Home-Made Yogurt


½ gallon milk
18 tablespoons natural plain yogurt with live bacteria


Pour the milk in a glass or enameled saucepan, and bring to boil with low heating, and boil for 30 minutes.

Let to cool until lukewarm temperature.

Pour the yogurt in another saucepan, add 2 cup warm milk, and stir until an even consistency.

Then, pour this mix in the warm milk, stir, cover with a lid, and cover with fabrics to prevent fast cooling.

Let sit for about 6 hours in a room temperature, and then keep in a refrigerator.


You can place this yogurt in separate dishes with lids, and stir with blended fresh fruit or berry pieces.


You may make up to 1 lb yogurt, then you need just 3 tbsp of ready yogurt in the beginning.


For all home-made milk products you have to preferably use organic milk because usual milk may contain antibiotics which prevent lactose bacteria working.

The advantage of making yogurt at home is that you may be confident there is nothing of thicker consistency, nor any additives.

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