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+ servings

Super-Simple Homemade Yogurt

Caroline
A quick and easy method of making large batches of high-probiotic yogurt at home!
Prep Time 5 minutes
Cook Time 20 minutes
Dehydrating Time 1 day
Total Time 1 day 25 minutes
Course Ferment, Snack
Cuisine American, Greek
Servings 1 month supply

Ingredients
  

Instructions
 

  • Reserve ¾-1 quart of yogurt from your prior batch.
  • Pour the gallon of milk into your soup or stock pot.
  • Scald the milk on low-medium heat until it reaches 165℉, then turn off heat and allow to cool to between 110℉-115℉.
  • Evenly distribute the yogurt from your prior batch into 4-5 quart-sized mason jars.
  • Pour cooled, scalded milk into each of mason jars and stir the contents of each jar thoroughly.
  • Place in dehydrator at 110℉ for 24 hours to allow bacteria to colonize. After 24 hours, you can remove and place in the refrigerator.

Notes

If you don't have a dehydrator, you can use your oven light.  Simply place your jars in a cool oven, then keep the door propped open so the light remains on but the temperature inside doesn't get too hot. 
If you have the time, straining the yogurt through a cheesecloth produces delicious, creamy, and thick Greek-style yogurt.  I skip this step when I'm too busy, and the kids don't seem to notice much!  
Tried this recipe?Let us know how it was!