Homemade Yogurt

Homemade Yogurt

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Lene Marie Dotzler 3

"This is a really inexpensive way to make lots of yogurt, and it's kind of cool to boot! It also offers and endless amount of possibilities of flavors for those watching sugars. After the first batch, you can use a tablespoon of your own homemade yogurt instead of store-bought."
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Ingredients

12 h 2 m servings 281 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Pour 2 cups of water into a sealable 1 quart container, and stir in the yogurt until dissolved. Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12 to 15 hours. I use a gas oven (turned off), or even a heating pad. Refrigerate, until chilled before serving.

Reviews

40
  1. 44 Ratings

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Most helpful positive review

Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars, put the jars in a pot, and fill the pot with enough water to come up...

Most helpful critical review

My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a g...

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My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a g...

Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars, put the jars in a pot, and fill the pot with enough water to come up...

I tried using 4 cups of nonfat milk instead of the dry milk and water, and it turned out perfectly. I warmed up my oven a little, and then left the light on to keep it warm, left the mixture in...

After some trial and error with the incubation period ( I do not have a gas oven) I found that wrapping the container in a hot pad on the lowest setting for about 8 hours produced PERFECT yogurt...

Yay! This was soooo easy and delicious. I made it in a large glass mixing bowl and put it in my electric oven overnight with just the light on. If it isn't thick enough in the morning I set th...

Agree with Corrine and Sherry. Milk is the way to go. Powdered milk gives it a funny taste. I use skim milk, but whole and half and half is great if you don't mind the calories. I've a recip...

As a college student in Southern Utah I would make the yogurt, put it out in the sun and by the end of the day it was perfect(as long as the sun remained out all day) You can also add jam, vanil...

This was ok. The flavor was good but not amazing. Make sure not to stir it or it will separate and be runny.

I think this a great start for venturing into the world of homemade yogurt. However, the steps described can lead to a great deal of variability. Also, you can use any kind of milk, and not rest...

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