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Homemade Yogurt

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  • Total Time: 8 hours
  • Yield: About 8 cups 1x

Ingredients

Units Scale
  • 2 quarts (half gallon) Whole or 2% milk (NOT ultra-pasteurized)
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup plain Greek yogurt (or homemade from previous batch)

Instructions

  1. In a large saucepan, heat milk over medium-low heat to 185 degrees F. Do not stir while heating.
  2. Remove from heat, and slowly sprinkle in the dry milk powder, stirring very gently until combined. Do not stir more than necessary.
  3. Let cool to 110 degrees F. Combine ½ cup warm milk with the ½ cup Greek yogurt, and then add back into the warm milk mixture. Stir gently just until combined.
  4. Cover with plastic wrap and poke a few holes with a toothpick.
  5. Place in oven with light on for 7 hours, up to overnight. (Do not turn on the oven, just turn on the light.) This will provide just enough warmth to allow the bacteria to develop. If you do not have a light in your oven, you could place a small task lamp with a 60 watt bulb in the oven instead (Be sure to write a note on the oven dial to remind everyone not to turn it on! I have also had good results by periodically turning my oven on to the lowest setting and then turning it right off, just long enough for a quick burst of warm air.) Be careful not to let the temperature to go over 110 degrees. My oven light keeps my oven around 95 degrees, which works well for me but anything between 95-110 degrees seems to work just fine.
  6. Divide yogurt into desired containers with lids and chill in refrigerator.
  7. Serve with desired flavor additions, such as honey, granola, coconut, fresh fruit, sprinkles, etc. Enjoy!

Notes

Store refrigerated in airtight containers for up to 2 weeks.

Find it online: https://kitchenjoyblog.com/homemade-yogurt/