29 Reviews of Homemade Yogurt

From: Chrissyo

On Jun 30, 2002

Thank you Dee514. I use to make this recipe myself when money was tight and the kiddies had hollow legs, but got out of the way of making it. Then when I went back to making yoghurt again, I could not for the life of my remember the quantities of milk to yoghurt. So you can imagine how excited I was when I came across your recipe while "browsing around Zaar". As we say here in Australia, "You lil ripper Dee." I made this early this morning on low fat milk. Then with MY home made yoghurt, I made 2 yoghurt cakes, 2 potato bakes using yoghurt instead of cream, yoghurt and chives cheese and we had fruit and yoghurt for lunch. We will be eating the last of the yoghurt for dinner as a dessert and in cucumber sambol. Folks, why on earth buy yoghurt when you can make your own. It is so easy, so simple. This recipe looks after itself once you have added the yoghurt starter. I used a thermometer to get the exact temperature but this is almost fail proof. Please try it. You will have fun using your home made plain yoghurt in your recipes.

From: Daydream

On May 18, 2005

Chrissyo promoted this recipe in the Aust & NZ group, and I made it on that recommendation - this was my first attempt at making yoghurt, and I was delighted with the result. I used full cream milk, and for the starter, a European-style, pot-set yoghurt which contains both acidophilus and bifidus. Like Chrissyo, I used a thermometer to obtain the exact temperature, both at boiling point and to cool the milk to 120F. After adding the starter to the cooled milk, I covered the pyrex dish with two layers of alfoil, then wrapped it snugly in four towels. I let it sit, undisturbed, on my kitchen counter for 7 hours (just to be on the safe side!) and when I "unveiled" it, it was set beautifully. I will never buy yoghurt to cook with again. DH is going to give it the taste test on his muesli tomorrow, but whatever his opinion, in my eyes this recipe is a winner. Thank you Dee 514, for posting.

From: Chef #491296

On Apr 28, 2007

You can also wrap the container in one towel & place in an insulated picnic cooler (close the lid). This will maintain the temp. nicely.

From: Golden Mushroom

On Apr 1, 2008

I can't believe how easy it is to make your own yogurt! It took me a little longer to heat and cool the milk than the times given in the recipe, but as I was doing other things in the kitchen, that wasn't a big deal. I used Greek yogurt with active cultures as a starter. I love the smooth taste and feel of this yogurt! I don't like the tanginess of store bought plain yogurt, and I don't want the sugar from the sweetened stuff. This is a great way to get the best of both worlds. It's a little soft, but I will strain it through a cheesecloth if I need it to be firmer. I think leaving it out for longer than four hours would have made the yogurt firmer, but it also would have made it tangier.

From: Yrhaven (aka Condiment Queen)

On May 10, 2008

I had always heard that making your own yogurt was difficult, so I had never really thought about it, until yesterday when the notion struck me to investigate, & was so pleasantly surprised when I found your simple recipe. I decided to give it a go, I halved the recipe (as I didn't have enough milk) & used a plain yogurt for the starter that I already had (with active cultures). I started it late, & fell asleep so it actually sat for about 8 hrs. After boiling, I did strain it through a paper towel to get out a few "floaties" that I had noticed. Other than those 2 things I followed the recipe exactly. I was initially disappointed when I woke up to put it in the refrigerator & it seemed very runny still. But after setting in the frig for another 6 hours or so, it is setting up nicely. I was fooled by the runny surface & when I actually stuck a spoon in it to investigate, I found the bottom was really pretty set. I'll be interested to see if it eventually completely sets up or not. Either way, I really like the more mellow flavor of homemade yogurt & will not be buying store bought again. I'm sure that as I make future batches & gain experience, I'll find the balance on timing to ensure better setting, I'm thinking that the key to setting, is to be kept warm enough, which mine may not have been. I love to put in fresh fruit (slightly sweetened), I cook with yogurt & all my pets love it, it seems to balance ones of my dog's digestive problems if I give it to him daily. Now that it will be cheaper to make it rather than buying, I will use it even more often! Thanks for the recipe!

From: dogsandwoods

On Dec 5, 2008

This is pretty much how my mother, grandmother and great-grandmother made yogurt before it was a 'health food'. I was taught to just warm the whole milk until a skin forms on the top and keep it at that temp for 5-10 minutes. Pull out your starter to get it closer to room temp. Let the milk cool until you can keep your finger in it to the count of ten. Pour the scalded milk and the starter into a non-metal bowl, cover with a towel and place in the oven overnight. If you get too much liquid for your liking, you can add milk powder to the milk prior to scalding. NOTE: For a great spread, line a strainer with a single thickness of paper towel, put over a bowl and pour in the yogurt. Refrigerate for a day or two--the longer you strain it the more solid that it becomes. Mix with chives, salt and pepper for a wonderful, yet healthy spread.

From: Concoctionista

On Apr 15, 2007

This was so easy! And, it tastes great!

From: Canadian_in_the_Bay

On Feb 7, 2007

I made this last night with 1% milk and tried it for the first time just now. I let it sit for 5 hours (I forgot about it) and then let it chill all night and all day today. This makes a wonderful yogurt which is not as bitter as the one I have been buying at the supermarket (and paying way too much for). Thank you for the convenient recipe. I don't think I will ever buy yogourt again.

From: Chef #312760

On Jul 27, 2006

Great recipe. I made the yogurt last night using 2 % milk.I heated the milk in a glass pot, and used a themometer for the exactly temp. Once it was cooled I added the yogurt, stirred it and placed plastic wrap over the pot. Then placed the lid on it. I wrapped two towels on it , let it set for the for hours, then placed the pot in the fridge overnight. This morning I put some in a cup with some cut up canned peaches and a little sugar and it was pretty good. I plan on using some to make smoothies, with orange juice and frozen strawberries. I want to try adding pie filling to it,like peach or apple, or maybe fruit preserves.

From: Blue Peacock

On Jun 2, 2007

Dee514, I am amazed to see this recipe here! My mom came from India in 1975, and this is how she has been making yogurt ever since. It is simple and healthy. Thanks so much for sharing a classic recipe.