Homemade Yogurt
 
Prep time
Total time
 
Yogurt is fun to make, and requires no extra machine for culturing. A cooler works well for incubation.
Author:
Recipe type: Sides
Serves: 1 gallon
Ingredients
  • 1 gallon whole milk
  • 1½ c sugar, divided
  • 2 Tbsp vanilla extract
  • 1 Tbsp pectin powder
  • ½ c cold water
  • ¼ c fresh Dannon yogurt, plain or vanilla (no jam)
Instructions
  1. Heat milk in a heavy pot, to 190° F.
  2. Cool to 130° F (110-130° is OK)
  3. While milk is cooling, measure up sugar (reserving 2 Tbsp for later) and vanilla. Set aside.
  4. Mix together the remaining sugar, and pectin power in a small pot; whisk in cold water and mix well until dissolved. Set aside.
  5. In a small bowl, set aside the yogurt culture needed.
  6. When milk has reached 130° F, add sugar and vanilla, and stir for 2 minutes until dissolved.
  7. Bring the pot of pectin mixture to a full rolling boil. Keep boiling for 1 minute.
  8. In a thin stream, pour the pectin mixture into the milk, stirring well while pouring.
  9. Add yogurt. Keep stirring well for 2 more minutes.
  10. Pour into clean jars through a strainer.
  11. Place jars in a cooler, then pour very warm water into cooler (130°F) until it reaches the lids of the jars.
  12. Close the lid of the cooler, and keep the temperature at 110-130° for 6-8 hours, or until your preferred tartness has been reached.
  13. Place jars in refrigerator to cool down.
Recipe by The Country Basket at https://thecountrybasket.com/making-homemade-yogurt-using-cooler-for-incubation-recipe/