We go through quite a lot of yogurt in our house. We use yogurt as a substitute for sour cream, dips, and dressings. We love eating it with granola or fruit or mixing it into our smoothies!
Thankfully yogurt has a lot of health benefits. Yogurt is full of probiotics, which are ‘good bacteria.’ Our bodies need this good bacteria to keep our digestive systems healthy.
Good quality, organic yogurt from pastured cows can get quite expensive. We were paying around $7 per quart. If you go through yogurt as fast as we do, it can get pricey. Thankfully, I’ve learned to make our own and only spend about $2 per quart. That’s a big savings! Homemade yogurt is delicious and easy to make – and a lot of fun too!
The supplies you will need:
- Pot for heating the milk
- 1 quart mason jar (But I recommend making more than 1 quart at a time!)
- 1/4 cup of yogurt from pastured cows (MUST have live cultures!) per quart
- Raw milk or whole milk
Making yogurt is so simple. First you measure out the amount you want to make. Today I just made a quart from the leftover milk we had. So I measured out my 4 cups of milk and poured it into the pot.
Next you’ll turn the heat on medium-high and whisk the milk constantly, until the temperature reaches 175 degrees F°.
Let the temperature cool until it reaches 110 degrees F°. At this time you’ll add the proper amount of yogurt (again make sure the yogurt you use has live cultures in it). Very gently whisk the yogurt into the milk.
Pour into your jar/jars.
Last, fill a cooler with hot water from your sink (I turn mine as hot as it will get and have found that this is the perfect temperature for keeping the yogurt at 110 degrees F°. Close your cooler and let sit for 8-10 hours until it has thickened into yogurt! The longer you let it sit, the thicker it will become.
Place the yogurt in the refrigerator. And you now you have some delicious, homemade yogurt! Once you try out this recipe and see how easy this is, you’ll probably want to double or even triple this recipe the next time around! 🙂
4 cups of raw milk or whole milk
1/4 cup of yogurt (must have live cultures in it)
Heat milk in a pot over medium-high heat to 175 degrees F°. Whisk milk constantly. Once it reaches 175 degrees F°, turn heat source off. Once the milk has cooled down to 110 degrees, add 1/4 cup of yogurt. Gently whisk this into the milk. Pour into a 1 quart mason jar. Fill a small cooler up with hot tap water (temperature should be around 110 degrees) and place the jar in the cooler. Seal the cooler and let sit for 8-10 hours. The longer you let it sit, the thicker your yogurt will be. Immediately refrigerate the yogurt once it’s thickened.
Then enjoy a delicious bowl of homemade yogurt!