DIY Homemade Yogurt {New and Improved + Updated Tutorial}

DIY Homemade Yogurt {New and Improved + Updated Tutorial} is a snack recipe built around gallon milk and plain yogurt with live and active cultures. Plan on 3 Quarts and about 750 minutes.

• Yield 3 Quarts
• Ready in 750 minutes
• Prep 720 minutes
• Cook 30 minutes

Ingredients

• 1 gallon milk
• 1/2 cup plain yogurt with live and active cultures

Instructions

1. Heat the milk on the stove over medium heat to 180 degrees F. Stir often to prevent scorching on the bottom.
2. Remove from the heat and stir in any sweetener or extracts, if using (see note above).
3. Let the milk cool until between 110-120 degrees.
4. Measure out the yogurt starter in a liquid measure or bowl. Slowly whisk in a couple ladlefuls of the warm milk until it is smooth.
5. Add the yogurt starter to the pot of warm milk and stir until it is thoroughly incorporated into the milk.
6. Ladle the yogurt into quart-sized jars (a funnel helps!) and cover with a lid/ring or with a white plastic cap.
7. Place the jars in an insulated cooler. Fill with hot water most of the way up to the neck of the jars. Too hot and the yogurt won't thicken (same if it is too cool). Add warmer or cooler water as needed.
8. Close the cooler and place in a warm/non-drafty spot. Let the yogurt rest for 8-12 hours until thick and set.
9. Using a nut milk bag or a colander lined with cheesecloth or coffee filters, strain the yogurt. You might need to spoon it out into the nut bag or colander vs. pouring, depending on how thick it is. The colander with cheesecloth/coffee filters can be placed over a large pot or bowl and refrigerated to strain a couple hours. The total straining time will really depend on how thick you want the yogurt so watch closely. If it strains too thick, simply whisk in a little of the whey (or milk).
10. After straining, scrape the yogurt into a bowl and whisk until smooth and creamy. Spoon the yogurt back into clean jars, cover and refrigerate. It will thicken even more as it chills.
11. The yogurt should keep 1-2 weeks in the refrigerator (using well-sanitized jars helps it keep longer, as well as using milk that isn't close to expiring).

Give it a minute off the heat, then serve it while it is still hot.