Plain Yogurt

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This will make approx. 64 oz.  It will depend on how long you let it strain, and how thick it becomes, to determine the exact amount.

> 1 Gallon of milk (full fat gives a creamy texture and richness; skim milk will be a thicker “pasty” yogurt)

> 1 Large Saucepan to boil milk (NO LID NEEDED)

> 8oz of PLAIN commercial yogurt (this is your *starter* yogurt). Make sure it has live, active cultures listed on the label/container.

> 1 Large glass bowl that will hold the gallon of milk or use a Crockpot that has earthenware as the bowl

Slowly heat milk in sauce pan on medium/high heat. When milk froth begins to rise, lower the heat to medium and let milk simmer until 180 degrees. Cook at 180 degrees for 5 – 10 minutes. Remove from heat and allow milk to cool to until it reaches 110 degrees. I find the process takes about 45-60 minutes or so depending on the temp of your home. This process de-natures the proteins in the milk.

Carefully remove the skin that has formed on the surface of the milk. Take your starter yogurt and with a spoon, beat to a liquid in your glass bowl or Crockpot earthenware. Slowly add several Tablespoons of hot milk, one Tablespoon at a time, and beat after each addition. Then add the rest of the milk slowly and stir the yogurt/milk mixture until mixed completely.

Cover the bowl with plastic and secure it with a rubber band or tape (or if using a Crockpot, use the lid of your Crockpot). Wrap the entire bowl in blankets, towels, woolen shawls (whatever you have to hold the heat in and keep the temp stable). If using a Crockpot container, you don’t need to wrap in towels. Place the bowl or Crockpot in a place that is completely draft free for 15 – 20 hours – I use my oven and leave the light on – this provides a little bit of heat.

Straining your yogurt:

> Cheesecloth (can be found in the kitchen utensil area in the store, sometimes in the cleaning areas near sponges) – or Flour sack dish cloth (I use a Flour sack dish cloth so I can wash it and re-use)

> Strainer

Open the cheese cloth, which is a HUGE piece of material and carefully fold it up to make a large square. The square will have several layers to it by the time you're done – or use one layer of a Flour sack dish cloth.

Wet the cheesecloth (or Flour sack cloth) and wring out leaving it damp. Line the strainer completely. Spoon the yogurt into the lined strainer. Leave yogurt to strain until desired thickness has been reached. The sides will be far thicker than the middle. Just keep stirring it up every 15 minute or so to know what thickness you actually have. For Greek style yogurt, usually 2-3 hours is adequate.


Enjoy with sweetener and fresh fruit and nuts. Make sure to save a cup of this yogurt to be used as your starter yogurt for your next batch.

After the yogurt is finished, I spoon 1 cup of yogurt into plastic 1 1/2 cup storage containers so it's easy to grab a yogurt, quickly add something to it, and go.