PostHeaderIcon Homemade yogurt recipe

I have been making yogurt every week for a few months now and loving it.  It is the easiest thing to do and everyone in my house will eat it or at least drink it in smoothies. The first time I made yogurt I used a crock pot recipe that has become very popular here in Charlotte on a Natural Living forum.  It is a simple recipe, but I have had mixed results.  The first time I used the crockpot recipe it was great, a little runny, but tasted well and I was ecstatic.  The second time I made it, it curdled and was a disaster. I decided to find a recipe that I could control a little better.  On the same forum someone mentioned a book called, The Home Creamery by Kathy Farrell-Kingsley.  I love this book and take it out of the library every month to try something new.  It really is time that I buy a copy to keep in the house since I use it for making cheese as well.

Below is the link to the crock pot recipe I referred to.  The nice thing about this is that you do not need a thermometer.  I just use my regular kitchen thermometer, but if you do not have one the crockpot recipe is a good alternative.

Crockpot yogurt Recipe

Yogurt Recipe

4 cups (1 quart) milk
¼ cup all natural yogurt (I normally use my own culture from the last batch, but ran out of yogurt this week so I had to buy more)
Clean mason or glass jars
Small to medium size cooler
Cheese cloth and strainer (optional)

In a large pot heat the 4 cups of milk to 185 F or until small bubbles start to form.  Do not let the milk boil.  Remove the pot from the heat and allow it to cool to between 105 and 115 F.  I normally pour the milk into another container so that it is not sitting in a hot pot and taking longer to cool.


A skin will form on the milk, either scoop if off or leave it and it will be mixed in at the next step.

Once the milk has cooled, pour in your yogurt culture and mix it well with a fork (do not beat).


Rinse the glass jars with boiled water and dry them.  Careful they will be hot!  I use any cleaned jar that I have, as long as it will fit into the cooler.

Pour the mixture into your jars.

Pour boiled water into two smaller jars and put it into the cooler along with you milk filled jars.  This will help keep the cooler at the right temperature.

Leave the cooler over night and the next morning you will have the best tasting homemade yogurt.

If you prefer a thicker yogurt, pour the yogurt into a strainer that has been lined with cheese cloth (most grocery stores have it in the kitchen isle).  Allow to stand at room temperature for 30 minutes or until it is the desired consistency.


Pour off the whey and discard or keep and use in bread recipes as substitute for milk.  I use mine in whey bread rolls that I will post the next time I make the recipe.


Store your yogurt in the fridge, I use the mason jars that I make it in.

You can use the yogurt in many things.  I have made, yogurt cheese, breakfast smoothies, ranch dressing, Tzatziki,  I use it as substitute for sour cream sometimes, and also in salad dressings.  My favorite sweet snack is a few tablespoons of yogurt topped with home made granola.  I also make smaller Yogurt Snack Cups to keep in the fridge until the kids need a snack.

Cost analysis:
Since milk was on sale this week the quart of yogurt (about 3/4 if you strain it like I do, I like mine very thick) cost me a whopping $0.82.  I would love to use organic milk and yogurt for this recipe, but my budget does not allow it, so I use the best products that I can find and if the organic is on sale, I will use it.

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