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How to Make Yogurt

  • Author: Mary Warrington
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 1/2 gallon 1x


A quick and easy recipe for healthy, clean yogurt that you can make at home.


Units Scale
  • 1/2 gallon milk, preferably whole milk, NOT ultra-pasteurized
  • 1/2 cup plain, organic yogurt, as fresh as possible, room temperature
  • 2 tsp vanilla extract
  • 1/3 cup sugar
  • 3 Tbsp powdered milk


  1. Sterilize any containers or instruments you will be using for the process. I do this in the dishwasher, but you can also do this with boiling water.
  2. Prepare your incubator by filling water bottles with water around 110 F and placing them into a container, such as a cooler, that will retain heat.
  3. Heat the milk to 180 F, stirring with a spatula so as not to burn it.
  4. Remove the milk from the heat, and stir in sugar and powdered milk.
  5. Place the pan with the milk in a cool water bath, or in a cold place until the temperature is 105 F.
  6. In a separate container, mix the yogurt starter with the vanilla until smooth. Add in 1/2 cup of the 105 F milk, and stir until smooth.
  7. Add the yogurt mixture to there rest of the milk and stir until fully incorporated.
  8. Pour the mixture into your prepared jars, then place the jars in your prepared incubator and seal as well as possible.
  9. After 24 hours, move the jars to the refrigerator and let chill 2 hours. Enjoy!


  • It is important not to use ultra-pasteurized products because they will not allow the appropriate organisms to grow, therefore resulting in ... milk. Your yogurt will never actually grow and firm up!
  • The reason to cool the milk down before adding the yogurt is that if it is too hot the organisms will die. They need just the right amount of heat to grow, not be overheated and die!