Why Homemade Yogurt?
Like most things homemade, yogurt you make yourself is just better:
- It tastes better
- It's better for you (no preservatives, sugar or chemicals added)
- It's less expensive
- There's no packaging waste
So if you are ready, let's learn to make yogurt »
- 1 Half gallon of milk (any fat % you like)
- 2-3 Tbs of plain yogurt (as a starter)
- 1 8-10 Qt stock pot
- 1 4-5 Qt pot with lid
- 1 Metal or plastic spoon
- 1 Dial thermometer with clip
- 1 Heating pad
- Create a double boiler using the two stock pots and bring the milk to 185°F, stirring to avoid a skin forming.
- Cool the milk to 110°F using a cold water bath, stirring to avoid a skin forming.
- Pour 2-3 Tbs of plain yogurt into 110°F milk and stir well.
- Cover and place on a heating pad undisturbed for 7 hours.
- Remove pot from heating pad and stir well.
- Refrigerate overnight to completely chill.
Note: I developed the recipe and techniques demonstrated on this site through lots of trial and error. I suggest that you follow it exactly the first time through. Then make adjustments to suit your personal tastes.