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Homemade Yogurt 


  • 1/2 gallon whole milk (8 cups)

  • 1/2 cup plain yogurt that says "Live and Active Cultures" on the tub 


  1. In a large crock pot, add the milk. Add the lid. Turn it on low for around 2 1/2 hours. (It should reach 180 degrees)

  2. After that time has passed, unplug the crock pot and let it sit for 3 hours (it should cool down to 110 degrees). I always set a timer for these or I don’t remember.

  3. After the 3 hours has passed, stir in the 1/2 cup of yogurt. Replace the lid on the crock pot and wrap the entire crockpot with 2 big towels or a blanket. Let rest for 8 to 12 hours (overnight works well). In the morning you’ll have yogurt!

  4. Place it in a glass container and refrigerate for a few hours before serving. It will thicken up in the fridge. Keep a 1/2 cup of this yogurt for your next batch and say goodbye to buying yogurt!

  5. You can also let the yogurt strain in cheese cloth in the fridge for a few hours and you’ll get a thicker Greek yogurt.

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