Making Yogurt at Home without a Yogurt Maker

Equipment needed:
Non-reactionary pan-stainless or an unchipped enamel work
plastic spoon
Thermometer with a range of 118 to 180 degrees F.
Clean glass jars with clean lids.
Incubator: dehydrators will work, small insulated freezer chests, some ovens. You need to maintain a 120 degree F temperature for at least 4 hours. I use a insulated lunch size freezer bag with plastic insert for sides we picked up one-time on a trip to take lunches with us to meetings. The zipper has since broken, so I cover it with a towel to keep the heat in.

Ingredients needed:
milk
cream
fresh plain yogurt-may be store bought or from a previous batch, set-out to warm slightly while heating milk


Put your pan on the stove. I use a 1 qt enameled pan. I make 1 - 2 pints at a time.  Attach your thermometer so it does not touch the bottom. The tip should be about 1" above the bottom.


Fill your clean jar with milk and cream to about 1 - 1 1/2" from top. Pour milk into pan. (The more cream you add the thicker & richer your yogurt will be. It is optional.) Heat on low.

While milk is heating rinse jar until clean. If using a insulated freezer chest: fill jar and chest 1/2 way up jar with very hot water. Cover to keep warm. If using oven or dehydrator heat to 120 degrees F.

Do not stir milk. Just monitor the temperature. You want it to go to at lest 180 degrees. The higher the temperature the stronger your yogurt will taste and the more damage you do to the milk. Be careful to not let the milk foam up. It happens quickly and is a mess.

When the milk reaches 180 degrees F. Turn off burner. Let milk cool to 118 degrees F. At about 120 degrees I take my jar out of the water and dry it well.

When milk reaches 118 degrees F. stir in at least 2 Tablespoons of plain yogurt with plastic spoon.

You want to add enough to fill your jar but not overflow it.

Cover with clean lid. Place jar in incubator.

Let incubate at maintained 120 degrees F temperature for 4 hours. Test. If not set, continue in incubator and check every half-hour.  If set immediately place in refrigerator. Let it rest in refrigerator a day before using.

Best to make a new batch within 5 days.