Homemade Yogurt

Can make plain and use as sour cream or add flavorings. THIS NEEDS TO INCUBATE; I use a small cooler with a heating pad on low.

Homemade Yogurt

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  • Prep Time


  • Total Time


  • Servings



  • 2

    qts milk

  • 4

    t plain yogurt, no fillers or thickeners

  • If making vanilla, ⅔ c sugar & 1 t vanilla


Heat milk to 180 degrees for at least 10 min. Let cool to 110 degrees, uncovered. (about 1 hour) For vanilla yogurt: add 2/3 c sugar & 1 t vanilla to milk. Put 4 t starter yogurt in a small dish. Stir in some cooled milk until smooth. Stir this back into milk. Pour through strainer or cheesecloth into jars or other containers with lids. Incubate at 90-100 degrees up to 24 hrs. Refrigerate


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