Homemade Yogurt Recipe

Cheaper and Better Tasting Than Store-Bought

Homemade Yogurt Recipe

If you are concerned about sugar and gelatins added to commercial yogurts, make your own!  It’s really very easy and quite inexpensive.  I love to add a dollop of lemon curd or fruit compote to mine to make it a sweet treat.  This yogurt is more tangy than commercial varieties and runnier too-in order to make it thicker, strain the yogurt over a large bowl with some cheesecloth to let some liquid drain.


4 cups whole milk
1/4 cup nonfat dry milk powder
2 tbsp maple syrup
1/4 cup yogurt with active cultures (low fat, whole, etc is fine)

  Heat up the milk over medium heat to 160 F.  Remove from the heat and stir in milk powder and maple syrup.  Let the mixture sit on the stovetop until it comes down to 120 F, then whisk in the yogurt.

  Transfer the yogurt to a mason jar with a lid.  At this point, you have a few options.  Your yogurt needs to be kept warm for the bacteria to grow, so you can do any of the following:

  • Wrap the jar in a tea towel or pop it into an insulated lunch bag and…
  • put it in a warm car in the sun
  • put it in your garage, if it’s a hot day
  • pre-heat your oven to 170F, then turn it off (I did this a few times throughout the 12 hours it needed to sit)
  • put it near a heater that is on
  • place in a slow cooker that has been heated to low and turned off

  Allow your yogurt to sit for about 10-12 hours, or even longer, to thicken up.  The longer it sits the more tangy the flavor will be.  I let mine sit for about 16 hours, and then I drained off some of the liquid to make it really thick.  Remember that when you chill the yogurt, it will thicken up some as well.

  Store your finished yogurt in the fridge for a few weeks.

Makes about 2 cups of yogurt

Adapted from Melissa d'Arabian's new cookbook, Ten Dollar Dinners

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom