Homemade Yogurt

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Homemade Yogurt

Homemade Yogurt
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: more than 2 hours Source: DCC
Food Groups: Dairy
Main Ingredient: Fruit
Meal Type: Breakfast & Brunch, Lunch Entrée, Snack, Dessert, Salads & Dressings, Sauces
Special Features: Simple (6 or less ingredients) , Kids Love It, Kids Can Help Make It , Make Ahead

Making yogurt at home can be a fun family activity. This recipe for plain yogurt allows you to control both the fat content of the yogurt and the added flavors and sweeteners.


1 quart (4 cups) low-fat or fat-free Milk
2 tablespoons Yogurt, plain with live, active cultures
2/3 cup fat-free powdered Milk (Omit if using whole milk)

Non-stick saucepan, 2 quarts or larger
Candy or general cooking thermometer
Quart sized jar, container or insulated bottle

For sweetened yogurt, stir in
2-4 tablespoons Honey or Maple syrup
1-2 cups fresh or dried Fruit
1/2 teaspoon Vanilla


Combine milk and powdered milk in a non-stick saucepan. Wisk together and constantly stirring, heat milk to 180-190 degrees. The milk will be steaming, expanding and beginning to form bubbles.

Remove from heat and let milk cool to 115-120 degrees.

In a small container, mix two tablespoons of yogurt with two tablespoons of the heated milk and wisk until smooth.

Stir yogurt mixture into the saucepan of cooling milk and continue stirring for at least two minutes.

Pour the contents of the saucepan into a warm jar, container or insulated bottle. Cover it and keep it warm until it sets, usually 4-6 hours. You can wrap the jar in kitchen towels, place your container in an insulated cooler or place it in the oven with a light bulb on.

Once the yogurt sets, refrigerate it to firm its structure and mix in any desired flavorings.

Nutrient Information
Calories: 152
Total Fat: 3 g
Saturated Fat: 2 g
Polyunsaturated Fat:
Monounsaturated Fat: 1 g
Sodium: 131 mg
Carbohydrates: 21 g
Protein: 10
Fiber: 0
Vitamin A: 11 %
Vitamin C: 1 %
Calcium: 351 mg
Iron: 1 %

Cook's Notes:

Nutrition calculated 3.16.12 using low-fat milk and two tablespoons maple syrup.

It's important to note that milk does not boil like water- it expands and rises instead of bubbling. Therefore, it is important to watch the milk closely while heating and use a pan 2 quarts or larger.

Also, it is advisable to use a non-stick pan and stir milk constantly to prevent/reduce scalding.

Homemade yogurt will keep in the refrigerator for about a week to 10 days and can be used to make future batches of homemade yogurt.