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5 from 1 vote
yogurt making
Make your own healthy yoghurt
Course: Healthy, sugar-free
Servings: 1 gallon
Author: Kelly @ Shades of CInnamon
  • 2 Litres/ half a gallon organic full cream milk or 2% milk
  • 4 Tablespoons organic greek yoghurt
  • 2 Mason Jars 1 litre/quart sizes
  • 2 Tablespoons Organic Greek Yogurt
  • Cooks Thermometer
  1. Using a large stock pot, place an old kitchen towel in the bottom so that the mason jars don't knock together when the water starts to boil. Fill the jars almost to the top with milk, preferably a full cream milk, but you can use 2%. Pour hot water into the pot and then add the jars. You can make just 2 jars but then use a smaller pot or add empty mason jars to stop the filled ones from falling over. Make sure the water is about an inch below the tops of the jars because you dont want water bubbling into the milk.
  2. Switch your stove onto a medium heat and place your thermometer into one jar of milk and when it reaches 80ºC/180ºF turn off the heat and remove the jars from the boiling water. Cool the jars to 45ºC/110ºF on countertop (will take about an hour) or place in a cool water bath, which should take about 20 minutes .
  3. Add 1 Tablespoon yogurt to each jar and stir gently. Try to buy the best organic Greek Yoghurt you can find so that the end product is the healthiest it can be. Put lids on jars and put them back into pot.
  4. Fill pot up to jar necks with warm water and put lid on pot. The water should be about the same temperature as the milk, but you can just test by putting your finger in and it should be warm to the touch.
  5. Put the pot making sure the lid is on - into a cool oven.
  6. Set oven to 350ºF/180ºC or ( USA Preheat oven on bake) for 1 minute and then turn it off. This is to warm the oven slightly in order to help the incubation process.
  7. Leave overnight or for 6-12 hours to incubate. Easiest to leave it overnight.