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Rachel Ballinger

Homemade Yogurt

Smooth and creamy, this homemade yogurt is delicious!
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Servings: 1 Quart
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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.)

Method
 

  1. Pour milk into a pot and heat on stove to 180 degrees.
  2. Turn off heat and let milk cool to 110-115 degrees.
  3. Whisk in the yogurt. Add vanilla and sweetener if desired.
  4. Strain milk into a quart jar and put a lid on.
  5. 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.