I love to have yogurt for breakfast, but I do not love visiting the yogurt aisle at the grocery store. I am a firm believer in full fat yogurt and I like mine plain so I can avoid food coloring and artificial sweeteners. I prefer to add on some granola, fruit and a bit of honey instead. It is damn near impossible to find plain yogurt, and even more impossible to find full fat plain yogurt, and if you do find it, it costs $8 for 2 cup’s worth.
I decided it wasn’t worth it a few years back, and looked into making my own. Making yogurt is actually really easy, as long as you are patient enough to wait for the milk to rise to the right temperature. All you need is a thermometer (I use a meat thermometer), a half gallon of milk, and about 3/4 cup of yogurt. You do need to make sure that it is live culture yogurt. I generally just buy a little cup of Chobani yogurt and eat a few spoonfuls before mixing it in. The good news is that you can keep 3/4 cup of your yogurt in the freezer for the next batch so you can keep the yogurt scheme going indefinitely.
If you are in the Maryland area, I highly recommend Michelle’s Granola. I love their cherry chocolate flavor over my yogurt. One of these days, I will start making my own, but for now it is my go to!
1/2 gallon whole milk
3/4 cup yogurt
- Heat the milk up to exactly 180 degrees Fahrenheit. Do not go over 210! Turn the heat down to the lowest setting and keep it at 180 for as long as you can. I generally let it keep at-temperature for 20 minutes. This will help the yogurt set later on.
- Turn off heat and let it lower to 120 degrees.
- Once there, mix in the yogurt.
- Pour the mixture into sealable jars and wrap tightly in bath towels. I use two bath towels and make a big package.
- Turn on the pilot light in your oven and place the yogurt in there. Your goal is to keep the yogurt at 115 degrees.
- Leave undisturbed for 6-12 hours. The longer you wait the more intense the flavor of the yogurt. I leave it overnight, then its ready for breakfast!
- Refrigerate. Mine keeps for at least 2-3 weeks.
Total cooking time: 1 hour plus 6-12 hours rest, makes 8 cups yogurt