Homemade Yogurt
With zero hidden sugars or fillers, this cost effective yogurt is packed with probiotics to support a healthy digestive system!
Prep Time: 5 Hours
Servings: 8
Ingredients
- 8 cups (½ gallon) – whole or 2% are best but skim can also be used
- ½ cup commercial yogurt containing active cultures
Directions
- Pour the milk into a Dutch oven and place over medium to medium-high heat. Warm the milk to right below boiling, about 200°. Stir the bottom gently as it heats to avoid scorching or boiling over.
- Let the milk cool until it is just warm to the touch, 112° F to 115°F. Stir occasionally. Speed up process by placing the Dutch oven in an ice water bath and gently stirring.
- Scoop out about a cup of warm milk into a bowl. Add the yogurt and whisk until smooth until the yogurt is combined.
- While whisking gently, pour the thinned yogurt into the warm milk.
- Cover the Dutch oven and place the whole pot in a turned-off oven. Turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine.)
- Let the yogurt set for at least 4 hours or as long as overnight. The longer it sits, the thicker and more tart it becomes.
- Once the yogurt has set to your liking, remove it from the oven. Strain or stir back in any watery whey you see on the surface. Whisk your yogurt before storing for a consistent creamy texture.
- Enjoy for 2 weeks in the fridge!
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 158 g |
| Total Fat | 8.4 g |
| Saturated Fat | 4.9 g |
| Cholesterol | 15 mg |
| Sodium | 112 mg |
| Total Carbohydrates | 12.4 g |
| Dietary Fiber | 0 g |
| Total Sugars | 13 g |
| Added Sugars included | |
| Protein | 8.2 g |