Homemade Yogurt

Why this recipe hasn’t been posted to the site, I’m not sure as it has become a staple in our home and Amanda taught me how to make it.  If it has been posted and I missed it, consider it a helpful reminder of something grand.

Homemade Yogurt Recipe 2 (without using a Yogurt Maker)
Makes about 8 servings of Homemade Yogurt


1/2 gal. whole milk
1/2 cup yogurt (starter)** You can use up to one cup. (make sure plain yogurt container states “live culture”)
1/2 pint heavy cream (Optional for more richness)

Pour the milk into a saucepan and bring to a boil, be sure to stir constantly. When milk comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish.

When the milk and cream mix has become lukewarm, stir the starter (the commercial yogurt) and dilute it with some of the lukewarm milk mix until it is smooth

Pour the mixture of diluted starter into lukewarm milk/cream mix and stir.

Wrap the warm milk (with yogurt starter), and leave it in a warm place, undisturbed, for at least 8 to 10 hours. Yogurt should be set by then. Place pot in refrigerator until cold, and ready to serve.

For more details, this is the link where the recipe originated.  (See this page for methods to keeping the yogurt warm.  We put the yogurt in jars and raise them on a plate above a few inches of hot water in a cooler.)



2 thoughts on “Homemade Yogurt

  1. Pingback: Amanda’s Cherry Conserves « Good Clean Food

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