Homemade Yogurt

by Stefani on 14-May-2008

Homemade Yogurt

As I mentioned last week, we have issues with breakfast. I'm not a morning person and my children, crazy little buggers, like to eat at the crack of dawn.

So, I've been earnestly seeking quick healthy alternatives to high fructose cornsyrup, either toasted or in a bowl.

So, when I came across homemade yogurt, I had to give it a go.

It was easier than I imagined, and actually tastes really great!

Here's the recipe that worked for us:

Heat your oven to around 100 degrees. (for us, this means turning the dial about a half inch before any actual numbers show up)

8 cups warm tap water
4 cups instant nonfat dry milk
6 tablespoons store-bought, plain yogurt with active yogurt cultures. You can freeze the rest of the store bought yogurt in ice cube trays to use in later homemade batches. We use Stoneyfield Farms Organic Plain Yogurt. 

In a large saucepan combine the tap water and dry milk powder. Stir well until all the dry milk is dissolved. Heat the milk over medium low heat until it reaches 180

myrnie_twin May 14, 2008 at 9:27 pm

Too funny- I just finished posting about our first foray into yogurt! I think we used the same recipe. Glad yours turned out so well! Funny, ours turned out much thicker than store-bought, corn syrup sweetened yogurt. Wonder if it depends on the batch? Or how we incubated? Hmmm…

Zelia May 15, 2008 at 2:26 am

Oh! in the oven… how great is that… i have a small machine to make them…

we put strawberries or other fruit:)

Jody May 15, 2008 at 5:15 am

Yum, sounds so yummy and easy! I definately like do-able recipes. Thanks for the link.

Mama Urchin May 15, 2008 at 5:51 am

Thickness often depends on what type of milk you use and also the cultures. We make ours in a machine too but there’s nothing like homemade yogurt.

Emily May 15, 2008 at 6:23 am

I sometimes strain my yogurt through cheese cloth for just a bit – 10-15 min maybe. This will thicken it up a bit. I put the whey that is strained off in a jar in the fridge to use for bread baking.

Our favorite way to eat plain yogurt is with a drizzle of honey and some berries.

Your recipe is just a little different than mine. I’ll have to give this one a whirl.

beki May 15, 2008 at 6:32 am

That’s pretty nifty! I always assumed you needed a yogurt maker. We may give this a go!

Elissa May 15, 2008 at 11:26 am

you are just amazing to be trying this! i seriously missed the cooking gene, because making my own yogurt is definitely WAY at the bottom of my “to do” list 😉 wish i had even an ounce of that ambition….SIGH

melmo May 15, 2008 at 1:48 pm

Thank you! Will try this soon, I’m so stoked.

Alison May 15, 2008 at 9:17 pm

Hi! We’ve also been making our own yogurt for a while now and just love it. Initially I started in order to eliminate the plastic container (while recyclable) in my attempt to reduce the amount of food I buy with packaging. So instead I buy organic whole milk in a bottle (just like the old days) and we just can’t enough of it!

Patty Thomas May 15, 2008 at 10:00 pm

Ooh! I have to try this. My daughter is a texture kid and doesn’t like some really sweet or chunky yogurts. I don’t like the corn syrup and BGH threats. A summer project! Thanks!

happymama of 3 May 16, 2008 at 7:05 am

oh sounds yum-o we will have to try this one! thanks for the great idea! you’ve such great ideas!

Mim May 16, 2008 at 7:17 am

Funny, I just made my first batch two days ago. I used the hot water cooler method to incubate it. Yum-E!

Sarah May 17, 2008 at 12:09 pm

oh i have been wanting to try homemade yoghurt for *ages* now. my kids eat massive amounts of that stuff already and good yogurt is just so expensive. you have just given me that push i needed to finally try it!

Sarah Moyar May 22, 2008 at 11:13 am

The breakfast delimma… I hear ya! I always get really inspired at http://simplybreakfast.blogspot.com

Plus these homeade lara bars http://bunnyfoot.blogspot.com/2006/02/homemade-lara-type-bars.html
are super fun and easy to make, not to mention tasty. Kids can unwrap them, and you can hit snooze. 🙂

Moira August 5, 2008 at 7:53 pm

This came out fab…thanks a mil!

Dena September 1, 2008 at 3:17 pm

Nice recipe! Perhaps it’s a silly question, but I was wondering if the milk is from dry milk powder, is boiling it prior to adding starter still necessary? I know that aseptic packaged milk does not need to be boiled before turning into yogurt. Would dry milk powder contain the same non-yogurt-friendly bacteria as fresh milk?

sarah March 19, 2009 at 9:35 am

oh i needed this right now. i’ve been making yogurt with very limited success lately. sometimes it’s right on and even thick, and sometimes it comes out like hot milk. i’m going to give canning jars and powdered milk a go…
try it with a touch of maple syrup. it’s good!

rachel March 19, 2009 at 6:10 pm

I have been considering this recipe for some time now, but I’m apprehensive about the dry milk. Have you ever made it with just regular milk? Would it be too thin?

TwoHeartsTogether March 24, 2009 at 11:01 am

This is great! I so agree with options other than cory syrup. Thanks for the post, I posted the recipe on my craft website TwoHeartsTogether!
Check out the post where your site was featured here:

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