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Homemade Yogurt

Kate Schat
If you've struggled with making homemade yogurt with limited success, or it just feels overly complicated, try this easy method with just a few simple ingredients!  
4.86 from 7 votes
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Prep Time 5 hours
Cook Time 1 hour
Incubation Time 14 hours
Total Time 20 hours
Course Breakfast
Cuisine American
Servings 16 servings
Calories 149 kcal

Equipment

  • Thermometer
  • Large Pot
  • Whisk
  • 3 Quart Jars with Lids
  • Cooler

Ingredients
  

  • 3 litres milk not ultra-pasteurized
  • 3 tablespoons plain yogurt
  • 6 tablespoons honey
  • 3 tablespoons vanilla

Instructions
 

  • Heat your milk (with optional sweetener) in the pot to 185F over medium heat, whisking every few minutes. 
  • Cool your milk to 115F-120F.
  • Whisk the culture into the milk really well, go up and down, side to side.
  • Pour into your quart jars.
  • Put your jars into the cooler and fill with hot tap water, half way up the jars. Our tap water comes out at about 108F, you wouldn't want anymore than 115F.
  • Close the lid on the cooler, and leave it a minimum of 12 hours, preferably 14 or so.
  • Take it out of the cooler and put it in your fridge.

Video

Notes

  • Yields 3 quarts

Nutrition

Serving: 6ozCalories: 149kcalCarbohydrates: 16gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 24mgSodium: 76mgPotassium: 304mgFiber: 0.02gSugar: 16gVitamin A: 317IUVitamin C: 0.1mgCalcium: 243mgIron: 0.04mg
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