Homemade Yogurt

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 62.9
  • Total Fat: 1.6 g
  • Cholesterol: 6.6 mg
  • Sodium: 101.0 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.6 g

View full nutritional breakdown of Homemade Yogurt calories by ingredient
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This is a yummy, easy recipe for homemade yogurt. I add fresh fruit, homemade jam or use it as sour cream in recipes such as beef stroganoff. This is a yummy, easy recipe for homemade yogurt. I add fresh fruit, homemade jam or use it as sour cream in recipes such as beef stroganoff.
Number of Servings: 6


    1 3/4 cup milk
    1/4 cup powdered whey or milk
    1/4 cup store-bought plain yogurt with active cultures

    You will also need: a themometer that can go from 80 degrees to 180 degress; a cooler with a lid, several quart canning jars with lids (I used 5), and a towel.


In a large saucepan, combine the liquid milk and powdered whey, stir it very well and let sit for a few minutes then stir it again. Heat the milk over medium-low heat, stirring constantly, until it reaches 180 degrees. This kills off any bacteria. Remove from stove and allow milk to cool to 115 degrees. If the milk is hotter than 115 degrees, it will kill the yogurt cultures. Add the store-bought yogurt to the milk and stir well. Let it sit for a few minutes and then stir once more.

Carefully pour the mixture into a sterilized quart-sized canning jar, place the lid on the jar. Place the jar into the center of a cooler. Put very hot tap water into the other 4 jars and put around the yogurt jar without touching. Place a towel over the top of the jars and put the lid on the cooler. The yogurt needs to incubate at 100-110 degrees for 6-8 hours. About 1/2 way through, check the water in the jars to make sure they are still warm. After 6 hours, check the yogurt for thickness. Your yogurt will be almost as thick as store-bought yogurt.

Once the yogurt is as thick as you like it, chill overnight before eating.

You can make this recipe without the powdered milk/whey but it helps to thicken the yogurt to the consistency of store-bought yogurt. I always use store-bought yogurt for the culture as homemade yogurt can sometimes lose the active cultures over time. I purchase a large container of organic plain yogurt and use my ice cube tray to freeze it in the portion needed. Then when I'm ready to make yogurt again, I just pop a yogurt cube out and let it thaw on the counter while I'm heating the milk. Also, this yogurt is a little bit more sour than store-bought yogurt but it also doesn't have as much of the sugars and very little calories. If you like your yogurt sweeter, you can add a couple tablespoons sugar (or preferred sweetener) to the milk when you add the yogurt.

This makes six 5.33 oz servings. Add some fruit and you have a full 6oz serving of fresh yogurt.

Number of Servings: 6

Recipe submitted by SparkPeople user ALENAORRISON.

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