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“Smooth, thick, & creamy with only a little bit of that yogurt tang and a easy-peasy to turn into Greek style yogurt, too! Most of the time is spent on heating/chilling & you can be taking care of other things like errands, a quick hockey game, laundry, or even watching tv.”
6hrs 30mins
4 pints

Ingredients Nutrition


  1. Place 4 pint glass canning jars (lids & rings, too) into your canning pot with about an inch of water. Cover and boil for 10 minutes. Turn heat off & leave to sit until you are ready to use jars.
  2. Pour 1/2 gallon of milk into heavy bottomed stock pot & heat to 185°-190°F.
  3. Measure out sugar & scrape vanilla bean into it. Stir well.
  4. Remove milk from heat & place entire pot into sink of cold water. Add sugar/vanilla bean/vanilla extract & stir. Cool to 120°F.
  5. Add 1/2 cup starter yogurt & stir thoroughly so there are no little clumps of yogurt.
  6. Remove jars from canner & add milk.
  7. Add lids & rings to jars and place back into canner.
  8. Fill with 1 gallon of the hottest tap water you can get and place back on stove at the warm setting. Let sit for 3 hours.
  9. Place yogurt into refrigerator for 3 hours.
  10. Enjoy or place strainer & cheesecloth over an empty bowl & allow yogurt to strain for 1-2 hours in refrigerator & place yogurt back into jar for thicker Greek style yogurt.

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