This recipe is a compilation of all the recipes that I received on Facebook, and from information I gleaned while looking around at other yogurt recipes. Feel free to play around with it, and make it work for your family.
Homemade Yogurt
Things you will need (besides food items): microwave safe bowl, candy thermometer, heating pad, cookie sheet, 2 large bath towels.
Ingredients
- 2L (8 cups) 3% milk (I've read that you can use any milk...just the end result may vary depending on the milk used)
- 1/2 cup plain yogurt with live active bacteria (very important, this is your starter)
- 1/2 cup skim milk powder
- 4-5 tablespoons liquid honey (optional)
- 2 vanilla beans, split & scraped (optional, I made mine with a hint of vanilla)
Instructions
Update February 6, 2010
- The easier Method. After making this yogurt on and off for the past year, I have seen a few different methods of making yogurt, and I have found a new favorite! Instead of placing the yogurt on a heating pad to keep it warm, I place the towel-wrapped casserole dish into a slightly warm oven (I turn my oven on to 100° for 5 minutes, and then turn it off) with the oven light on. Be sure the towel is not touching the oven light, we do not want to start a fire in your oven. Now just leave it for 10-12 hours, and the end result is a beautiful, thick, tangy yogurt that did not require any of your attention. I like to microwave the milk about an hour before bedtime since it takes about one hour for the mixture to cool down to 110°. At that time, I add the rest of the ingredients, wrap it up, put it in the oven and forget about it until the morning. This way my oven is always available during the day. I do like to refrigerate the yogurt before eating it though, so I do not eat it that morning. This is truly, the easiest way to make yogurt, and dare I say, fool proof too.
Update September 12, 2013
- We're still making yogurt on a regular basis, and when you make something this often, things just get easier and easier. Here is my routine today: I now use a batter bowl to make my yogurt in. The heavy glass bowl with a handle, spout and plastic cover are perfect for making yogurt in. I microwave 2 liters of milk for 17 minutes (in my microwave), or until it reaches 180 degrees F. I let the milk cool on the counter for 1 hour (or until the temp drops down to 110 degrees F. Add in 3/8 cup granulated sugar, about 1/2 cup yogurt from the last batch, 2-3 tablespoons vanilla, and about 1/2 cup dry milk powder (it works fine without this too, so that's optional). Place the lid on the batter bowl, wrap in a towel, and place in the just-warm oven. Now, forget about it. Well, not totally, you don't want to accidentally turn the oven on with it still in there. I leave it for about 16 hours. Overnight, and then until about lunch the next day. Place in the fridge and serve the next morning. Now, when you scoop out of the batter bowl, start by scooping from the spout area. When you do this, that area will be full of whey the next morning, and you can just simply pour it off. Do this every morning, and by the last few servings of yogurt, you have effortlessly made a greek-style yogurt. Enjoy!
Notes
- The longer you let your yogurt sit on the heating pad, the tangier & thicker your yogurt will be.
- We found that using 2% gave a better texture yogurt than skim milk did.
- Once you have added fruit to the yogurt, it will stop it from setting up properly. It is best to add the fruit right before serving and just stir it in.
- Homemade yogurt will keep well in the fridge for about 7-10 days.
- When you want to make another batch of yogurt, you can use 1/2 cup of the last batch that you made as your starter. I have read that you can use your homemade yogurt as the starter about 5 times, and then it is best to use a new store bought yogurt as the starter.
Susan says
This looks very appealing. Much cheaper than bought and probably healthier too. I'll have to give it a try…duh..wish I had kept my yogurt maker..but this seems to work well to..
~Chris says
Had to laugh when I saw your post on the Footblogs Headlines. I just made my third batch in the past few weeks. Had never made it until then. No need to deal with the heating pad – just wrap it in a towel and throw it in your oven overnight. I was surprised how warm it still was when I unwrapped it! I read about a family who has been using the same batch/starter since the 1940s! Can't say I'll be making it THAT often, but interesting. 🙂
http://hyethymecafe.blogspot.com/2011/02/homemade-madzoon-yogurt.html
Rhonda D. says
We use fresh goat milk and love it. Have you tried making kefir? It's even easier than yogurt, and fizzy and delicious. I'll be happy to send you a start 🙂
Barb says
So good to have you back! I hope the time off refreshed you. Your site is the best and I'm glad you didn't let that nasty post stop you. Love those white chocolate cranberry cookies!
Eliana says
Thanks so much for sharing this. We eat a ton of yogurt at my house too so this is going to come in really come in handy.
Kim-Cook it Allergy Free says
I love making homemade yogurt!! We have made it using fresh goat milk many many times, like Rhonda. It is so so yummy and so much better than any store bought! I love your post and this fabulous recipe!! I love your method. And my favorite way to eat yogurt is when it is really really tangy! Yum!
xo
kim
Downtown Seattle Restaurants says
Holy sweet Homemade Yogurt! You are amazing. Seriously.
Jeanine says
@SusanI'd say this is even easier (and makes way more at one time) than your old yogurt maker used to make, Mom. Give it a try!!
Jeanine says
@~Chris Chris, great minds think alike, huh? 🙂 I've made a few batches already, and it seems to be getting better & better each time. So good!
Jeanine says
@Rhonda D. I've never tried with goat milk, but heard that any kind of milk will work. I've never even heard of kefir…what does one do with it?
Jeanine says
@Barb Thanks, Barb! It's nice to be back (and I love those cookies too). 🙂
Jeanine says
@Eliana Definitely worth making yourself. SO simple to do, and it costs at least 1/4 of what bought yogurt costs, and tastes way better (and has no other additives, which is nice).
Jeanine says
@Kim-Cook it Allergy Free Am I the last one to try making homemade yogurt? Well, we're hooked now, I just have to keep on top of it so I don't have to buy any for starter. 🙂 It is way better than bought yogurt, that's for sure!
Jeanine says
@Downtown Seattle Restaurants Thank you!
Carol@easytobeglutenfree says
I made this a couple of days ago. I used whole milk and I strained it after it was chilled so that it is really thick. It's fantastic!! Thanks for the inspiration!
Jeanine - The Baking Beauties says
@Carol@easytobeglutenfree, That's fantastic, Carol. So glad that it worked well for you. It's really quite amazing, easy, and tastes fantastic. I've got another batch on the go today too. 🙂
Anonymous says
ok…i have put off trying homemade yogurt because all the recipes i've tried loooked too complicated, but this looks easy and one reader's suggestion of wrapping in a towel and putting in oven is even more simple..going to have to try. we eat only goat milk/yogurt (which is crazy expensive) so i'm just wondering what i might substitute for the skim milk powder????? those of you who have made it with goat milk, what have you used??? Shelley Laspa (I'm choosing anonymous so i don't have to sign up for an account)…
Jan says
You don't need to wrap a towel. Just turn the oven light on and leave it in there. That's what I do. Have been making yogurt at home for the past three years this way.
Carley says
Will this work with Soy milk… I need something lactose free? Is there another way to heat without a heating pad? I don't have one.
Holly says
Have you ever made frozen yogurt from your homemade? I love the tart frozen yogurt at all those froyo places, but I hate the price, and sometimes, I want it now! Thanks for any help.
Jeanine - The Baking Beauties says
@Carley, Carley, I've heard that it works well with many kinds of milk, I'm just not sure what you'd use for your starter then. You can make it in a slowcooker on warm, or even just put it in the oven with just the oven light on. I wonder if just putting it outside on a warm day wouldn't work well. Never tried that though.
Kate says
How long would I leave it in my slow cooker on low ‘warm’?
Jeanine says
I haven’t made it in the slow cooker, but you can find instructions for that here: http://crockpot365.blogspot.ca/2008/10/you-can-make-yogurt-in-your-crockpot.html
Jeanine - The Baking Beauties says
@Holly, Holly, I haven't tried it, but I don't see why it wouldn't work! I'll give a frozen yogurt a try later this summer, and let you know how it worked. 🙂
Gina D. says
Making your own yogurt is so easy, and it is great to be able to make it the way YOU and your family like it. I always find the store bought to be too sweet, so I use a little less sugar in mine on the final mix. I’ve also made it with only powdered milk, made up following the package directions. I use my Crockpot to make my yogurt. Just do an internet search for the directions. They are all about the same. I’m going to attempt to make it this week with Almond milk. We will see how that turns out. Thanks for all your great recipes and tips! : )
Jeanine says
Yes, versatility is great with this. I use natural sweeteners now, and love that I know what’s in it, and how much of everything too. 🙂
Jeanine says
Gina, let me know how the almond yogurt turns out, I’m interested to hear!
Dorothy says
Just want to clarify something for myself. Do you leave the oven on low heat for the whole 10-12 hours? Or just heat it up, then turn it off?
Jeanine says
Turn the oven off. I just heat it up so it’s slightly warm in there, then the light keeps it warm all night long.
Kate says
I don’t have an oven light! Or a window 🙂
Stacey says
I have never used skim milk powder in my homemade yogurt. Have you tried to make it without? I plan on making yogurt tomorrow in my slow cooker.
Kate says
I would want to know where to buy the powdered milk that is ORGANIC.
Jeanine says
Yes, you can make it without without a problem. I just use whole milk instead of the 1% we normally drink then. 🙂
Ali the Skinny GF Chef says
Well Jeanine, you smart little cookie, I’m intrigued! I’ve been making yogurt in the crockpot every week for quite awhile now and love it, but I’m going to try your use of the microwave to save some time!
Love your tip on scooping from the spout and pouring off the whey. That will save me time too. I’ve been straining my yogurt (and it’s kind of a pain) then I save my whey and mix it into homemade mayo and baked goods.
I warm my oven to 110, turn off, and then keep the oven light on while the yogurt incubates. I leave my yogurt in the oven for 18-24 hours.
Thanks so much! Ali
Jeanine Friesen says
Thanks, Ali! I found that when I strained it, I ended up losing quite a bit of good yogurt (on the cloth from straining it), or I’d end up with some that lost a lot of whey and was REALLY thick, while some areas were still a little runny.This way it’s no fuss, no mess. 🙂
Dave says
Been using the oven method for years and it works perfectly.
I heat the milk with a Nuwave PIC induction plate which gives far better control over the temperature with no risk of burning and then cool in an ice bath for speed.
Oven on for a couple of minutes to heat it up and then leave the light on to maintain the temperature.
Usually start it about 10pm, that way it’s ready by 6am the next morning. I’ve not really experimented above 8 hours but seeing some of you are letting it go for a lot longer than this I might give longer incubation a try on my next batch.
Once incubated I refrigerate and in the evening transfer to a strainer. I wanted something that would easily accommodate 2-3 quarts or more so I made my own strainer from a large flat bottomed stainless bowl with a load of 1/8″ holes drilled in the bottom. I place a coffee filter paper over the holes and pour in the yoghurt. Straining through the filter paper is very slow but allows you to pick it off at whatever consistency you want without the risk of over or under straining. 24hrs gives a nice thick consistency, 36hrs for Greek and 48hrs or more for cheese. The strained yoghurt falls cleanly off the filter paper with no wastage.
I often read that the starter should be replaced every few batches. This is simply not true, my current yoghurt is the offspring of a starter I bought over a year ago. I think the key is that it needs to be fresh so you need to be making a batch every week. If I know I’m not going to be able to keep to this routine e.g. vacation I make sure I freeze some freshly made starter for use on my return.