Homemade Yogurt

I’m always looking for great breakfast alternatives to cereal. Typically, our breakfasts consist of our own organic scrambled eggs and fresh fruit, occasionally muffins, blender waffles, or baked oatmeal. But homemade yogurt is a real treat–it’s easy, and we love it. We use raw whole milk in ours, and Activia yogurt for starter. Not all store bought yogurts are equal, by the way. Be sure you check the wording. It should say “CONTAINS” active cultures, not “MADE WITH” active cultures. If it was simply made with active cultures, then those cultures were killed off in the pasteurization process, and it won’t work for making homemade yogurt. You need those live good bacteria for good health, and for good yogurt!

This recipe works best with whole milk, but I’ve scoured the net for variations, and you can use lower-fat content milk with this method. For it to be nice and thick, however, you should add one packet of unflavored gelatin to the mix after stirring in the yogurt with active cultures. It seems that some have been successful mixing non-fat milk powder in as well. FYI–I have not tried adding in gelatin or powdered milk–so experiment at your own risk there!

Here’s the recipe and how-to’s. It makes around 2.5 quarts–but it won’t last long if your tribe likes it as much as mine does!

Homemade Yogurt

  • 8 cups (half-gallon) of whole milk–raw, or pasteurized and homogenized is fine, but do NOT use ultra-pasteurized.
  • 1/2 cup store-bought natural, live/active culture plain or vanilla yogurt (You need to have a starter. Once you have made your own, you can use that as a starter)
  • frozen/fresh fruit or jams for flavoring
  • thick bath towel
  • crock pot

**Note: This takes a while. Make your yogurt on a stay-at-home day so you can monitor your yogurt.

  1. My crockpot holds 4 quarts. Plug in your crockpot and turn to low.
  2. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
  3. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
  4. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
  5. Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
  6. Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened—it will not be as firmly thick as store-bought yogurt, but it still has the consistency of low-fat plain yogurt. And differing batches might have varying results. I’ve never had a batch mess up, but I’ve had some yogurt that was better added to smoothies than eaten with a spoon!

Chill your yogurt in the refrigerator. Your fresh yogurt will last 7-10 days. You’ll want to save 1/2 cup as a starter to make a new batch.

To serve, blend in your favorite fruit, either fresh or a tablespoon of jam per serving. We have access to fresh strawberries, blueberries and blackberries, so these are our favorite additions. We usually just pull  out a container of homemade organic freezer jam and stir a little of it into our yogurt. Mmm! You could also just add a little honey. Voila!

6 thoughts on “Homemade Yogurt”

  1. Yes, you must, Karen! I love knowing all the ingredients to the things we eat…and it’s so fresh and delicious, too! Thanks for taking time to comment!

  2. Mm! You are welcome! I’m so glad it turned out! I made a batch last week, that was delicious, but a little soupy. I seem to have better, thicker yogurt in the summer than I do in the winter. Thanks for letting me know! ;O)

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