Homemade Yogurt

Homemade Yogurt

35 Reviews 3 Pics
  • Prep

    2 m
  • Ready In

    12 h 2 m
Lene Marie Dotzler
Recipe by  Lene Marie Dotzler

“This is a really inexpensive way to make lots of yogurt, and it's kind of cool to boot! It also offers and endless amount of possibilities of flavors for those watching sugars. After the first batch, you can use a tablespoon of your own homemade yogurt instead of store-bought.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. Pour 2 cups of water into a sealable 1 quart container, and stir in the yogurt until dissolved. Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12 to 15 hours. I use a gas oven (turned off), or even a heating pad. Refrigerate, until chilled before serving.

Share It

Reviews (35)

Rate This Recipe
SherryAmour
299

SherryAmour

My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a glass 9 x 12 baking pan. We used whole milk, half & half was even better! Mix yogurt with 4 cups of milk. Place in lowest setting on oven, place on top shelf of oven, and leave over nightin closed oven. You should have yummy yogort by morning. Mix with your favorite fresh fruit. Sweeten with honey, sugar, or your favorite sweetner.

plundquist
215

plundquist

Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars, put the jars in a pot, and fill the pot with enough water to come up to where the milk/yogurt mixture is in the jars. Then put a candy thermometer in the water. Turn the burner on really low and get the water to between 110 and 120 degrees, and keep it there for 4-6 hours. Worked like a charm, and then you just put the lids on the jars and pop them in the fridge and you have individual servings all ready to go!

APSTAATS
193

APSTAATS

I tried using 4 cups of nonfat milk instead of the dry milk and water, and it turned out perfectly. I warmed up my oven a little, and then left the light on to keep it warm, left the mixture in there overnight, and put it in the fridge when it had solidified enough. I think since my oven was not that warm, I had to leave it in quite a bit longer, but it turned out really good, and was fun to make!

More Reviews

Similar Recipes

Homemade Fresh Cheese
(32)

Homemade Fresh Cheese

Homemade Plain Yogurt
(27)

Homemade Plain Yogurt

A Homemade San Francisco Treat: Chicken Vermicelli Rice
(12)

A Homemade San Francisco Treat: Chicken Vermicelli Rice

Yogurt Mint Soup
(6)

Yogurt Mint Soup

Bananas About Homemade Yogurt!
(5)

Bananas About Homemade Yogurt!

Yogurt Rice
(3)

Yogurt Rice

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 21.9 g
  • 7%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Homemade Fresh Cheese

>

next recipe:

Yogurt Mint Soup