Homemade Yogurt

Making yogurt is something that I have been doing for quite some time now, but writing about it wasn’t something that crossed my mind until I showed my cousin how simple it is. Honestly she was ecstatic that I knew how and that it was simple enough to be done right then and there.

Picking up yogurt from the store may be super convenient, but with that convenience there comes inflammation when you have an autoimmune disorder. I started making my own yogurt so I can cut down on the type and amount of sweeteners and additives. Plus making yogurt is so easy that my preschool age son can help. That and Little Bear loves having a small glass of the excess warm yogurt-milk after we put the jars into incubate.

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🖶 Print Recipe

Ingredients

So everyone has their own needs when it comes to dairy, my sister doesn’t tolerate most milk products but homemade and produced don’t seem to bother her.

What you will need is…

  • 1 -Gallon of Milk (Your Choice But Cannot Be Ultra Pasteurized)
  • 1 -8oz Container Plain Yogurt (Active Cultures)
  • Pot & Spoon For Warming The Milk
  • Jars & Lids For Storage (Should Make 136oz “8 Pints & 1 Half Pint”)
  • Incubation Vessel (Must Hold Consistent Temperature)

Things That May Help Are: 

  • A Canning Funnel
  • A Ladle 
  • Liquid Thermometer

Directions

There are a few methods that you can take in getting the milk ready for the culture. Honestly, I don’t like to rush when I am cooking, always ends poorly, especially when I am working with my son, Little Bear keeps up well in the kitchen but he still needs to be watched like a hawk.

1. First you need to gather your materials and sanitize the jars and lids you will be using. Bring out the culture to warm on the counter that way it doesn’t get temperature shock. You can still use it if it does it works great in smoothies or on cereal but I like thick yogurt really why else would you take all this time.

*Don’t forget to prep your incubation station. I use my oven with the lamp on.

*Place Boiled Water into the sanitized jars to keep them warm while you prepare the yogurt.

2.Place milk on the stove to warm. We are going for 105F for Pasteurized milk but most call for 180F then quickly dropping the temperature to below 110F so that the culture can live. That is more for the raw milk and it is necessary.

3. Once the milk is closest to 105F, remove some of the milk and combine the culture with it till smooth. Stir in the cultured milk to the pot then ladle out a half pint for your next starter.

*Poor Out The Hot Water What Little Water Remains Won’t Hurt The Culture

4. If you desire flavoring and sweetener add it here but be quick, the temperature is dropping and it needs to get into the incubator soon. Ladle into prepared jars and move to incubator as you go.

5. Once you have everything in the incubator you need to choose. Do you want mostly sweet or slightly sour yogurt? I like somewhere in between but that is because I use local honey. For sweet you need to go for a minimum of 4 hours in the incubator while a more sour can go up to 12 hours. I incubate mine for 8 hours, we prepare it right before bed so it is in all night.

6. After incubation the yogurt needs to be chilled to finish solidifying. You can consume while it is still warm but I would recommend going with a few hours of chilling before I open any of mine.

That’s It!!  Now All You Need Is To Dig In Or Pare It With Your Homemade Granola or Jelly.