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“This makes a delicious yogurt (about 4 pints). I'm still experimenting with it, regarding flavorings. For the powdered milk, you may use instant or regular powdered milk. I use regular powdered milk. If using instant, you can simply stir the powdered milk into the 1 or 2% milk. If using regular powdered milk, be sure to whisk it in well. A mixer pitcher works well for this step. I've recently learned about hay box cooking or "Wonder Box" cooking and I use this to cultivate my yogurt in. It is simply a bean bag in essence. The top and the bottom of the box are made from a sturdy fabric and filled with polystyrene beads. My recipe will be for using my hay box, but you can use a small styrofoam cooler; wrap the jars in a warm blanket and place in the cooler for the allotted time. Hay Box cooking is often used in countries where fuel is expensive and hard to come by. You primarily heat the contents of your pot of whatever you are cooking (stew, chicken, etc.) and once it is boiling hot you place it in the Hay Box for the allotted time for each dish. As I said, I'm still experimenting with mine. I'll post pictures later. I made a delicious yogurt cheese from some of this yogurt last time. I'll try to post that later. Use Dannon plain yogurt for the starter the first time making this, then use some of the yogurt from your previous batch for the next time. This recipe is from a site called I've tweaked it a little. Cook time does not include wait time.”
4 pints

Ingredients Nutrition


  1. Combine the milk with the powdered milk and place in a medium saucepan.
  2. You could add 1/3 C sugar and 1 T vanilla extract at this point for vanilla yogurt.
  3. Heat the milk mixture to 180 degrees or until small bubbles form on the side of the pan and the milk begins to rise up (about 5 minutes.)
  4. Pour the scalded milk into a pitcher and allow to cool to 100 degrees (about 50 minutes). About half way through the cooling time, remove your yogurt from the refrigerator and allow to set out or it will shock the starter. When the milk mixture has cooled to 100 degrees, stir in the yogurt starter.
  5. Pour the yogurt into 4 pint jars and cover with lids. Wrap the jars in a warm towel or blanket and place in your hay box or styrofoam cooler. The jars should be snug without any room for air to move around inside the hay box. Cover the hay box or styrofoam box with the lid. Let the yogurt incubate in the box for 9 hours.
  6. Remove the jars from the hay box and place in the refrigerator for up to 3 weeks.
  7. Note: You can add a couple of tablespoons of your favorite fruit jam in the bottom of the glass jars before pouring the unset yogurt mixture into the jars.

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