DIY: Homemade Yogurt

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Author: Kylee Cooks

Ingredients

Scalding method

  • 5 1/4 cups milk whole or skim-skim will take longer to become firm
  • 1 cup plain unsweetened yogurt

Non-scalding method

  • 5 1/4 cups milk whole or skim-skim will take longer to become firm
  • 1 cup plain unsweetened yogurt
  • 2/3 cup non fat dry milk powder

Instructions

Scalding method

  • Place milk in a large saucepan and heat until the milk begins bubbling around the edges and climbing the sides.
  • Remove from heat and cool to 95 degrees F
  • Once cooled, pour through a fine meshed sieve and discard any solids.
  • In a separate bowl, mix some of the cooled and strained milk with the yogurt until blended and smooth, then blend back in with the rest of the milk.
  • Pour into a glass container that will fit in your crockpot
  • Line the crockpot with an old towel, and place your glass container inside the crock. Cover the crockpot (not the glass container)
  • Use the "warm" setting for 8-10 hours (you don't want it to go above 115 degrees)
  • Pour off the whey, and blend the yogurt til smooth (not everyone does this - I like my yogurt thick, though - you might like to pour off just some of the whey)
  • Chill, enjoy!

Non-scalding method

  • Leave your milk out until it reaches room temperature.
  • In a bowl, mix some of the room temp milk with the yogurt until blended and smooth, then blend back in with the rest of the milk.
  • Pour into a glass container that will fit in your crockpot
  • Line the crockpot with an old towel, and place your glass container inside the crock. Cover the crockpot (not the glass container)
  • Use the "warm" setting for 8-10 hours (you don't want it to go above 115 degrees)
  • Pour off the whey, and blend the yogurt til smooth
  • (not everyone does this - I like my yogurt thick, though - you might like to pour off just some of the whey)
  • Chill, enjoy!
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