Meal Ideas

Homemade Yogurt

Homemade Yogurt


5 oz. starter (available online) OR ¼ cup unsweetened yogurt with live cultures

8 cups milk*



  1. Pour milk into a pot and simmer to 180 to 200 degrees
  2. Stir the milk as it heats.
  3. Remove pot from heat and let cool to 110 to 120 degrees.
  4. Transfer ½ cup of warm milk to a small bowl and whisk in yogurt or starter until smooth. Whisk starter-milk back into pot of milk.
  5. Cover pot with a large lid. Keep pot warm by wrapping it in towels or moving to a warm place, such as your oven with the oven light turned on.
  6. Let the yogurt sit for 6 to 12 hours, until the yogurt thickens. The longer it sits, the thicker it will become.
  7. Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.
  8. Store in class jars

*Can be made dairy-free with full fat coconut milk. If using, let yogurt ferment longer, up to 36 hours for thick, creamy, dairy-free goodness.

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