How to Make Yogurt

by - 4:39 PM

Making yogurt is really easy and is about 1/2 the price of what you buy in the store. Oh and it tastes really yummy also. All you need is milk, a glass jar and a starter. I filled my 1 quart mason jar and then put a little less then 1/4 cup of yogurt from the store. Once you make your first batch you can use that as a started to make more.
Mix it in with the milk and set it in a warm place for 8-10 hours or less depending on how quickly yours goes. Make sure that the place is around 90-100 degrees. I put mine by my wood stove. Others use a dehydrator or a heating pad. If your have a crock pot that has a warm setting (test it to make sure it's not too hot) fill it up with water and place the jar with a lid on it in the water. If your area is too hot then the bacteria from the yogurt that you placed in will die and all you will have is curdled milk.
To make my yogurt this morning I used organic whole plain yogurt as a starter and I used organic whole milk. I want to try vanilla at some point also!!! Jenne don't you know how to do that :) ???







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7 comments

  1. tanna2:43 PM

    awesome... love it! Great photos too.

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  2. Anna8:53 PM

    Maybe I will have to try this, we go thru plain yogurt quite fast. Do you know how to do with raw milk? I don't know if it's safe to leave it out that long.

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  3. Jenne10:40 PM

    Anna, with raw milk, you may not need a starter...however, do google it. And what Kim failed to mention is you are supposed to scald the milk first--but again, with raw milk, it may be diff.

    Kim, look at you all teachery!! :) You're so good!

    The booz in most vanilla will have a slightly detrimental effect on the bacteria. No big deal unless you're going for lactose free yogurt, in which case, just wait and make it vanilla after the fact--but booz is not SCD. Also, although Honey is SCD, it is antimicrobial, and will quite drastically lower your bacteria count, and mess with your lactose free attempt--add after, LOVE you and your blog!

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  4. tanna6:58 AM

    all the better with raw milk!

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  5. Kim9:10 AM

    I have made raw milk goat yogurt and it turned out great. My supplier of the raw milk said that you are not suppose to heat it up. I haven't heard that you needed to scald regular milk also. Both times I have made it, it turned out great and I had not scalded it. So I will have to look into this.

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  6. anya*4:58 PM

    yum. I love to make yogurt also. I have made vanilla with a vanilla yogurt starter and added a vanilla bean. I preheat my oven to 200* and then turn it off when I put my jars in it. It stays the perfect temp and set easily.

    The kids only like it mixed with fruit (home canned of course;)).

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  7. anya*5:00 PM

    Also, I have only made it scalded first. I didn't know you didn't have to.

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