There are lots of reasons to make your own yogurt. But the most important?
It’ll make you feel like a homesteading rockstar.
Okay… so maybe that isn’t the *most* important reason, but it sure is fun.
And besides the rockstar-thing, homemade yogurt is super nutritious (hello probiotic-goodness without all the flavorings and additives…) and pretty darn frugal, too.
There are a million-and-one ways to make yogurt, and everyone seems to have their favorite method–Crockpot, yogurt maker, etc
I’ve tried a bunch of different methods, but I’ve settled on the one I’m sharing today. It’s the simplest one I’ve found (in my opinion), and I like that I don’t have to wash out my big ol’ stockpot or Crockpot when I’m done.
I like to make a gallon of yogurt (4 quarts) at a time since it stores for a long, long time without going bad. If you don’t want to make quite that much, the recipe can easily be halved or quartered.
How to Make Yogurt in Mason Jars
- Large stockpot
- Four quart-sized glass canning jars with lids
- A thermometer (optional- see note below)
- A small cooler
- 1 gallon milk* (see note below)
- 8 Tablespoons of plain yogurt containing live, active cultures
Fill all four jars with milk, leaving a little room at the top– (around 2 inches). If you don’t have canning jars, you can use other repurposed glass jars instead. (It has to be glass- no plastic allowed!)
Place all four jars in the stockpot, and fill the pot with water. I usually shut it off when the water is about 3/4 of the way up the sides of the jars. If you are concerned about the jars rattling and breaking, you can place a small dishrag in the bottom of the pot before you set the jars inside.… [Continue Reading]