Smooth and creamy, this homemade yogurt is easy to make. You can make a large batch for way less than buying it at the store and it’s so healthy. You know exactly what’s in it. 

We make a lot of smoothies with the yogurt. Also it goes really well with my homemade granola and fruit for a nutritious breakfast or snack. My kids will pull it out of the fridge and eat it straight from the jar! 

It’s easy to double this recipe and make it as big as you want. I usually make a gallon at a time. I use one gallon milk, 5.3 oz plain Greek yogurt, 4 tbsp vanilla extract, and 1 cup sugar. 

HOW TO MAKE HOMEMADE YOGURT

Ingredients Needed:

• whole milk – raw milk is best, cow or goat but I have often used regular store bought milk and it makes awesome yogurt too
• plain Greek yogurt – no sugar or fruit added and any brand works as long as it has live active cultures
• vanilla extract, optional 
• sweetener, optional (I use sugar)

Equipment Needed:

• a pot to heat the milk up
• digital thermometer – I like this one 
• a whisk
• a small strainer that fits a quart jar – Forjars has my favorite stainless steel funnel and strainer set 
• a ladle 
• quart jar with lid
• ice chest 

Step One:

Pour milk into a pot and heat on stove to 180 degrees. (Keep an eye on the pot. Half the time I let it boil over because I get distracted. Lol! It’s ok if it boils over, just keep going.) 

Step Two:

Turn off heat and let milk cool to 110-115 degrees.

Step Three:

Whisk in the yogurt. Add vanilla and sweetener if desired.

Step Four:

Strain milk into a quart jar and put a lid on.

Step Five:

Place jar in an ice chest and fill with 115-120 degree water about 3/4 way up the jars. Close ice chest and incubate for 8 hours and then refrigerate.

Step Six:

Enjoy your smooth and delicious homemade yogurt! 

Here’s to making more of our own foods! 

~Rachel Ballinger ☕️💕

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Homemade Yogurt

Smooth and creamy, this homemade yogurt is delicious!

Course Breakfast

Cuisine American

Keyword Dairy, Yogurt

Servings 1 Quart

Author Rachel Ballinger

Ingredients

• 1 quart milk
• 2 tablespoon plain yogurt
• 1 teaspoon vanilla extract optional
• Sweetener of choice optional (I’ve used stevia and sugar with good success. Maple syrup tends to make the yogurt runny for some reason.)

Instructions

• Pour milk into a pot and heat on stove to 180 degrees.
• Turn off heat and let milk cool to 110-115 degrees.
• Whisk in the yogurt. Add vanilla and sweetener if desired.
• Strain milk into a quart jar and put a lid on.
• Place jar in an ice chest and fill with 115-120 degree water about 3/4 way up the jars. Close ice chest and incubate for 8 hours and then refrigerate. Enjoy!

Notes

Tip: It’s easy to double this recipe and make it as big as you want. I usually make a gallon at a time. I use one gallon milk, 5.3 oz plain Greek yogurt, 4 tbsp vanilla extract, and 1 cup sugar. 

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