Homemade Yogurt


  • 1 quart low-fat milk*
  • 1/4 cup dried starter culture or yogurt with active culture*
  • 1/3 cup nonfat dry milk powder (use 2/3 cup if you’re using skim milk); optional
  • 1 teaspoon unflavored gelatin for thickening; optional
  • clean yogurt containers or canning jars with lids


  1. Place the starter culture or active-culture yogurt in a large bowl. Add the dry milk powder, if using. If you want a thicker yogurt, add 1 teaspoon unflavored gelatin, mixed with a small amount of milk.
  2. Warm milk to 110°F (use a thermometer) in a 1- to 2-quart saucepan or double boiler.
  3. Add a small amount of the warmed milk to the active-culture yogurt or starter culture and stir.
  4.  Slowly add the rest of the warmed milk to the mixture. Stir well.
  5. Cover the bowl and place the mixture into a commercial yogurt maker, an oven on very low heat (200°F), a heating pad, or a warm spot in your kitchen. Leave until set, about 6-8 hours. Use the thermometer to make sure the temperature stays at 100°F.
  6. When set, refrigerate the yogurt for 8 hours before eating.
  7. After the yogurt is set, you can stir in fruit and/or flavorings. To sweeten, try 2-4 teaspoons honey or sugar.

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