Yogurt, Homemade

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This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being


This recipe is for 1 gallon of milk, you may cut ingredients in half or double for various portions.


1 gallon raw milk

1 Cup yogurt from previous batch (this is your starter culture)


Heat raw milk until it starts to bubble, and then remove from heat.

hot milk

Let it cool until it is warm (110 degrees). This will take about 1-2 hours. If you don’t have a thermometer, you can use the traditional method which is to place your pinky finger in it to check the temperature. When you can hold your finger in it for 10 seconds, it is at the right temperature for the next step. If the milk gets too cool, you can re heat slightly to warm it back up.

When the temperature is right, add 1 Cup yogurt, whisk, cover the pot or bowl with a plate and several towels and/or blankets to keep warm. (Alternately, you can put the mixture in the glass jars that you will be storing the yogurt in and wrap in towels.)

Leave undisturbed for 12-24 hours. The longer it sits, the more tart the flavor. When finished, store in glass container(s) in fridge.


At first, making your own yogurt can seem intimidating, but one you do it, you will see how easy it really is.

The yogurt can be stored in the fridge for about 1 month.


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