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Homemade Yogurt

Course: Dairy
Servings: 1 quart canning jar
Author: Forrest Green Farm



  • Milk - preferably organic whole
  • Yogurt starter we like Natren and sell it in the Market on the Farm


  • Heat 1 quart of milk on the stove to 180 degrees F. (A thermometer helps to ensure food safety.) Let the milk cool to 110 degrees.
  • Add yogurt starter to a small bowl (there are directions on the starter bottle for how much to use) with about a cup of the cooled yogurt. Mix well and then using a whisk, add this to your larger batch of cooked milk. This starter makes a nice and thick yogurt!
  • The jar needs to stay warm for about 8-10 hours while the cultures do the work. Around 100-110 degrees. We like the YoLife Yogurt Maker because you can do large batches in wide mouth quart jars.
  • After the yogurt has thickened, cool the yogurt in the fridge and enjoy!
  • Serve with berries, honey drizzle and a sprinkle of cinnamon 🍯
  • The shelf life in the fridge is about 3 weeks.


-Put the jar inside a cooler, and fill the cooler with hot water and put a towel around it to insulate.
-Buy a YoLife Yogurt Maker which will keep the jars warm.
-A woodstove with a warming shelf works great too.