Homesteading Homemade Yogurt

Sometimes, you want to make something yourself. Homesteading Homemade Yogurt fits the bill. It’s easy and a way to use up a tiny bit of leftover yogurt and make a LOT more of it, inexpensively. I think it tastes better, too. It’s not as tangy, has a smoother flavor and will thicken the longer it cures and is in the fridge. It’s worth making and a dollop is lovely on THIS breakfast or dessert tart.

INGREDIENTS – Homesteading Homemade Yogurt

1/2 gallon whole milk, not ultra pasteurized

2 TB Greek or regular yogurt you have left in the fridge


Let milk come up to a simmer (shivering, not full boil), turn off

Ladle into (4) 8 oz Mason jars, and let cool until just a little warmer than you with lids off or ajar

Put 1/2 TB yogurt in each jar, seal with lid on

Place in an oven that has been completely off and just leave the oven light on.

Leave overnight and then place in fridge until ready to use.


About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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