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Homemade Yogurt

September 17, 2015 By camitidbits 133 Comments

UPDATE 8/11/16 Since posting this tutorial nearly a year ago, I’ve made some changes to hopefully make this recipe fool proof. We hope to post an updated recipe soon, but in the meantime, here are my new directions. 1) I rarely use powdered milk anymore, but it does add extra protein 2) After boil cycle, select simmer or saute and warm milk to 185 degrees. You can make yogurt from milk that’s heated to less than that, but 185 tends to be thicker 3) Cool to 110 degrees 4) add ¼ cup of starter instead of ½ cup 5) Add sweetener, if using, after the boil cycle 5) After incubation, chill the yogurt in the fridge 6 hours or overnight before straining (this is optional) 6) I wait to add vanilla until after the yogurt is strained. Let me know if this doesn’t work for you, and I’ll go back to the drawing board! Happy yogurt making

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