Perfect Yogurt Recipe

This is by far the best recipe for yogurt I have ever found! And don’t ask me where I got it, because I couldn’t tell you!! =) It does come out perfect EVERY time!

Prep time: 15 mins
Sit time: 7 hours

8 cups whole milk heated on stove in pot to 185 F
Cool in cold water to 110 F
Add 3 Tbsp plain unsweetened yogurt and stir well.
Place on heating pad on low which is on top of cutting board. Cover with lid and 2 towels. Set for 7 hours. Remove and put in jars and store in fridge. Lasts longer than 3 weeks, but that is as long as it has ever taken to use up mine, so I cant tell you how long it WILL last!

Tips on topic: People used to make yogurt to keep their milk from spoiling. I usually make my yogurt when my milk is a day away from expiring!

Tip: I have to write down the time on a sticky note and stick it to the towels on top of my yogurt, so that I can remember when it’s done! =)

Tip: The more cream that is in your milk, the less natural sugars there are. I know, it sounds backwards, but it’s true! I switched to whole milk when I found out that I have Hypoglycemia, there is MUCH less sugars in it. Read your labels next time you are in the grocery store, it is quite illuminating!
You can use skim and 1% milk, it will just make a less creamy yogurt =)

About Christine

I'm a bit of a health nut and not ashamed of it! God, family and Missions are huge passions and driving forces in my life. I have had fibromyalgia for most of my life and am in the process of a treatment that is gonna give me my life back! Join me in my journey to wellness, make some new friends and maybe encourage someone else along the way!
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5 Responses to Perfect Yogurt Recipe

  1. Agnes says:

    Kate if you are using raw milk it could be a physical heltah issue. but if you are usingpasteurized milk it is a recipe issue.This the recipe I use [ Courtesy of Alton Brown.]1 quart 2%milk1/2 cup powered milk1 to 2 table spoons honey1/2 cup plain un flavored yogurt [room temp.] DirectionsPour milk into a small sauce pan and whisk in powdered milk and honey. Place over medium heat ,using a thermometer heat milk to120*Fupon reaching 120*F remove from heat pour into a cylindrical plastic container reserving 1/2 cup.whisk in the reserved 1/2 cup into the yogurtand add to the milk mixture.[ferment for 3 to12 hours making sure the temp.stays as close to 115*F as possable. Kate I don’t have a yogurt machine so I just wrap the plastic container in a heating pad set on medium and place in an oldice cream maker bucket. If using a yogurt machine I would think you would pour the mixture into the machine where I pour it into the plastic container. I hope I have been of some help to you . jim b

  2. Dani says:

    What about if you dont buy from the store? I get my milk from a local from and it is straight from the cow.

    • Christine says:

      oh my! you are so blessed to have such fresh milk!!! YUMMM! I used to have fresh milk and it made REALLY good yogurt, much better than from store bought 🙂 let me know how it goes!

  3. Anonymous says:

    I’m allergic to dairy, so do you think this would also work using almond or coconut milk?

    • Christine says:

      Yes, I have heard of people using almond or coconut milk to make their yogurt, but I believe it’s a little different in the amounts!

      Let me know what you find I would be curious to know how well it works! thanks for asking! 🙂

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