June 16, 2017

Homemade Yogurt

Recipe: Kristen Eppich

Prep Time: 20 minutes

Total Time: 8 to 12 hours

Use a few spoons of leftover yogurt to create a whole new batch that’s creamier and milder than any store-bought brand. The store-bought yogurt you’re using as a starter must contain active bacterial cultures; check the label. Use a yogurt that you like the taste of — its flavor will be the base of your new batch.


  • 1 1⁄2 L whole milk, preferably organic
  • 3 tbsp 3.25% store-bought plain yogurt, with active bacterial cultures, preferably organic


Yield: Makes Approx. 6 Cups

Heat Milk 

  1. Pour milk into medium-sized (about 3-quart), heavy-gauge pot over medium heat. Warm milk, stirring occasionally, until it reaches 190°F. Milk will begin to steam and foam around edges, but shouldn’t come to boil.
  2. Remove from heat and let rest until temperature reduces to 115°F, about 30 minutes.

Mix And Let Sit 

  1. Place yogurt in medium bowl. Pour 1⁄2 cup warm milk into yogurt and whisk to combine.
  2. Pour yogurt mixture into pot with remaining milk and stir together (off heat).
  3. Cover pot with lid and wrap pot in large tea towel; be sure to cover rim to keep air from escaping. Place pot in still, warm, draft-free place and let sit 8 to 12 hours or until mixture has set. (Inside an unheated oven, microwave or on top of a fridge are good places.) For stronger-flavored yogurt, allow to sit full 12 hours.

Chill Yogurt

  1. Remove towel and lid and stir yogurt to thicken. Transfer to clean, lidded container and refrigerate. Eat and serve, as desired, and store in fridge up to 2 weeks.

Donna Griffith


House & Home April 2017


Joel Bray

Tags: Recipe yogurt