Homemade Yogurt

Who knew Homemade Yogurt is so very easy to make, and a great way to save some money! 

Homemade Yogurt is super easy to make, you know exactly what's in it and it tastes a lot and I mean a lot better then what I've been buying at the store all these years, and I don't buy the cheap yogurt just for the record.

My friend Sonja over at Practical Stewardship had a wonderful recipe on her blog for Crock-Pot Yogurt and I decided to give it a try!  Delicious Sonja! Thank you so much!

It's definitely worth the time to make Homemade Yogurt the recipe is actually incredibly easy to make.

I adapted this recipe to be made on the stove top (because it was a little late in the day to wait 3 hours for the milk to heat) and grew the culture on the bread rise cycle of my oven since I could set it to 100 degrees but I have read a heating pad will work or Sonja recommends the oven light to keep the culture warm.

In a large pot bring 1/2 gallon milk (I used whole milk and it will make a thicker yogurt) to 180 degrees to kill off any bad bacteria. 

Once 180 degrees is reached remove from heat and allow to cool to 105-110 degrees, this took about 25 minutes in my house.

Stir in 1/2 cup plain yogurt with live and active cultures. Mix until well incorporated.

Cover pan with a tight fitting lid and place into a 100-105 degree oven for 8-12 hours or until yogurt has thickened. Once yogurt is thick it will not continue to thicken but will become more sour as it sits, if you like a tangy yogurt let it sit longer.

Store Homemade Yogurt in the refrigerator for up to two weeks.

To make Greek Yogurt pour yogurt place a colander lined with 100 cotton  cheese cloth inside a bowl and pour yogurt into cheesecloth and cover top with sides of cheesecloth. Place plate with weight on top and refrigerate for a few hours until liquid separates from yogurt.

You can stir in vanilla, honey or fresh fruit puree to flavor the plain yogurt. It's also a favorite served with our favorite Healthy Granola recipe. 

A few favorite recipes we love to use Homemade Yogurt in are:

• Greek Chicken Marinade
• Yogurt Marinaded Chicken Skewers
• Ambrosia Salad
• Lightened  Waldorf Salad
• Greek Feta Dip 

Homemade Yogurt, Recipe, Yogurt, Greek Yogurt, Breakfast,

Homemade Yogurt, Greek Yogurt, Recipe, Breakfast

American

Yield: 8

Author: Serena

Homemade Yogurt Recipe

Easy to make Homemade Yogurt recipe is a favorite for breakfast from Serena Bakes Simply From Scratch.

prep time: 15 Mcook time: 9 Mtotal time: 24 M

ingredients:

• 1/2 gallon Milk (I Prefer Whole For A Thicker Yogurt.)
• 1/2 cup Plain Yogurt With Live And Active Cultures

instructions:

How to cook Homemade Yogurt Recipe

1. Pour milk into a large pot. Heat over medium-low heat until milk reaches 180 degrees. Stir as needed to keep milk from scorching on the bottom of the pot.
2. Remove from heat and allow to cool to 105-110 degrees, (this took about 25 minutes in my house).
3. Stir in yogurt until well incorporated.
4. Place in a warm place around 100 degrees for 8-12 hours. I used the bread rise cycle on my oven and the yogurt was nice and thick at the 8 hour mark. Once the yogurt is thick any additional time culturing will add to the tang of the yogurt but yogurt will not thicken further.
5. For Greek Yogurt pour yogurt place a colander lined with 100 cotton cheese cloth inside a bowl and pour yogurt into cheesecloth and cover top with sides of cheesecloth. Place plate with weight on top and refrigerate for a few hours until liquid separates from yogurt.
6. Store in the refrigerator for up to 2 weeks.
7. Add your favorite topping like honey, fruit and granola.

Calories
133.87

Fat (grams)
4.92

Sat. Fat (grams)
3.07

Carbs (grams)
13.17

Fiber (grams)
0.00

Net carbs
13.17

Sugar (grams)
1.00

Protein (grams)
9.27

Sodium (milligrams)
137.31

Cholesterol (grams)
20.45

Calories are estimated

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