Homemade Yogurt
Cooking Instructions
- 1
Fill jars with milk, leaving 2 inches room at top
- 2
Optional: To prevent jars rattling, place small dishrag in bottom of pot before you set the jars inside
- 3
Set jars in stockpot and fill pot with water 3/4 of the way up the sides of jars
- 4
Bring water to a boil and simmer until milk in jars have reached 180-185 degrees F or until a “skin” forms on top of milk
- 5
Carefully remove HOT jars from pot and allow to cool to 110-120 degrees F (I loosely cover jars with lid and leave 30-60 minute)
- 6
Check periodically with thermometer (or feel outside of jars) and stir (warm is good but too would kill your active cultures)
- 7
Once cooled, gently stir about 2 Tablespoons yogurt into each jar and cap jars
- 8
To keep yogurt at 110-120 degrees while it incubates place jars in a small cooler
- 9
Then fill cooler with warm water
- 10
You might need to replenish/reheat water once or twice throughout the process
- 11
Allow the yogurt to incubate a minimum of 8-12 hours (the longer it sits, the tangier it gets)
- 12
When done, remove from cooler and put jars in fridge where it will continue to thicken
- 13
Cool completely before eating
- 14
Eat plain or flavor to your liking- our favorite toppings are fresh fruit, maple syrup, raw honey, homemade jam, or nuts!
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