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Homemade Yogurt




Source of Recipe


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List of Ingredients




Assemble these tools: a heavy-bottomed pot, 4 one-quart jars with lids, candy thermometer, medium-size cooler, small mixing bowl, 2-cup measuring cup, whisk, ladle, tongs, large stockpot for sterilization and large bowl or pan for ice bath. Fill the stockpot halfway with water and bring to a boil. Immerse all equipment in boiling water for a few seconds to sterilize it. Air-dry all tools, and reserve the hot water for later.

2) Pour 1 gallon of whole or skim milk into a heavy-bottomed pot. Whole milk makes richer yogurt; skim makes it non-fat. Place pot on burner set on high. Add 1/2 cup sugar and 1/4 cup dry milk powder. Bring the milk to a boil. Boiling the milk kills undesirable bacteria and changes the properties of the milk protein to give yogurt a firm body and texture. Discard the skin, or thin layer that forms on top of the milk. Reduce heat to medium-high for several minutes. Increase heat to high and bring to a second boil, constantly stirring with a whisk. As soon as the milk boils, turn off burner.

3) Chef Allison Schroeder, an instructor at Scottsdale Culinary Institute, places the pan of boiling milk into a pan of clean ice water or ice chips. Allow the milk to sit in the cooling bath until it reaches 110 to 120 degrees on a candy thermometer.

4) Fill a 2-cup measure with 1 cup of cooled milk. Add enough fresh yogurt containing live yogurt cultures to bring the level to 2 cups. Place in mixing bowl and blend.

5) Add the yogurt-milk mixture to the pot of cooled milk. Stir well.

6) For additional flavor, place 2 ounces of fruit jam on the bottom of each of the sterilized quart jars. Do not use fresh fruit, which can introduce harmful bacteria. Use a ladle to pour the boiled milk mixture into the jars. Fill jars to the neck and tightly cover with lids.

7) The next step is to establish an environment that allows yogurt to form. When the water used to sterilize your equipment dips to 115 degrees, pour it into the cooler. Carefully set the jars in the water. Make sure the jar lids are above water. Close the cooler, place in a warm location and let it sit undisturbed for three to six hours, or until the milk coagulates to custardlike consistency. Check the consistency by gentle tilting the jar.

8) Refrigerate yogurt for up to three weeks. Serve plain or topped with fresh fruit.

Recipe