Homemade Yogurt

There are a lot of considerations when making homemade yogurt…

Raw milk, organic, low pasteurized or regular, skim or whole milk?  The choices you make directly affect the quality of your product.  However, the method is the same.  Making yogurt is easy!  

When I was young my mom made her own yogurt and I have done the same over the years.  Confession,  I don’t always make my yogurt from scratch but when I do I am delighted by the results.   In our family, we eat this creamy sensation on a daily basis.  I have unsweetened yogurt with blueberries many mornings for breakfast.  YUM!   Yogurt is wonderful topped with granola.   Double YUM!

There are a few ways to make homemade yogurt and I have tried them all.  My favorite way is with a cooler in glass canning jars.   I have never had a failed batch when I make it this way.   Put the yogurt in the cooler the night before and have fresh yogurt for breakfast the next morning for breakfast.

Homemade Yogurt

1 quart

Supplies

stainless steel pot

stainless steel whisk

cooler

2 quarts boiling water

4 glass jelly size canning jars and lids

Ingredients 

1-quart milk or non-dairy milk like almond milk.

1/2 cup yogurt or yogurt starter

DIRECTIONS 

1. Pour the milk into the pot and simmer on low heat until the temperature reaches 180 degrees.  You can use a thermometer to measure the temperature or heat the milk until it begins to simmer.  Remove the pot from heat and cool it down to 110 degrees.
2. Add yogurt or yogurt starter to the warm milk and whisk together until the milk mixture is smooth.
3. Pour into 4 glass canning jars and screw the lids on.   Place the jars in the cooler.
4. Pour 2 quarts of boiling water into the cooler.  Close the lid and let sit for at least 10 hours.

ENJOY!

Blessings,

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