Those of you who’ve been reading here for a while will recognize the bones of today’s post. When I first posted it here, I used some old pictures from my original food-waste blog. Since then I’ve learned to post larger pictures and my camera equipment and skills have improved a bit. So today, I’m posting the yogurt recipe with New! and Improved! pictures.
Also, for some reason my search box here on the blog was having a hard time finding this recipe and so I was getting a lot of emails asking, “WHERE in the world is your yogurt recipe anyways???”. Hopefully the new post with the new title will be easier to find.
The first time I made yogurt, I thought it was a total pain-in-the-rear and I was SO never doing it again. But, after I did it a few times, I realized that it didn’t really take that much hands-on time, and that I could get some kitchen tasks done easily while I waited for the jars to boil and for the milk to heat up. And of course during the three hours that the yogurt sits in the cooler, I’m free to do whatever I want to do as the yogurt requires no supervision. If you still need convincing, you can read about why I bother with this process each week.
When I can get raw milk, that’s what I make my yogurt with, but when that’s not available, I use commercial whole milk. Unless you’ve got a specific reason for avoiding milkfat, I would caution against using lower fat milk products to make yogurt. Whole milk will make your yogurt much thicker and creamier than low-fat or fat-free milk will.
You can feel free to make a smaller quantity of yogurt if you worry you won’t be able to use 4 quarts. Just use a half gallon of milk and two quart jars.
The recipe requires no special machines…you probably have most, if not all of these items in your kitchen already. Here’s the equipment that I use (plus a un-pictured cooler).
The recipe I have suggests sterilizing the jars. I’ll include the directions for that, but I have to tell you that I’ve tried the recipe with and without sterilizing, and I haven’t noticed a difference. If you don’t have a dishwasher, this step might be more essential, but if you run your jars through a dishwasher, they should be sufficiently sterilized already.
To sterilize the jars, you just boil them in about an inch of water, along with the bands and lids for 10 minutes.
Next, you need to heat the milk to 180 degrees. A heavy bottomed pot works best for this because your milk will be less prone to burning and sticking to the pot bottom while heating.
If you own two stockpots, you can just leave the jars and lids in the first pot and use a second pot to heat the milk.
Once the milk reaches 180 degrees, take it off the heat and place it in a sink filled with cool water until the temperature drops to 120 degrees.
My cast-iron stockpot will break if I put it into a sink full of cold water, so at this point I pour the milk into the pot I used to sterilize the jars.
Once the milk drops to 120 degrees, it’s time to add the starter. The starter is just previously cultured yogurt, which will spread the yogurt cultures all through your gallon of milk, turning it into yogurt. If this is your first time making yogurt, you’ll want to use 6-8 ounces of plain (or vanilla) yogurt. If you’ve already got jars of homemade yogurt in the fridge, though, you can use a cup of that as your starter.
When I made this batch, it was my first post-vacation yogurt session, so I bought a starter.
I can heartily recommend Yoplait or Dannon as starters, but any other brand or store-brand might be iffy. I used an off-brand cup as a starter once and my yogurt didn’t turn out at all. Better to be safe than sorry, I say, so pony up the extra $.25 and buy a name-brand cup. 
Once your yogurt turns out nicely, you should hardly ever have to buy a starter again.
The original recipe I have specifies that you should not open your starter until you’re ready to use it. I don’t know how necessary this precaution is, but I haven’t been brave enough to try using an opened quart of yogurt as my starter. I’ll let you know if I try, though!
At any rate, you’ll need to whisk the cup of starter into the 120 degree milk. Make sure it’s entirely mixed up so that the yogurt culture is spread throughout the whole gallon.
Once it’s mixed up, pour the milk into your quart jars. I’m no good at pouring from a pot, so I pour the milk into a clean pitcher and then pour it into the jars. Since the milk usually develops some skin at some point during the heating process, I like to strain my it through a small wire mesh strainer while I’m pouring it into the jars.
The milk will probably have some bubbles on top, which you can leave if you like. I prefer to skim them off with a spoon, though, so the jar looks like this:
instead of this:
It just improves the surface texture of the yogurt.
Top each jar with a lid and band and place into a cooler. The size of the cooler doesn’t matter a lot except that it needs to fit four quart jars and a gallon of warm water.
Heat 1 gallon of water to 120 degrees and pour into the cooler. Shut the cooler lid and leave it in a draft-free place (not outside, for example, and not right by your front door in the wintertime) for three hours.
After three hours, remove the jars to the fridge. The yogurt should be fairly firm at this point. It will firm up more in the fridge, though, so don’t panic if it’s still a little sloshy.
Once it’s been refrigerated, your yogurt should be about this thick.
And when spooned into a bowl, it’ll look like this, as long as you’ve made it with whole milk. Yogurt made with lower fat milk will not be as firm.
Homemade Yogurt (makes 4 quarts, which will keep for at least a month in the fridge)
For vanilla yogurt directions, see the bottom of the recipe.
Ingredients
1 gallon of milk
1 cup yogurt starter(you can use a small cup of plain Dannon or Yoplait yogurt, or you can use a cup from your previous batch.)
1. Place four quart glass canning jars, four lids, and four screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.
2. Pour one gallon of milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185-195 degrees Farenheit(90-90 Celcius).
3. Place the pot in a sink filled with cold water and let the milk cool to 120-130 degrees farenheit(50-55 degrees celsius)
4. Stir one cup of yogurt starter into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.
5. Pour the milk into jars, and put the lids and bands on. Place them into a cooler.
6. Heat one gallon of water to 120-130 degrees F(50-55 degrees C) and pour into cooler.
7. Shut cooler lid and leave in a warm place for three hours. When the three hours are up, place the yogurt in the refrigerator.
To make a delicious vanilla version of this yogurt, add 1/2 to 1 cup of sugar to the four quarts of milk when it’s cooling in the sink. Then stir in 1-2 tablespoons of vanilla, depending on your preference, and proceed as usual with the recipe.
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Here are more of my yogurt-related posts:
Why I Make My Own Yogurt
Cost Comparison of Yoplait and Homemade Yogurt
Yogurt Q&A
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I somehow came across your blog a few weeks back and have been hooked since! You’ve inspired me to try making a lot of food homemade (my first batch of yeast bread was a success!) and I’ve been greatly reducing my food waste.
I was wondering if you could tell me how long this yogurt will stay good for (both the sealed jars and then a jar once opened). There are only two people in my household and although we have yogurt for breakfast everyday, I’m not sure how quickly we’d go through this amount of yogurt. Also, is the nutrition the same as the store-bought kind? Thanks!
Ohhh, thanks for reminding me of that. I’ll add that information to the post above. I don’t know how I forgot…that’s one of the most common questions I get! Unopened yogurt keeps for at least a month, and an opened jar will last at least a week. You can certainly make only a half gallon of yogurt, though, using two quart jars.
The nutritional content of this should be just like commercial yogurt, as I don’t believe that most companies fortify their yogurt.
I’m so glad my blog has been helpful to you…thanks for the encouragement.
Okay, so I HAVE to try this! It looks so easy! I love yogurt, but whenever we buy it I’m always appalled at how expensive it is. For your recipe, all I’ll need to buy are some quart jars and a cooler (there’s always freecycle!) and milk/a starter, which we buy anyway. Thanks!
When I evangalize to others about making yogurt I point out that it’s about as hard as making canned soup: heat milk, cool milk, add yogurt, wait.
My 2 cents:
- I use skim milk without problem, compensating for the lack of thickness by letting the yogurt sit for longer.
- My yogurt doesn’t come out as thick as Kristens, probably because I use skim milk. I strain it through cheesecloth or paper coffee filters to make it thicker. You can use the leftover liquid (whey) to enrich bread by using it in place of water, or to water outdoor plants.
- I have had success using yogurt from an open container. I have not used off-brand yogurt as starter.
- You can make as little yogurt as you want. I’ve made a 2 cup batch.
- Mine has lasted 3 weeks, unsealed in a tupperware, in the fridge.
- You can add pureed fruit to make fruit yogurt. Watery pureed fruit (such as melon) will make your yogurt thinner.
I think I will try the hot-water-in-cooler trick, see if it leads to thicker yogurt.
Why do you think your cast-iron pot will crack in cold water? Has it happened before? In which case, my hearty sympathies!
Cate, there are almost ALWAYS canning jars at my Goodwill, so check the thrift stores too. I’m so excited that you’re going to try it! It’s really not hard once you get the hang of the steps. I can do it all by memory now, so it’s very easy.
William, I’ve read that sudden temperature changes can crack this sort of pot. It’s hot from the stove, so I’m worried about plunging it into a sink full of cold water.
You should try the yogurt with whole milk. It’s really quite delightful.
Thanks for the info about the opened yogurt. Mine is never open and unused for more than a day or two, so I don’t have a lot of experience with that!
I occasionally make my own yoghurt but on a much smaller scale.
I bring a pint of milk to the boil, let it cool to blood temperature, stir in a tablespoon of live yoghurt from a carton, and pour it in to a thermos flask to set overnight. In the morning I transfer it to a glass jar or a plastic container and chill it in the fridge.
I sometimes strain it briefly to produce a thicker yoghurt, or for longer to make a cream cheese that can be mixed with herbs and spread on crusty bread.
I love making our own yoghurt! I was officially converted last year when I happened on your blog and boy my family is glad I did.
I top ours with a spoon of homemade jam and sprinkle it with 1/4 cup of homemade granola. It’s a cheap healthy breakfast!
LOL! I discovered your website a while back because I was looking for yogurt instructions. The new and enhanced pictures are very nice, although the concept is pretty much the same as before.
I use fresh starter from time to time especially if the yogurt starts having trouble setting up. I also keep powdered starter in the freezer that I bought at the health food store. It is not cheap, but it’s more of a just in case the yogurt all gets eaten and I am unable to buy more starter (snowstorms, store out of stock, whatever). If kept frozen, it lasts quite a while. Of course since I started doing that, I have not needed it
Here’s my favorite homemade granola for my yogurt. It’s called Chocolate Crunch if the link does not work.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1687651
Last questions, promise! Is the starter-to-milk ratio always 1 cup starter to 1 gallon milk? So if I was to make half a gallon I would use 4 oz of starter?
Also, with canning jars, is it true that the jars and rings are reusable but you need to use a new lid each time? I think I read that about making jams and jellys, but I’m not sure if this is the same type of thing.
Thanks!
Christie, that’s awesome. Go you!
Dogear, yes, the content is the same. It just has nicer illustrations now. lol I’ll check out your recipe…chocolate sounds delicious!
Erika, I’ve never made a small batch, but I’m guessing the ratio would be the same. Anyone else?
You can most definitely reuse the lids. You only need to buy new ones when you are preserving something so it will be shelf stable. Then you need the lid to seal properly. When you’re making yogurt, old lids work just fine. I’m just re-using the lids that were on my canned tomatoes….I don’t think I’ve ever made yogurt with new lids, actually!
Hello, I am eager to try this. I have one question tho. Could you use another type of jar, say perhaps old spaghetti jars?
Lin, you definitely can. The only downside is that sometimes commercial jars have smaller openings and it’s a bit harder to get the spoon inside to dish out the yogurt. I use old glass peach jars sometimes, as they tend to have large mouths.
@
Kristen
Thanks so much, I can’t wait to try it. Love the blog btw, I check it daily. Thanks and keep up the good work.
How long does the active part of the process usually take you? I’ve never considered making my own yogurt before, but this seems easy enough. Maybe some weekend when I’m looking for a project….
I first learned to make yogurt from your old post, and here are my tweaks:
1) I make a quart at a time. That’s just right for my family.
2)I use a “permanent” coffee filter with a fine plastic mesh to strain the yogurt and thicken it up a bit.
3) I heat the milk in the microwave. I have a huge pyrex measuring cup (I think it holds 4 quarts) and it’s perfect for this. It takes about 7 minutes to heat a quart of ice cold milk to 180 degrees in my microwave.
4) I let the heated milk come down to 120 degrees on the counter–it takes about 15- 20 minutes. No need for the ice bath.
5) I pour the cultured milk into a pre-heated wide mouth 1 qt thermos bottle and put the bottle in an insulated lunch bag to incubate over night. In the morning, I put the fresh yogurt in a quart jar to go in the fridge so we can see it (less likely to forget it), but it could be stored in the fridge in the thermos just as easily.
6) As soon as I’m ready to refrigerate a fresh batch of yogurt, I take 2 tablespoon’s worth and put it in a small container in the freezer so I have some for the next batch. That way we don’t forget to save some at the bottom of the jar.
I don’t think it could get any easier than this. Thanks for the great idea to start making my own!
I use 1% milk. It comes out a bit thinner but it’s okay. Sometimes it sort of strains itself and there’s liquid on top, which I discard. I never thought about watering an outside plant. I will do that.
I use Polaner All Fruit jars, peanut butter jars, salsa jars. I never have a problem. I also pour it into a picture and fill the jars that way.
My only problem seems to getting the skin on the bottom of the pot from heating it up. I think I will try my husband’s cast iron kettle. Maybe that will work.
Kristen,
(Congrats on cleaning up the “f”!)
Have you ever added fruit or other flavoring to your yogurt? I love plain and vanilla but we are always buying the little containers because my husband and son want the fruit versions.
Kristen,
We have been making yogurt with your previously posted recipe. I use 1% milk because we are supposed to be watching our cholesterol. It turns out fine if I use a store-bought starter yogurt and let it sit for 6 hours in the cooler. We like to add canned peaches or blueberries on top when we serve it. My daughter likes to mix in Kool-aid powder. We also enjoy your whole wheat bread recipe. Thanks so much!
excellent! doesn’t seem difficult at all. very clear instructions, nice job! i am by myself, though and you can’t freeze yogurt, but if it does last a month, i can always keep three and give one away …??
other problem is i’m wondering if this can be done with soy yogurt and soy milk. what are your thoughts?
i think honey is delicious with some local honey stirred in for sweetener.
I’ve used this recipe successfully since I first found it on your blog. Here are a couple of other random thoughts: When grocery shopping, I always watch for jars that have taller lids. The canning lids and rings will fit these (think pasta sauce, some jams, etc.) and are great for yogurt. I am single, so I always share my yogurt with my neighbors and occasionally they buy the milk. Can’t get more frugal than re-purposed jars and free milk! If I know I’m going to want fruit in my yogurt, I add a packet of unflavored gelatin (mixed with warm milk) after the starter. This makes the yogurt thicker to begin with, so it’s not runny once the fruit is added.
Yogurt cheese rocks! Strain your yogurt (save the whey-I add it to oatmeal or grits for a nutritional boost) and use it in place of mayo. I make killer deviled eggs without mayo and no one knows the difference. Oh, so yummy and so much less guilt!
Make sure you have a good thermometer, it will make the job so much easier. Note: If, while you are getting the hang of this, you forget the milk and it comes to a boil, STOP! Your yogurt will not set up. Don’t waste any more time or starter. Run to the internet for boiled milk recipes and better luck next time.
i’ve made yogurt twice and it was alot of work when the end product wasn’t so thick and i had to strain out the whey. yours looks amazing. i will try again. something i’ve read about starters….there are a couple brands out there that have 8 different cultures in them. those are the ones to buy. the more cultures, the better! just read the labels. i think stoneybrook farms is one. good to know the unopened jars will keep for a month! i love to put honey or agave sweetener in mine…even better…bananas, honey and cinnamon.
Thanks for posting this very user-friendly post. I’d been a bit unsure about making yogurt and long wondered what went into it. But now I can see how easy it is and I’m much more likely to give it a shot.
Also, one frugal yogurt tip. We finished a jar of raspberry jam, but there was a little bit of juice at the bottom. Pour that into plain yogurt and–voila–raspberry yogurt (without crazy amounts of sugar, like the store-bought).
@Diane
I’ve never had a problem turning boiled milk into yogurt. Sometimes it takes longer to yog.
@WilliamB
I love that – “longer to yog”! I did it on one of my earliest attempts, so there may have been other contributing factors. I picked up a Yogurt Book from the library (after the fact, of course) and it reiterated the no-boiling thing, so I thought that was the cause. Happily, I seem to have gotten the hang of it.
Jonathan #23 – Your tip is straight outta the Tightwad Gazette. If you haven’t read it yet, get the blue version (all three editions in one) from your library. You’ll love it!
I started making homemade yogurt when a friend brought over farm fresh milk. Kristen just happened to post the original yogurt post around the same time.
I’ve made smaller batches and just tossed a whole container of starter in. It turned out fine.
This last time I used 2% and left the yogurt in the cooler overnight (I forgot about it) and it turned out great.
Thanks for posting this!! I was just thinking about how expensive yogurt is to buy. I think I will try this.
Your yogurt does look delicious! Mine, made with 2%, isn’t as thick. I just do the crockpot method-super easy. And because there are 7 of us we eat it all quickly!
One other method instead of the stovetop heating method is just put the milk in 2 glass quart jars and microwave for about 10 minutes (per jar) to reach 180-190F.
Then cool it down to like 130 and add the yogurt culture. I use a hand blender to mix it up and spread the culture well.
I tended to do this at night, then I put the jars in a 50s styrofoam cooler and put the lid on and go to bed.
The yogurt was perfect in the morning.
I say “wa perfectgs” because now I’m a vegan and therefore don’t make or eat yogurt. I may try making soy yogurt at some point though.
stonybrook makes an excellent yogurt for a starter.
frugal girl you rock. i always wanted to make yogurt. i used to alot but your idea for putting it in a cooler and pour a hot water never been smarter i went to your yoghurt blog yesterday and make your idea youghurt style and i found fantastic thank you and god bless
I’ve been reading your blog for a few months now and I’m thoroughly enjoying it! (I love the recipes and photography posts especially.)
Now my questions: My 7 yo loves “pink yogurt” from the store but doesn’t like the chunky ones, so we’re limited to trader Joes and Stonyfield. I’d like to try your yogurt recipe but thought I’d try mixing in some seedless preserves. Have you tried a berry variation?
My kids also love the “drinkable yogurts”. Do you have a recipe for that?
Thanks!
Lovely blog!
I hate buying so many foods in non-recyclable containers. Plus, I am also a frugal person. So, I make yogurt regularly. A little different method:
2 quarts of milk. (I use skim, because my dh and I are watching calories and fat)
2 tbs dry milk powder
2-3 tbs dannon plain yogurt (or any quality brand. not non-fat)
Heat oven to its lowest setting. Mine goes as low as 170F. Once oven has reached that temp, turn it off, but keep the door closed.
While oven is heating, whisk powdered milk into milk in a microwave-safe bowl
Heat milk in microwave until just before boiling (about 200F)
Let milk cool to about 115-120F
Take out a cup of milk, mix in the yogurt. Stir the yogurt/milk mixture into the big bowl pf warm milk.
Place bowl in oven, cover with clean kitchen towel. Close the oven door
Turn on the oven light
Go to bed.
In the morning, divide the yogurt into portions and refrigerate for a few hours. It sets up even more then.
Save a little for starting the next batch.
I have little plastic freezer jam jars I got a long time ago that have tightly fitting lids, so I spoon the yogurt into these. My husband and I take these to work every day.
Higher fat milk sets up better. The powdered milk helps low/no fat milk set up a little more.
I put up a good bit of jam every year. We mix a spoonful of jam with a cup of yogurt.
I’ve made all size batches. The ingredients can be adjusted up or down proportionally.
THANK YOU for this post, Kristen. I am very pleased to tell you that I made a pint (a test run) of homemade vanilla yogurt on Thursday and even more pleased to tell you that I like yogurt for the first time in my life! I have never cared for commercial yogurt at all — it sets my teeth on edge. This lovely homemade yogurt, however, has a mild delicious flavor which is very appealing. I do have true milk allergies, as well as lactose intolerance, and so I am eating only a little at a time, spreading it out in small, wonderful little bowls.
Just so you know, I varied slightly from your incubation procedure by filling jars with hot tap water and putting them into a soft-sided, insulated bag with my jarred milk mixture. And… it took much longer than 3 hours to make yogurt — I think it was about 7 hours. (I did change out the warm water jars a time or two to keep temp steady in the insulated bag.)
Mine is very soft, pourable even, but so delicious I’m not concerned for this batch, although I would like to firm up a second batch. Does the sugar and vanilla affect how firm the yogurt gets?
We currently buy our yogurt from a local co-op but it’s so expensive that I would love to make some ourselves. I’ve not made yogurt in the past because the recipes and advice I’ve seen all recommend using milk that has not been ultra-processed. I literally CANNOT find milk that has not been ultra-processed in the grocery store (organic or not). What milk do you use and is it ultra-processed? Should I just give it a try and see?
Kate, I use regular milk that’s sold in plastic gallons at the grocery store. Usually milk that’s sold in cardboard cartons is ultrapasteurized, but the kind in plastic gallons is not. I don’t think that ultra-pasteurized milk would be a problem, though.
When I make yogurt with raw milk from a local farm, my yogurt is thicker, and I assume that this is because there is more live bacteria in it. But the pasteurized milk turns out yogurt that is just fine.
This recipe looks so easy to make, thank you for sharing!
Is it possible to do this without a cooking thermometer? Any tips to help you know when the milk is the right temperature?
Also, I don’t suppose you’ve ever tried this with any non-dairy milks?
I have not tried this with anything but cow’s milk, but I know people use goat’s milk to make yogurt. I’m not positive about what might happen with soy milk or almond milk, but I’m sure you could google it and find someone who’s tried!
I always use a cooking thermometer because while I could figure out what 120 degrees feels like, I don’t want to figure out what 180 degrees feels like (hello, burns! lol). You don’t need a fancy thermomete…a plain jane, non-digital $5 sort will work just fine, so I would totally recommend buying one.
The reason the jars need to be sterilised is incse of bolutism.
Botulism is rare, so you wouldnt notice unless is killed you. the lower teh ph the more the likelihood, so yoghurt is a bit iffy.
plus – screw the brand names, just go for something with good yoghurt cultres in it. yoplait is down teh bottom of my list. oxygen kills the cultures, so does saliva, so dont double dip.
I finally made the plunge into yogurt a few weeks ago. I wanted to give a suggestion to others. Instead of a cooler I use my crockpot. It is just the right size for the canning jars I have and means I don’t have to pull out another piece of equipment to take up space in the kitchen. (Mine sits on the counter making dinner 2 to 4 nights a week anyway.)
Other than that I am just getting the hang of “the method” so I can use less pots and get the process down in time.
The family loves yogurt smoothies in the morning and I like knowing they are getting good things into their digestive tract.
I do a combo of methods I combine Ann’s method of using powdered milk with Kristen’s overall stovetop/cooler method. My bf and I only like skim milk & I know it sounds gross but I use the instant powdered milk (about 1/3 cup for 2 qts) & add it to the mix while cooling. It works wonders to thicken fat free yogurt! And let me tell you… I couldn’t be happier with the overall result. And I use plastic caps for my Ball mason jars that I found at a local hardware store for only 1.79 for an 8 pk so my bands don’t wear out.
Love your blog. I do lots of cooking and baking but I have never made yogurt. I do eat a lot of greek yogurt. Can I use greek yogurt as a starter? Thanks so much.
Thanks so much. I read every word and took the plunge. Bought a gallon of milk, sanitized everything in scalding water and began. I used whole milk. an ordinary thermometer, followed heating and cooling instructions,filled four quart jars. Then used small container of Dannon regular yogurt in two of the quart jars and one of vanilla yogurt in the other two jars. I mixed thoroughly, put the tops and screw lids on. Had heated my oven and turned it off, leaving the light on. I put all four jars in the oven and went to bed. This morning everything was wonderful. The yogurt is firm like your pictures Kristen. Put it all in the frig and it is perfect. I love the oven method for it is so easy and I thank you Ann for that idea. I am delighted – I have four quarts of “lovely” $5.00 yogurt for $5.00 total. Wow!! Then I took one of the plain quarts and am currently draining it in the frig wrapped in cheesecloth over a strainer. Hopefully I will have cheese in the morning. I will experiment for I don’t know what to do. I will add salt first and then proceed. Any ideas? Blessings, Sharon Lea
Thanks for all these tips! I’m really into physical fitness and make lots of protein shakes, which include organic fat free yogurt. I figure I use close to $1000/yr. I’m going to experiment with it!
Have you ever tried adding fruit to your yogurt recipe??
I just made this (it is in cooler now) and I had about a cup left over, is this normal? I made the vanilla one if that matters. Hope I didn’t mix it up because it looks so yummy and was easy to do.
I just tried your yogurt recipe! I am so excited to see how it comes out!
Thanks for the recipe and wonderful pictures! I just successfully made homemade yogurt for the first time!
But now, I have been trying to add fruit so we can have strawberry banana yogurt, just like we like from the store. It is not working. After I add the fruit it is a liquid. I have frozen strawberries, which I take the extra frozen water off and i use a blender to chop them up. I tried adding corn starch (which was gross) and dry milk to thicken it, but nothing even seems to be helping. I guess I can try strawberry jam instead, any other suggestions?
Thank you so much for this recipe!!!! I was worried at first, it turned out I was just too impatient, but it did finally set up by the next morning. It is very good! Some think it needs more sugar, but I think when we get rid of the “store bought” taste, it will be just fine.
Love your blog. Finally tried your homemade yogurt recipe. I will probably never buy yogurt again unless I am buying starter. Thanks!