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Posted by Dina-Marie Oswald on


This is just one of the recipes included in my Simple Cheesemaking book. Follow the link to find more wonderful cheese recipes with easy to follow instructions and much more!

I am about to teach you how to make yogurt and it is easier than you think! In fact, I think you will be surprised at just how easy and economical making yogurt at home is!

But, if you are like me, it is easier to do something after you see someone else do it! I can read a recipe and do it, but if I can watch someone, it gives me more confidence that I am doing it correctly.

Learning how to make yogurt is no different – I had a friend who showed me how to make yogurt the first time! Hopefully, this video tutorial will help give you the confidence to try new things!

Making yogurt is economical and best of all, if you have raw milk available, you can make yogurt with it!

Because yogurt is such a popular food and is full of probiotics, it is a wonderful addition to any diet. Populating your gut with “good” bacteria is one of the easiest things to do to ensure good health. And, since yogurt is so full of probiotics, it is easily digestible. In fact, many people who are unable to tolerate milk can eat yogurt!

Yogurt is make from the fermentation of milk by bacterial cultures. These cultures produce lactic acid which works on the milk produce to make the characteristic texture and taste of yogurt. Lactobacillus and bifidobacterium are two commonly used cultures in the making of yogurt.

Yogurt is rich in calcium, protein, riboflavin, vitamin B6 and vitamin B12. Even people who are lactose intolerant can often digest yogurt without any problems. According to Wikipedia:

Men and women who are lactose-intolerant can sometimes tolerate yogurt better than other dairy products, because the lactose in the milk is converted to glucose and galactose, and partially fermented to lactic acid, by the bacterial culture.


Be sure to watch the video to find out exactly how I make yogurt in my kitchen without a yogurt maker. Below the video is a resource section linking to the items I use and then comes the recipe.


These links take you to the exact items you see me using in the video. I love knowing what others are using and why they like them. These links will take you to amazon.

  • Yogurt Starter Culture – The easiest and most economical way to get a starter culture is to buy a cup of yogurt at the store that states, “contains active cultures”. If you prefer, you can also order online from any of these yogurt starter cultures – I have tried them successfully.
  • 1/2 gallon jars – I love, love, love these jars to store stuff in – they are all around my kitchen and pantry. Because they have a wide mouth, they are easy to pour into and get things out of!
  • These plastic lids fit any size wide mouth mason jar and are great to keep items fresh.
  • I use this digital thermometer in all my cheesemaking, yogurt making and anytime I want to check the temperature of meat. There is a handy temperature guide on the back for the desired cooking temperatures. My favorite thing about this thermometer is the alarm that can be set to alert me when I am at the desired temperature.
  • Dial thermometer – I also have this dial thermometer and it is less expensive than the digital thermometer and works great too. I just don’t have the convenience of doing other things and listening for the alarm to let me know that the desired temperature has been reached.
  • This is the cooler that I have and use for many different things. It is great not only for yogurt making but also to carry in the car – it is not too big and bulky!

How to Make Yogurt


  • 1 gallon whole, preferably raw
  • 1/2 c cultured plain yogurt starter or store bought yogurt with active cultures

For smaller amounts use 2 Tbsp yogurt per quart


1. Heat milk over medium heat to 180F. Allow milk to cool to 115F - 120F. I place the pot of milk into a sink of cold water to speed the cooling process.

2. Once the milk has cooled, add starter and stir well.

3. Pour into  jars.

4. Place them in an insulated cooler and leave overnight or wrap the jars in a bath towel and place in a warm, out of the way place for 6 - 12 hours.

5. Unwrap the jars and refrigerate. The yogurt will separate if not chilled before using.

**** Save 1/2 c. to start your next batch.


After several batches, the culture may not be as strong and the consistency of the finished product may not be as thick. When this occurs, I simply start with a new culture.

In making raw milk yogurt, follow the steps below but only heat the milk to 100F and then add your yogurt starter. I have found the raw milk yogurt to be a bit runny but it works great in smoothies!


Warning: Your yogurt consumption will probably increase now that you know how easy and economical it is to make!