Yogurt – Recipe


Homemade Yogurt Straight from the Farm
Homemade Yogurt Straight from the Farm


We receive quite a few requests from folks on how to make yogurt at home.  It is really quite simple and does not require a whole lot of fancy equipment.  Here is the method we have found we like the best.

  1. Measure out the amount of milk that matches the quantity of yogurt you wish to make.  One quart of milk will yield one quart of yogurt.
  2. Pour this in a saucepan.  Heat the milk over a medium-low temperature until the milk gradually warms to between 110 and 115 degrees.
  3. Pour the warmed milk into mason jars of the desired size and then add plain yogurt as a started culture.  You will need to add a tablespoon of plain yogurt to each quart of milk.  A pint size jar of warmed milk will require a half tablespoon of yogurt.
  4. Tighten lids onto the mason jars and place them in an ice chest with a tight seal.  We have found that a small igloo cooler will hold about 6 pint jars which yields 3 quarts of yogurt.
  5. Fill the empty space in the cooler with water that is 120 degrees in temperature.  The water should cover the jars completely.
  6. Close the lid of the cooler and allow the yogurt to culture anywhere from 8 to 24 hours.  The longer the yogurt cultures the tarter and thicker the yogurt will become.  You will want to monitor the temperature inside the cooler the first couple of times that you use a cooler to make sure that the water is not cooling below 110 degrees.  If the water does cool, empty some of it and replace with water that is near the 120 degree.  Be sure not to exceed a water temperature of 120 degrees or the started culture will fail.
  7. Once the culturing time has passed, remove the yogurt from the cooler and place the jars in the refrigerator.
  8. Be sure to save enough yogurt to use as your next starter culture.

Enjoy!!  Leave comments as to how you like to eat your yogurt.  Do you mix it with fruit, make it into smoothies, strain it to make yogurt cheese???  Share your yogurt based recipes with us and you might just find them feature in our future recipe posts.



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4 Replies to “Yogurt – Recipe”

    1. For a really thick yogurt, almost like a greek yogurt, I would recommend at least 12 hours and up to 24. Less than 12 hours and the consistency will be on the thin side. Be sure to keep checking the temperature of the water. If the water cools, the process will stop.

      Let us know how it turns out.

    1. Mike,
      I honestly have never used a dehydrator to make yogurt. We actually do not even own one, although it is on our wish list. The important thing to remember about making yogurt is that it needs to incubate at about 110-115 degrees. Warming the milk in the sauce pan would insure that the milk at least started out at this temperature. Then all you would have to do is make sure that it maintained that temperature. If you feel that the dehydrator will raise the temperature of the milk from the coldness of your fridge to the desired 110 degrees, then I would just begin the 8-24 hours of culturing on to the time that it would take for the milk to get warm enough to begin culturing.

      I wish I could be of more help. You have provided another wonderful reason for me to share with the Farmer as to why a dehydrator would be a wonderful investment for our family!

      Happy yogurt making,

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