Homemade Yogurt Recipe – Quick & EASY!

by Tammy Taylor

Several years ago I became interested in recycling and conservation.  My suburban city had just started a recycling program and I was all over it!  As a result I began to also look for ways to reduce the volume of my family’s trash that was sent to the landfill.  I started being very mindful of what I purchased, shunning it if I felt it was overly packaged.  One place I felt I didn’t have control was with yogurt, my city’s recycling program didn’t accept the kind of plastic that these yogurt containers were sold in.  Although I was all fired up over recycling, I’d sigh and throw these containers in the trash feeling I had failed in my environmental quest.

Then I started wondering “I wonder if I can MAKE yogurt?”  A quick search of the internet showed that I could indeed, and there were several recipes.  I’ve never looked back!  I’ve made 1/2 gallon of yogurt about every other week for several years now & it’s shamefully easy!  Plus I make my yogurt in single-serving 1/2 pint glass canning jars so other than the milk jug itself there’s NO TRASH, recycling or otherwise.  I’m happy to share my method with you – the recipe will be included at the bottom.

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

The abbreviated instructions are as easy as this:  Heat milk & powdered milk to 180 degrees, cool to 105 degrees, stir in yogurt starter & incubate in warm place undisturbed until thick.  Whaaaaat?  Can it really be this easy?  YES, Really!

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

I start with 1/2 gallon of 2% milk and stir in 2 cups instant powdered milk.  This makes the yogurt a little thicker and I believe it also adds protein.  (Buying in bulk can save you money on the powdered milk you have to buy. Check Amazon’s prices, they oftentimes are much lower than store prices.)  I’ve tried this recipe with skim milk but wasn’t happy with the texture of the yogurt.  I’m sure I would love the texture of whole milk but the 2% is a happy balance – nice silky-thick yogurt with less fat.  Feel free to use whole milk if you like.

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

I then heat the milk to 180 degrees stirring often.  I often abbreviate this step by pouring my milk & adding the powdered milk in my pan, then covering it and setting it aside while I enjoy my morning coffee.  Since that short period on the counter means it’s closer to room temp when I start heating it, it also means less time standing at the stove stirring and less propane is used too.  It’s certainly something that works for me.

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

After the milk has reached 180 degrees it’s time to cool it down to a safe temperature for the yogurt cultures which is about 105-110 degrees.  You could leave the pan on the stove with the heat turned off but I found a milk skin always formed on top of the milk when I cooled it that way.  I’d try to remove it or stir it back into the yogurt but I could never remove or dissolve it all and I wasn’t fond of that texture in my yogurt.  I fill a bowl with ice and water and set the pan down into the ice bath, monitoring the temperature until it reaches about 105-110 degrees.  During the heat of summer when our crappy ice maker can’t keep enough ice to keep RancherMan & me in cold beverages after a hot day in the pastures, I started using this Homestead Hack so I can reserve ice for RancherMan & me.

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

When my milk is cooled to a safe temperature  I stir in about 1/3 to 1/2 cup of my yogurt starter.  These are the active cultures needed to make your milk into yogurt.  I use my own homemade yogurt for starter but for your first batch you can purchase plain unflavored yogurt, just make sure it contains active yogurt cultures – not all yogurts do.  Two good ones to use are Braum’s and Dannon yogurt but be sure to check your labels and buy only yogurt with live active cultures.   I stir my starter into the milk making sure everything is fully incorporated.

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

When fully incorporated I pour my yogurt/milk mixture into 1/2 pint canning jars and place a repurposed lid on the jar. This gives me convenient single-serving yogurt containers, but you can certainly use larger sized jars up to about quart sized.  If you’re doing single-servings like me be sure to leave enough space to stir in something sweet when you’re ready to eat it (I like to sweeten mine with honey & fruit or homemade Blueberry Jam or a chunky fruit preserve).  If desired you can plop about a tablespoon of jam into the bottom of these jars before you fill it up with the warmed milk for a fruit-on-the-bottom style.  Just remember to leave at least one of your jars unsweetened so you can use it for starter next time, and perhaps a lower-fat substitution for a dollop of sour cream from time to time.  😉

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

My yogurt is now ready to incubate for 4-6 hours.  The longer it incubates, the thicker and more tart it will be.

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

I heat my oven for about 60 seconds then turn it back off.  This brings the temp inside my oven to a nice warm environment – perfect for yogurt cultures to multiply!    I place my jars into the oven and turn on the oven light to maintain a little heat. With my oven I often turn the heat back on about after 2 hrs incubation time for ONLY 1 minute, then turn it back off.  This seems to keep the temps perfect for my yogurt to incubate, although my previous oven didn’t require that since I guess the bulb itself burned hotter than the bulb in my new oven.  Gently bumping the heat a couple of times seems to keep the temps where my yogurt cultures are happy.  Of course you can buy an automatic  * yogurt maker that keeps the proper temperature for you throughout the duration of your yogurt incubation – just set the timer and walk away.

I check the yogurt after 4 hours incubation and it’s typically ready.  I simply remove it from the oven, allow to cool a bit and place the jars in the fridge. I often make plain yogurt and leave the sugar and vanilla out until I’m ready to eat it.  That way I can use the non-sweetened yogurt for other things as well such as low-fat sour cream substitution in both cooking and on baked potatoes.  When I want to eat sweetened yogurt I’ll either stir a spoon of my favorite jelly to sweeten or a squeeze of local honey with a spoonful of fruit or berries and enjoy!

I make my own homemade yogurt, it's easy, healthy and delicious. PLUS I make it in single-serve reusable glass jars so there's no trash! #TaylorMadeHomestead

Here’s the recipe:

~TMH~ Homemade Yogurt

Makes 1/2 gallon  (If this is too much yogurt for your household to consume, cut the recipe in half or even quarters!  I’ve done both)

1/2 gallon milk (I use 2%)
2 cups instant dry milk powder
1 small 8-oz container yogurt with active cultures such as Braum’s or Dannon – after this first batch, save some of your own yogurt to use as starter

(If making sweetened yogurt you also need)
1 cup sugar or your choice of sweetener
1 Tablespoon vanilla

Place milk in pot and add dry milk powder. Stir well to dissolve. Place candy or milk thermometer in milk & heat to 180 degrees, stirring often so the bottom doesn’t burn.  When 180 degrees has been reached, fill sink or large bowl with ice cold water and place pot with milk in sink. (If making sweet yogurt, add sugar now and stir well.)

Cool milk down to about 105 to 110 degrees. Add yogurt starter and stir well to incorporate smoothness. (if making sweet yogurt, add vanilla now).  Fill glass containers of your choice and place lids on jars.  Place jars on cookie sheet.  Heat oven to 110-115 and turn off oven temp. Turn on oven light.  Place yogurt in oven on rack and leave for about 4-6 hrs. Yogurt will be “done” in 4-6 hours but you can let it incubate for up to 12 depending on how tart you like it and how much beneficial bacteria you wish it to have.

Don’t disturb the jars for at least 4 hrs.  After that you can check to see if the yogurt is done by gently tilting one of the jars.  If it’s no longer liquid, it’s ok to pull it and place in the refrigerator.  It will firm a little more upon cooling, although it’s a more silky yogurt than the ones in the store since they add gelatin & thickeners to the commercial stuff (often along with some chemical nasties I’m afraid.)  The taste of the homemade yogurt can’t be beat, is significantly cheaper and healthier for you – and no more plastic yogurt containers go to the landfill!

There ya go – 1/2 gallon of homemade yogurt!  I share lots of fun stories & recipes on our facebook page, so c’mon by & follow us on Facebook.

~TMH~

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100 thoughts on “Homemade Yogurt Recipe – Quick & EASY!

  1. Marie-Hélène

    Homemade yogurt is the best. I use my dehydrator to incubate my yogurt at a constant temperature and never had to add powdered milk to get it almost Greek Yogurt thick. Mind you, I use whole milk so that might be helping with the thickness. 🙂

    Reply
    1. Taylor-Made Homestead Post author

      I’ve heard others say they used their dehydrators to make yogurt. Clever! I typically use 2% for my yogurt but from time to time I make it with whole milk as well. Delish! ~TMH~

      Reply
  2. Mandy

    We’re just returning from living in Japan for the last oh-so-many years and I brought my culture back with me. Once I’m settled, I’ll have to overnight you some, for fun. It’s a mesophilic combination of two strains that gives you a thick and creamy yoghurt with almost no whey bleeding out and no need for powdered milk or heating/setting at temperature. I take milk from the fridge, stir in some of my last batch, set it on the counter for 12hrs and then pop it in the fridge to enjoy. I used to do it as you describe, but as with most things in my life, I learned that the Japanese do it more efficiently and with less waste.

    Reply
    1. Taylor-Made Homestead Post author

      Interesting Mandy, thanks for sharing your experience. I’d never heard of this method. ~TMH~

      Reply
  3. Jaimn

    Thanks for posting – you’ve inspired me to try it! If I can’t do it all in one day, can I cook on the stove in one day, refrigerate, and into the oven the next day to set? Thank you!

    Reply
    1. Taylor-Made Homestead Post author

      Ya know Jaimn, I’m not sure but I think you could… I believe the heating of the milk is done to remove any wild (harmless) bacteria before introducing your beneficial yogurt bacteria with your yogurt starter. So by heating the milk one day you’ve accomplished that task, I don’t think cooling it overnight would reintroduce any wild bacteria back in but I just don’t know. I’d think that putting chilled milk/yogurt mixture in your oven the next day would add a little time to your incubation time for sure so you’d want to allow for that, but I don’t see any reason why you couldn’t heat your milk, cool, add your yogurt starter and then refrigerate overnight to be able to place your mixture in the warmed oven to incubate the next day. If you give it a go, let us know how it turns out! ~TMH~

      Reply
  4. Laura Lane of Harvest Lane Cottage

    I want to try making yogurt soon. I made homemade soap, foaming hand soap, and laundry soap this week. I’m going to try homemade deoderant today. Tweeted it! https://twitter.com/LauraLane1986/status/701082007057489921

    Reply
    1. Taylor-Made Homestead Post author

      Awesome Laura – give this yogurt a try, it’s super easy & I’m sure you won’t be sorry you gave it a go. ~TMH~

      Reply
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  6. Lucy

    I love to read stories about the things that people make to cut ties with the grocery stores. I use a yogurt recipe from the Tightwad Gazette books and have had great success. Plus, I use a heating pad instead of my oven. It runs on 110v instead of 220v, so it saves money on the electric as well. I wrap my milk/yogurt mixture in a towel and cover the whole thing with a big stock pot and let it work on the heat pad overnight. Works every time!

    Reply
    1. Taylor-Made Ranch Post author

      I LOVE the Tightwad Gazette! Man that Amy was ahead of her time, eh Lucy? I don’t mind using the oven to incubate my yogurt because it’s only on for 1 minute to warm it for the yogurt. Sometimes I have to turn it back on during the incubation time but again only for 1 minute. I love to make yogurt and make it about every week and a half. Delicious and so good for you! I’ve started making 1/2 of my jars with a tablespoon of jam in the bottom of them so they’re ready to stir & eat right out of the fridge while still leaving several jars unflavored for other uses.

      Reply
  7. John White

    Hi Tammy. Question – will frozen yogurt work as a starter for the next batch and if so how long can it be frozen and still retain the “startert” capabilities? I’ve not been having the best luck recently and I think it has been the purchased yogurt I have been using. Just wondering if you have any good news about the frozen. Will need to do another batch in a couple of weeks. Stay dry for a little while…

    Reply
    1. Taylor-Made Ranch Post author

      John, I often buy a single serving size of plain unsweetened yogurt, use 1/2 of it for my yogurt starter and then freeze the rest of the container for a future batch. Then I can use a couple of tablespoons of my own homemade yogurt for several subsequent batches as my yogurt starter until the cultures start becoming weak, then I pull out & use the rest of the container of commercial yogurt for a fresh starter. Now I can repeat subsequent batches using my own homemade yogurt for starter until the culture again becomes weak (usually about 7-8 batches). The important things to remember when buying commercial yogurt for a starter is: 1) buy only unflavored unsweetened yogurt & 2) be sure to only buy yogurt with live cultures. Dannon usually has live cultures and Braum’s does as well – I always buy Braum’s. It will tell you on the label. You need those live cultures to successfully incubate your own yogurt. Good luck! ~TMR~

      Reply
  8. John White

    Well, since the first batch tasted so good, I froze as cubes the Dannon that I purchased and used up the homemade. Second batch today was done with re-hydrated powdered milk (I had whole mild on the first) and “starter” from the first batch. Came out great in about 4 hrs. I did not mention previously that I used a heating pad wrapped around a qt jar for heat. Today’s batch worked better that the first. I tape the digital thermometer probe to the outside of jar. I’m sure glad that I found your F B page and of course will contiue to mointor. I grew up on a small farm in N Illinois and helped with all the chores and garden. It seems that some of that experience is still in me. Even though I live in an apartment and garden in containers. Thanks for all you and the rancher-man do…

    Reply
    1. Taylor-Made Ranch Post author

      John, your sweet comment makes me smile – THANK YOU! So glad the yogurt works so well for you, I make it about every week and a half. Right now I’m sweetening it with frozen blueberries & honey. Ummmm… And when it’s this inexpensive & healthy, I can go for brokes (as my brother always says) 🙂 ~TMR~

      Reply
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  10. John White

    I found that the longer the batch cooked that the temp kept going higher so at 1 AM I checked and it was good and solid. It went in the frig for the rest of the night. This morning I did a taste test. It was as good as the Dannon that I used for a starter. Plans are to mix some blueberries in it and then freeze in cubes until the fresh/outdated Dannon is used up. I will reserve a couple of “cubes” of plain to use as a starter for the next batch.

    Reply
    1. Taylor-Made Ranch Post author

      Awesome John – I like to mix blueberries in mine too – my favorite is honey/blueberry – delicious! (and so easy!) ~TMR~

      Reply
  11. Taylor-Made Ranch Post author

    Well Goodie, there’s certainly nothing wrong with using a yogurt maker – it’s so much less epxensive than buying yogurt and OMGoodness have you ever looked at the ingredient list on a carton of yogurt?? Mine has yogurt starter & milk, nothing else. What else needs to be in there?? Kudos to you for providing a healthier product very inexpensively! I love that you’ve tried the homemade granola recipe from my site, it’s my fave too! ~TMR~

    Reply
  12. goodie odom

    I do confess I use a yogurt maker.I use whole fat milk because I like the texture better.I sweeten it with honey and top it with the home made granola recepie from TMR,when I’m ready to eat it.

    Reply
  13. JIll

    Thanks! we are just starting out being more self sufficient, this will definitely by on my TO DO LIST very soon. With 4 teens who all eat yogurt plus me and the hubby this will be awesome! can you use this recipe and make fruit yogurt where it is already mixed in? when would you do this and when do you add the stuff to make the sweetened yogurt? jill http://www.mccormickfarms.blogspot.com

    Reply
    1. Taylor-Made Ranch Post author

      I used to make the yogurt sweetened, Jill and I thought I may get those questions from readers so I included the instructions for that option in the actual recipe at the bottom. Add your sweetener when you pull your milk from the heat. I’ve never placed the fruit in the yogurt before or while it’s incubating but I have added preserves/fruit to the top of the jars when I refrigerated the finished yogurt. I make my yogurt in single-serve 1/2-pint canning jars for grab-n-go convenience but you could make it in larger quantities and transfer to single-serve jars when it’s mixed the way you want or to make ‘fruit on the bottom’ type yogurt. Lots of options. 🙂 ~TMR~

      Reply
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    1. Taylor-Made Ranch Post author

      Nancy, I’ve found that if it’s easy to grab & eat it’s much more likely to be consumed instead of a less healthy option. It’s certainly worked well for us! ~TMR~

      Reply
    1. Taylor-Made Ranch Post author

      Jamie, I’ve made it with nonfat milk and although technically it *did* make into yogurt I was not pleased with the texture, the look or the taste. Full-fat milk makes absolutely delicious yogurt but to lower the fat content I usually use 2% which gives a delicious and full-bodied yogurt while reducing some of the fat. I’ve never tried with 1% milk, 2% is as low as I’ll go. ~TMR~

      Reply
  17. Judith

    Hey Girl!, this is my go to method. I started about a year or so ago with an Easiyo thingy, but then changed to the heating pad method. When I found this I knew it was the method for me. I use either pint jars or small Weck jars and I leave my yogurt in the over over night. I love it when I can tip the jar sideways and the yogurt is so thick that it doesn’t even move! When I give someone a jar of my yogurt at work people think they are someone special. I’m off to check out some of the linky places.

    Reply
    1. Taylor-Made Ranch Post author

      Oh I’m with you – exciting when you see it’s done! And homemade yogurt (to me) is so much better than the store bought. I hate the rubbery texture of most store-bought yogurts these days. ~TMR~

      Reply
  18. Dianne

    It looks like you have cows on your ranch, so I’m wondering why you have to buy milk. And why in the world would you use 2% milk and powdered milk?

    Reply
    1. Taylor-Made Ranch Post author

      We have a herd of registered Hereford cattle (a beef breed) We don’t raise dairy cattle nor do we have a house cow as I have no desire to milk twice each day every day ad infinitum so we’ve always bought our milk. The reason I use 2% milk coupled with powdered milk is 2% is lower fat than whole milk, and adding fat-free powdered milk adds a little more protein and also causes the yogurt to be thicker, which I love! ~TMR~

      Reply
    1. Taylor-Made Ranch Post author

      Jane, there is a small amount of evaporation while you bring it up to 180 degrees, but it’s minimal. So it makes pretty close to 1/2 gallon of yogurt. I’ve never had any of my prepared yogurt go bad, I guess I’ve kept it a couple of weeks or so before needing to make more so it should be good that long, depending upon the freshness of your milk I guess. ~TMR~

      Reply
  19. Jamie Cody

    Can’t wait to try this! I didn’t think I could make it because I didn’t have one of those special yogurt warmer things. I have a question for you. How do you get the hashtag of your blog name to automatically show on your pinterest pins when people pin it?

    Reply
    1. Taylor-Made Ranch Post author

      Give it a try Jamie, it’s super easy and obviously so much cheaper than buying it at the store. PLUS you don’t have all the plastic waste. About the hashtags – I tag photos in my post just so save some time. I’m always after saving a few minutes! ~TMR~

      Reply
  20. Dori M

    I have been making yogurt like this for a while now, and I am wondering why we heat it up to 180 degrees and then let it cool to 110 or so to add the culture? why not just heat it up to 110-115 and go from there. does anybody know? Thanks.

    Reply
    1. Taylor-Made Ranch Post author

      Dori, I’ve read that it makes the yogurt thicker but I’ve always followed those directions & never stopped the heating process at 110 to see if it was true. I’ve never had a failed batch of yogurt though so it works for me. ~TMR~

      Reply
      1. CTY

        Heating it to 180 changes the structure of the milk a bit and makes the final product thicker. Some folks just heat to the 115. My trick: I wrap the pot of yogurt in a thick towel & then place in the oven; this keeps the yogurt nice & warm. I do pre-heat the oven on the lowest setting for about 5 min, but the oven if OFF when the towel wrapped pot is placed inside. I leave there undisturbed for 5 hrs. That’s it. We sweeten on demand. I transfer to jars after–but I you got me thinking. If I placed them in jars I could leave some unsweetened. I’ll probably cover the jars with a thick towel for good measure. Also: I make a cream cheese aka yochee by placing coffee filters in my colander and straining off the whey. I keep a pan under the colander & place the whole thing in the refrigerator to strain for a day or two. I use the yochee just like cream cheese–even for cheesecake! I use the whey in smoothies or mix into the dog food (our dogs love it).

        Reply
        1. Taylor-Made Ranch Post author

          Thanks for weighing in on the heating issue. I’ve made that yogurt cheese before, flavored savory for an amazing dip for the holidays last year. Easy, inexpensive and healthy! ~TMR~

          Reply
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  24. Marci @ Stone Cottage Adventures

    I love making my own yogurt, but sometimes it is kind of runny. Thank you for the tip about adding powdered milk! I’m so glad you share great tips like this at Tuesdays with a Twist! -Marci @ Stone Cottage Adventures

    Reply
  25. Jacqueline @ Deeprootsathome.com

    This makes making yogurt clear. For some time I wished I could do this. Do you need (is it a must ) to use powdered milk? I am motivated to try this again! Thank you, TMR!!

    Reply
  26. Erin @ Table for 7

    This is awesome! I have been wanting to try homemade yogurt, but, haven’t made the jump yet..this looks so good, I will have to try it soon 🙂 I wanted to invite you to link up at my weekly linky party Share Your Stuff Tuesdays at: http://bit.ly/18KMofU Hope to see you there!

    Reply
    1. Taylor-Made Ranch Post author

      Why thank you Erin, think I’ll ‘hop’ right on over. Thanks for the invite! ~TMR~

      Reply
  27. Jennifer

    Loved your post! I bought a yogurt maker to do mine. I linked my name to my yogurt post from a couple of months ago if you want to check it out. I make greek yogurt by straining, and I thicken my yogurt by using powdered milk.

    Reply
    1. Taylor-Made Ranch Post author

      Jennifer I picked up a yogurt maker at a thrift store several years ago but I guess due to my method of making the yogurt it really didn’t save any time for me – I gifted it to a family member. I make yogurt about once every week and a half or so, and I use powdered milk as well to thicken it. (great minds thinking alike, eh?) ~TMR~

      Reply
    1. Taylor-Made Ranch Post author

      You’re so welcome Linda – I was shocked when I first found out how easy it is to make – and with no trash except the milk jug! ~TMR~

      Reply
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  30. Jamie @ Love Bakes Good Cakes

    I had no idea that yogurt was this easy to make! i should try this sometime! Thanks so much for joining us at last week’s All my Bloggy Friends …. We look forward to seeing what you share this week!

    Reply
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  32. Crystelle Boutique

    Oh wow! I have not used this method before. How’s the taste? hugs x Crystelle Crystelle Boutique

    Reply
    1. Taylor-Made Ranch Post author

      The taste is the same as any other yogurt, of course reliant upon the quality of your ingredients. I use Braums’ milk (which I LOVE) and it’s very rich and delicious. I keep it unflavored so I can use it for a low-fat sour cream substitute as well as being able to cook with it, but for years I made it sweetened and even fruit on the bottom for grab-n-go breakfast options on the way to the office. The only difference I can tell in homemade and the commercial stuff is that homemade tends to be more silky, not quite as “rubbery” as the commercial product. Give it a try – you’ll love it! ~TMR~

      Reply
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  35. Jenny

    Great tutorial! I always thought you needed to have a yogurt maker. What a great idea to just preheat your oven and then turn it off. Thank you again for linking up to the HomeAcre Hop.

    Reply
    1. Taylor-Made Ranch Post author

      Jenny – it’s so EASY and no special equipment needed. Gotta love that combination! ~TMR~

      Reply
  36. Marcie

    I’ve been making yogurt for several years, and I just place a crockpot liner on top of a heating pad overnight to keep it the right temperature. I’ve never made sweetened yogurt so I came online looking for tips, since stirring the yogurt after it sets tends to make it runny. You say you add your vanilla after the milk cools, is that when you add the sugar as well?

    Reply
  37. Barb @ A Life in Balance

    I make my own yogurt, too, using the crockpot method. I love the taste compared to storebought. Thanks for linking up to Fabulously Frugal Thursday!

    Reply
    1. Taylor-Made Ranch Post author

      I’ve heard of the crockpot method as well Barb, and I think that’s the method our daughter uses for her yogurt. When you make your own, it’s so versatile too. I eat it every morning sweetened with jam or honey with fresh fruit, but I also use it quite frequently as low-fat sour cream substitute on many dishes and in baking! ~TMR~

      Reply
  38. Gretchen

    Great recipe – we usually use a cooler to keep the milk warm – but I’ve heard good things about using the oven – may need to try it.

    Reply
    1. Taylor-Made Ranch Post author

      Gretchen, I’ve heard of the cooler method as well. The recipe above was the first one I tried and since it never failed me and it’s easy, I’ve never even tried any other method. I might need to try the cooler method one day as a point of comparison. ~TMR~

      Reply
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  40. Hannah

    The organic milk here is ultra pastuerized… that won’t work, will it? Guess I need to find some raw milk (not sold in my state.. sigh.) Thanks for sharing with us! I hope you stop by again next week at Eco-Kids Tuesday!

    Reply
    1. Taylor-Made Ranch Post author

      Hannah, I’ve read that ultra pasteurized will not work. Mine is typically made with Braum’s milk – pasteurized but not ultra pasteurized. If you give it a go, please let us know how it worked out! ~TMR~

      Reply
    2. Taylor-Made Ranch Post author

      The actual recipe is at the bottom of the post and describes the times to add both the sugar and vanilla if using. If making sweetened yogurt, you’ll add your sweetener when you pull the milk from the heat source, before you cool it to 115 degrees. Give it a try! ~TMR~

      Reply
  41. Heather May

    I am so glad you shared this. I read it the other day and am sitting here making my trader joes list so I think it was a sign that I saw it and re-read it. I am going to attempt to make it with Soy….an luck with that? Wish me luck!

    Reply
    1. Taylor-Made Ranch Post author

      Heather, I always use Braum’s 2% milk, never tried it with soy. Please share how it comes out! ~TMR~

      Reply
      1. Jess

        WHATEVER YOU DO, DON’T USE ALMOND MILK OR ALMOND YOGURT(AS A STARTER)! It creates a really nasty smelling cloud of fumes that made me gag and it doesn’t produce yogurt. If you have an intolerance to dairy and can drink the Lactaid milk, I use the Lactaid whole milk with no powdered milk and depending on the person either vegan cultures from amazon or 1/4 cup chobani per 4 cups milk as my starter depending on the intolerance level. Someone who cannot tolerate dairy period would be better off with the vegan cultures. With the vegan cultures, you can re-use your own yogurt but then re-introduce a new packet every 6-8 weeks as long as you are making yogurt every 7-10 days. I tend to make the lactose free stuff every week because the vegan cultures are expensive and I don’t want to have to keep using packets every few weeks! I tried about 7 batches with soy milk and tried various recipes that I found online but they all required about 12 different ingredients and a lot of them required thickeners and artificial ingredients to get them to become yogurt. I did the research and the ultra-pasteurized milk is the way to go for someone who has a diary intolerance or allergy for homemade yogurt.

        Reply
  42. Meredith {A TIPical Day}

    I just found you over at Housewife’s How To’s Link up party. So glad I did! this is amazing! I have always wondered about how to make my own yogurt! I can’t wait to give this a try! Thank you for sharing!

    Reply
    1. Taylor-Made Ranch Post author

      Give making homemade yogurt a try Meredith – you won’t be sorry. So very easy! ~TMR~

      Reply
  43. Chris at Hye Thyme Cafe

    Although our methods vary, I also LOVE making homemade yogurt! Aside from having fewer cartons to throw away, it’s definitely cheaper than what yogurt costs in the stores now! [#TALU]

    Reply
    1. Taylor-Made Ranch Post author

      I hear ya Chris – it’s a health-environmental-economical win/win/win! 🙂 ~TMR~

      Reply
  44. Veggie Val

    Hey, TMR, Found you on TALU and I sooo needed info on making yogurt. Some recipes make it seem tougher than others, but yours looks very straightforward. You’ve inspired me to finally give it a try. Do check out my attempts and other veggie recipes at and thanks for the http://www.goingveggie.com and thanks for linking up! Val

    Reply
    1. Taylor-Made Ranch Post author

      It really couldn’t be easier to make yogurt – give it a try, you won’t be sorry! ~TMR~

      Reply
  45. Mary Bauer

    I just found you on TALU. I haven’t tried making yogurt before, but this looks reasonable. Thank you.

    Reply
  46. crystal

    Being of Greek descent I have made yogurt for years in exactly the same way my immigrant grandmother did. Home made yogurt is so much creamier than store bought yogurt and easy to make. 🙂

    Reply
    1. Taylor-Made Ranch Post author

      Crystal you’re right – so many benefits to homemade: Less expensive, better tasting, healthier, and less landfill fodder. I was shocked when I found out how easy it was to make. Thanks for dropping in. ~TMR~

      Reply
  47. Pat

    ~Taylor-Made~ Wanted to say “hi” and thanks for stopping by Corn today! You only live about 2 hours north of me– I just learned last year, that Iris’ don’t bloom every year. I thought my purple Iris’ had turned white (I know, silly me!) but while researching, I found out that the whites ones were on a different ‘cycle’ than the purple to bloom. Go figure. If your’s have not bloomed yet, maybe they will next year.:) thanks again for stopping by, now I have to go back and read about your yogurt! nice to meet you, Pat

    Reply
    1. Taylor-Made Ranch Post author

      Two hours north of you? We’re Texas neighbors! Nice to meet you too, Pat. I didn’t know Iris’ didn’t bloom every year either. I know mine bloomed last year so perhaps I’ll have to wait another year to see them again. They are beautiful purple with the bright yellow stripe in the middle – <3 ~TMR~

      Reply
  48. Julia

    Just found you on the Friday Farmgirl Blog Hop…This has got to be the easiest yogurt recipe I have I yet to find! I so want to give this a try!!! Thank you!!

    Reply
  49. Anne Kimball

    Hi, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from the Farmgirl Friday Blog Hop. This looks great, and like you said, easier than I would have thought. I like that you keep it plain, adding sweeteners or whatever when you’re ready to eat it. Keeps it more versatile. Good thinkin’ Lincoln! Anyway, thanks for posting this. If you ever get a chance, stop over to my blog to say hi! Have a great day…

    Reply
    1. Taylor-Made Ranch Post author

      Thanks for your kind words Anne. I got the chance to read through some of your blog posts – what fun reading. I’ll be visiting often. 🙂 ~TMR~

      Reply
  50. Kristi

    Making yogurt is on my to-do list today. Although I’ve made it before, I think you use more powdered milk than I do. I’m going to try your proportions. Thanks!

    Reply
  51. Heather May

    I am so happy to see this recipe! I looked at the yogurt starter last week but had NO clue how to use it!!! We go through about $50 in yogurt a week so this will be an awesome thing to try!!! Thanks again! I found you through the Let This Mind Be in You blog hop. I am hosting a linky party today and monday at my site http://www.frugalfitfamily.com! Stop over and link up if you have time.

    Reply
    1. Taylor-Made Ranch Post author

      Wow – there’s lots of grocery money to be saved here for you! I’ve never had a yogurt batch fail using this method. I’ve made it with fruit on the bottom (hint, use citus-based fruit) and I’ve made it pre-sweetened. I’ve made it in quart jars although I prefer it in 1/2 pints for the single-serve convenience. In the summer I like to use it as a healthy fruit & yogurt parfait dessert for the family, and of course I use it often as low-fat sour cream. (last night I enjoyed it on my quesadillas) I’ve strained it & made into flavored soft cheese – SO many uses. Give it a try, you won’t be sorry! ~TMR~

      Reply
  52. Tayet

    Yummy! I do love yogurt. When my doe goats start producing milk, I plan to make some 🙂 Thanks for linking up!

    Reply
    1. Taylor-Made Ranch Post author

      Love the link party Tayet! Although making yogurt began as an environmental endeavor for me, I was so surprised at how easy it was to make. 🙂 ~TMR~

      Reply

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