Homemade Organic Yogurt recipe

A non-writing related post for your enjoyment!

A friend asked for this homemade yogurt recipe – my daughter gave it to me. I don’t know where she got it, but it’s easy and so tasty!

What you need…

  • a cooler that will comfortably hold a quart jar. You’re going to be “cooking” the yogurt in the cooler, so you want to be sure it’s not too large.
  • a quart canning jar
  • a quart of organic milk – I used Organic Valley Whole Milk for mine
  • a small container of plain organic yogurt with active yogurt cultures – any good, plain “live” yogurt will do
  • a saucepan large enough for the milk
  • a candy thermometer
  1. Fill the quart jar with hot tap water and put it in the cooler – which you also fill with hot tap water so it comes almost to the neck of the jar.
  2. put milk in saucepan and heat slowly to 180 degrees (stir frequently so it doesn’t scald)
  3. when the milk reaches 180 degrees take it off the burner and let it cool to 110 degrees
  4. empty the jar of the water and pour the 110 degree milk into it (If you want your yogurt to be super-smooth pour through a cheesecloth-lined strainer – otherwise, don’t bother. I kind of like the little chewy bits myself) :)
  5. stir in 1 tablespoon (no more, no less) of yogurt
  6. put lid on jar and put into cooler of hot water
  7. sit cooler in a warm place for 24 hours

At the end of the 24 hours your yogurt should be ready. Be sure to save 1 tablespoon of this yogurt for your next batch.



About Julia Karr

My name is Julia Karr. I’m a writer of young adult and middle grade fiction. If you want to know more about me, click on the tabs above for my bio, books, blog and links I like.
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