Homemade Yogurt

By alana_chernila
May 30, 2012

Author Notes: A recipe for homemade yogurt in a yogurt maker.alana_chernila

Makes: 4 to 5 cups


  • 4 to 5 cups (depending on your yogurt maker) cups milk (any fat level, as long as it's not ultra pasteurized)
  • 1/2 cup plain yogurt


  1. Heat 4 to 5 cups milk (for most yogurt makers) in a large saucepan to 185 degrees F. Allow to cool to 110 degrees F.
  2. Combine ½ cup plain yogurt OR 1 ½ teaspoons to 3 tablespoons powdered starter with a bit of the warm milk, and whisk the mixture into the rest of the milk. (Note: to see how much powdered starter you need, follow the directions of that particular starter.)
  3. Transfer to the small cups of the yogurt maker and let culture for 5 to 7 hours, or until set. Refrigerate for 2 hours before eating.

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Reviews (1) Questions (0)

1 Comment

Änneken August 29, 2016
I have made my third batch yesterday and after a bit of experimenting with the cultures I now have the result I was looking for: Smooth, creamy and not-runny yoghurt. I use regular whole milk from Costco and Stonyfield's plain yoghurt. <br />