Homemade Yogurt

We go through a lot of Greek yogurt, and it's not cheap! I put at least a cup in my smoothie every morning to get some extra calcium and protein. I was spending at least $8 per week on a half gallon of plain Greek yogurt plus another $11 on individual cups for Jon. So I decided it was time to try making my own.... After looking a tons of different recipes and methods, I gave it a try. I use skim milk and don't flavor or sweeten it at all. But you could add vanilla or your desired sugar/sweetener while the milk heats up on the stovetop. 


1/2 gallon pasteurized milk, any fat content (the milk must be pasteurized, not ultra pasteurized.) 
1/2 cup plain yogurt to use as your starter
large stock pot
candy thermometer
large bowl 
cheese cloth or a linen towel


Heat the milk in a large pot to exactly 180 degrees. Remove from the heat and pour into a large glass bowl. Let cool until it reaches about 110 to 120 degrees.  Put the yogurt starter into a smaller bowl and add about a cup of the warm milk. Gently swirl the yogurt and milk until combined, you will still see small chunks of yogurt, that is fine. Dump the milk/yogurt mixture into the bowl of warm milk and gently swirl. Cover the bowl and wrap in a couple of kitchen towels. Place the bowl in your oven with the light on (do not turn the oven on!) Let it sit in the oven with the light on overnight, or for at least 8 hours but up to 10 is fine. 


The next morning, you will have yogurt! Put the bowl in the refrigerator and you're good to eat it once cold. However, if you want it thick like Greek yogurt you need to strain the whey out. Line a strainer with 4 layers of cheese cloth. Place the strainer in another large glass bowl and dump the yogurt into the strainer. Put it back in the refrigerator.  Keep checking on it every 1/2 hour or so and drain any whey that is in the bottom of the bowl. Gently stir the yogurt every time you drain the whey. Continue to do this until the yogurt reaches the consistency you want. 


Make sure you keep 1/2 cup of the yogurt you make to use as your starter for your next batch! 




*UPDATE*  You can make this same recipe using 1 gallon of milk (I use skim.) Use the same amount of yogurt starter. I don't even measure a 1/2 cup, just estimate but don't put too much! It will take 12 to 14 hours in the oven for a full gallon of milk to turn into thick, creamy yogurt.