, but people kept saying that it’s not worth my time if I don’t have a yogurt maker. Well, then you posted this in September and stressed how easy it is. So I just DID it! I closed my ears to all negative advice and whipped up a batch. Your blog post was so inspiring that you convinced me it was easy. I think it was alot of the fact that you just used good old simple towels and “homemade” double boiler.

    Needless to say by the third or so time it was easy as cake and…who needs a recipe? Once you’ve got it, it’s a no-brainer.

    I am not a fan of yogurt from the store, ESPECIALLY flavored stuff. But I was thoroughly addicted to homemade yogurt on the first batch.

    So all this to say…thank you. And everyone who stumbles across this now old post…JUST MAKE IT!! It is SO stinking easy you’ll wonder why you never made it before. It sounds complex, but it’s not at all. If it didn’t involve a stove, a 4 year old could make it. That’s how easy it is.

    Reply
    • Katie

      July 5, 2012 at 6:23 am

      Thank YOU Bethany! You are such a encouragment! Blessings!!!

      Reply
  3. Allison at Novice Life

    September 29, 2011 at 6:56 pm

    I just made [crockpot version] homemade yogurt for the first time last week. It has taken me some getting used to its consistency since it is a tad runnier than what I am used to, but so much better and healthy! I had a small dad of homemade jam in mine to sweeten it up!

    Reply
  4. Katie

    September 23, 2011 at 2:34 am

    Penny, hopefully you can find time to make some yogurt in the midst off all the other awesome things you make! I’m trying out your fig honey today!

    Reply
  5. Penniless Parenting

    September 20, 2011 at 7:21 pm

    I love homemade yogurt! I need to get started making it again; I’ve been just a little lazy in that sense. Thanks for the inspiration!

    Thanks for participating in the Hearth and Soul blog hop!

    Reply

Trackbacks

  1. 12 Healthy Homemade Yogurt Recipes - it's a love/love thing says:
    November 8, 2017 at 5:00 pm

    […] Make Your Own Yogurt from Nourishing Simplicity […]

    Reply
  2. Lacto-fermented Sparkling Apple Cider - Modern Alternative Mama  says:
    January 24, 2016 at 11:59 pm

    […] recipe id=’6′]*To make your own whey you will need homemade yogurt, high quality plain yogurt from the store or homemade dairy kefir. Place a colander in a large […]

    Reply
  3. Lacto-fermented Sparkling Apple Cider - Modern Alternative Mama says:
    October 30, 2014 at 6:50 am

    […] recipe id='6']*To make your own whey you will need homemade yogurt, high quality plain yogurt from the store or homemade dairy kefir. Place a colander in a large […]

    Reply

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