Homemade Yogurt Recipe

1. 1

   Create a double-boiler from two stock pots, with water in the outer one, and your half gallon of milk in the inner one. Using a thermometer (clip-on is ideal), heat milk to 185F, stirring often to prevent burning/sticking.

2. 2

   Remove pot of milk to a cold water bath in your sink until it lowers to 110F, stirring occasionally.

3. 3

   Stir in 2-3 Tbs of plain yogurt with active cultures, as a starter. Dannon is a good choice. For future batches you will use your own yogurt.

4. 4

   Cover and place on atop a heating pad, on a cutting board. Turn heating pad to medium and cover with a tea towel. Let it sit for seven hours undisturbed.

5. 5

   After seven hours, uncover and stir thoroughly. Pour into old yogurt containers, or similar, and place it in your refrigerator overnight.

6. 6

   After refrigerating overnight, your homemade yogurt is ready. It will last 2-3 weeks in the refrigerator. Be sure to save 2-3 Tbs for your next batch.

* Per serving · 4 servings · Values may vary.

No additional tips available.