Monday, August 6, 2007

Homemade Yogurt Recipe (Final)

Homemade Yogurt

I had to make quite a few batches of yogurt before I found a good recipe. This recipe won out over the others. I also like Yogurt #3 on the page linked to above, if you want more of a drinkable yogurt. I use a Euro Cuisine YM80 Yogurt Maker, which has done a fine job so far (but does not have a built-in timer, no matter what those Amazon reviewers say).


  • 4 c 1% milk
  • 1 packet (5 g) Yo'gourmet freeze-dried yogurt starter


  1. Pour milk into a 2 qt Pyrex measuring cup. Take yogurt starter out of fridge to come to room temp.

  2. Microwave milk mixture on high until it reaches 180F, ~12 minutes, stirring every 2-3 minutes.

  3. Place measuring cup on a wire rack in a cool spot and let cool to 115F (takes ~30 minutes with frequent stirring). Meanwhile, sterilize yogurt jars by pouring boiling water into them and letting them sit for 5 minutes, then pouring out water. Place jars upside down on a clean dishtowel.

  4. When milk mixture is 115F, stir 1 c of the milk into the yogurt starter, then mix that into the remaining milk. Be sure to mix thoroughly to prevent graininess. Now your milk is innoculated with lots of friendly bacteria!

  5. Pour innoculated milk into sterilized yogurt jars, then place jars in the yogurt maker (without lids). Let warm for 4 to 4.5 hours.

  6. Put lids on jars and refrigerate for at least 3 hours before eating yogurt. Yogurt will last in the fridge for about 2 weeks.

(makes 1 quart of yogurt)