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“This recipe uses store-bought yogurt as starter for the first batch and then you can reuse your homemade yogurt to make more yogurt. Serve with fruit mixed in.”
24hrs 30mins
2 quarts

Ingredients Nutrition

  • 8 cups whole milk (raw, organic, commercial pasteurized)
  • 14 cup plain yogurt (containing live active cultures)


  1. Rinse inside of large pan with cold water, dump out but do not dry (this helps keep the milk from scorching and sticking to the bottom of the pan).
  2. Pour milk into pan and warm over medium heat, stirring frequently. Allow the milk to come to 180* F.
  3. Remove pan from heat and allow to cool to 118*F, stir occasionally to help the milk cool faster.
  4. While that cools, measure your yogurt starter culture and allow it to come to room temperature.
  5. Whisk the yogurt culture slowly into the cooled milk making sure it's thoroughly combined.
  6. Pour mixture into glass jar(s) and cap. (Quickly so it stays warm.).
  7. Place jar(s) in and insulated cooler. Fill an extra jar with very hot tap water, cap and place in the cooler as well.
  8. Wrap jars in towels. Close cooler snugly or zipper shut if using a soft-side.
  9. Allow to ferment (culture) undisturbed for 12 hours or more ( up to 24 hours). The longer you culture it, the more "sour" it is. Check and remove when it's thickened to your liking. If you culture over 12 hours, add more hot water in the water jar to help keep it warm.
  10. Move the yogurt to the refrigerator and chill well before stirring and/or serving.
  11. NOTE: Use only non-metal spoons to stir or serve your yogurt. Be sure to save enough yogurt to make your next batch. Yogurt is good for about 1 week.
  12. Store-bought yogurt = 100 million live cultures max. 12 hour culture = 800 billion live cultures and 24 hour culture = 1.2 trillion live cultures.

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