Making Dairy Yogurt from Scratch


Store-bought yogurt can be full of added sugars and preservatives. For this reason, I like to make my own homemade rich and creamy yogurt. I either serve it as is or flavor it with a smidge of honey, maple syrup, or my favorite seasonal preserved fruit.


  • 3 3⁄4 cups whole milk, preferably organic, raw, or non-homogenized (never ultra-pasteurized)
  • 1 tablespoon kefir or yogurt starter culture

1.Warm the milk in a small saucepan over medium heat until a dairy thermometer reads 160°f.

2. If using kefir as a starter culture, keep the heat between 165 and 185°f for 30 minutes, stirring constantly. If using yogurt, skip this step.

3. Remove the pan from the heat, and let the milk cool to 110°f.

4. Add the yogurt starter culture to 1⁄4 cup of the cooled milk and stir to combine. Add this mixture to the remaining milk and stir until incorporated, being careful to not stir too vigorously.

5. Pour into a jar and incubate for 6 to 12 hours at 110°f in an oven, a cooler with a pot of steaming hot water, or a yogurt maker.

6. Place the set yogurt in the fridge and chill for at least 6 hours (the yogurt will thicken as it chills).

7.Store the yogurt in the fridge and use within 2 weeks.

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