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5 from 1 vote

DIY Yogurt

Years ago, the Master Taste Tester and I visited friends in Germany. Every morning for breakfast, we had homemade yogurt, which was absolutely delicious. When we returned home, I promptly purchased a yogurt maker. As is unfortunately true with a lot of purchases, it wasn't long before the yogurt maker was relegated to the back of a cabinet and forgotten.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 144kcal

Ingredients

  • 2 quarts whole milk
  • 1 package active yogurt culture or 1 Tablespoon yogurt with active cultures per quart of milk

Instructions

  • Heat milk to 185° F.
  • Let milk cool to 112° F.
  • Add yogurt culture; allow to sit for 2 minutes to re-hydrate. Stir to dissolve.
  • Cover and let sit at 110° F for 6 to 12 hours, or until thickened.
  • Refrigerate.

Notes

Note: For Greek yogurt, strain for 2 to 4 hours in cheesecloth lined strainer.

Nutrition

Calories: 144kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 101mg | Potassium: 312mg | Sugar: 11g | Vitamin A: 385IU | Calcium: 267mg | Iron: 0.1mg