Homemade yogurt is a nutritious snack loaded with probiotics that are especially good for your gut. It’s also very easy to make. Win, win.
I prefer my yogurt plain with just a touch of vanilla stirred in. Unsweetened yogurt is delightfully tangy. The type I make isn’t as thick as you might be used to, but you can add powdered dry milk or unflavored gelatin if you want it thicker. Also, in my experience, the longer you let the yogurt incubate, the thicker it will get.
Once the yogurt is ready, you can make it fruity and/or sweet by adding whatever type of fruit or sweetener you prefer. My boys like it with blueberries.
Yogurt is like buttermilk in that once you use a dried culture on the first batch, you can just use the previous batch as a starter for each new batch. I buy my cultures online from New England Cheese Making Supply Co.
Before I put the recipe below, I will give you a five ideas on how to incubate your yogurt in case you don’t have a yogurt maker. I also know that InstantPot has instructions for yogurt making, too. Since I have a yogurt maker, I haven’t tried any of the ideas below, but I’ve read that they work. The important thing is to keep the yogurt temperature somewhere between 110-115°F, the ambient temperature between 68-74°F for at least six hours. (I prefer 7 hours.)
Oven: After your oven is preheated to 120°F, turn it off and, using a glass or ceramic bowl, put the yogurt inside for six hours.
Cooler: After putting your yogurt in glass jars, place the jars into a cooler overnight, along with several jars of hot water.
Thermos: Fill an insulated thermos with the yogurt, wrap towels around it, and put the thermos in a warm place for six hours or overnight.
Slow Cooker: Preheat a slow cooker on low and add your yogurt to the pot in glass jars. Turn off heat, cover cooker, and allow to sit for six hours or overnight.
Sun: Place yogurt in lidded glass or ceramic bowl and put the bowl in a sunny spot for six hours.
I usually double the below recipe, but I would only suggest doing that if you want a lot of yogurt and have two yogurt makers (like I do).
- 4 cups whole, low-fat, or skim milk
- 3 tablespoons live yogurt culture or 1 packet of dried yogurt culture
- Add milk to a saucepan and warm to around 180°F. If you’re using a thickening agent, add it right after you pour in the milk.
- Remove milk from heat and let it cool to about 110°F. Once cool, add in the culture.
- Pour milk into whatever incubating container you are going to use.
- Keep yogurt between 110-115°F for at least the next six hours.
- Use yogurt within two weeks and store in an airtight container in the fridge.