Thursday, September 8, 2011

Healthy Homemaking Series: Yogurt

Baby Step 16 - Making Homemade Yogurt

Challenge: Make a batch of homemade yogurt.

Why: Yogurt is packed with pro-biotic goodness, containing millions of beneficial bacteria that promote a good digestive system and keep you healthy.  Organic yogurt with nothing added can get pricey, and thus making it at home is a frugal choice.

How: I have been so looking forward to this challenge!  Here is how to make yogurt at home.

1 L of milk
1 tbsp plain yogurt (must be plain - no sweeteners, thickeners, or anything)

1. Pour the milk into a large pot over medium heat.  Bring to a boil (slowly).
2. Remove from heat and allow to cool until it is lukewarm.
3. Put yogurt starter into a jar and add a bit of the warm milk.  Mix until it is dissolved then pour back into the pot and mix well.
4. Ladle out milk mixture into as many jars as necessary.
5. Turn on oven light.  Put the jars full of milk inside the stove covered with a dishcloth.  Leave them in the oven for 6-8 hours. (If you do this in the evening, you can leave them overnight.)
6. Put yogurt into the fridge to cool off, and then its ready to be eaten.
Recipe and procedure from Healthy Homemaking by Stephanie Langford.


I don't know what happed, but something is not right about this yogurt.  The one jar is snot consistency (I apologize for that imagery) and the other is as thin as milk.  They also taste awful.  If anyone has any insight as to what I did wrong, I would love to hear it.

Have you made homemade yogurt?


  1. Tough to make yogurt from most commercial brands as they die off quickly. The other issue is the milk you are using. You want to make sure it's not "ultra pasteurized." Everything is dead. You can TRY pasteurized but most people who make their own yogurt need unpasteurized milk. Good luck.

  2. Hi there. here is a nice and easy tutorial on yogurt making. I wish you success in this endeavor. My dd actually prefers homemade yogurt to store bought ever time.

  3. Thanks so much! I will have to try again.

  4. I've been making my own yoghurt weekly for months now. The trick to getting thick yoghurt is to hold the temperature for a few minutes at 180 F /85 C. I now get perfect yoghurt every time. I use store bought fresh yogurt as a starter and full fat milk which is pasteurized (but not ultra). I did post on my blog about this and I give reference to a great blog post about it too. So you can check it out if you wish here:
    I like you site BTW :)