3 1/2 cups milk
2 heaping Tbsp plain yogurt

1. Place yogurt in a bowl, whisk until smooth, and leave on the counter until it reaches room temperature.

2. Heat the milk to 180 to 190 degrees. Remove the milk from the heat and let cool to between 115 and 120 degrees.

3. Whisk a small amount of the warm milk into the yogurt to thin it. Then pour the loose yogurt back into the milk.

4. Pour the milk into a sterile quart jar or an insulated bottle, cover it, and keep still and warm until the yogurt sets—anywhere from 4 to 10 hours.

5. Once the container is set, place it in the refrigerator to firm its structure and slow the continuing acid production. Then enjoy! But remember: Before you’ve eaten all the yogurt, set aside 2 heaping Tbsp as a starter for the next batch. Make yogurt again within 4 to 5 days for the best results.

Makes 3 3/4 cups

Recipe by Lola Milholland

Photo by Leah Harb

1. 
   mary
   February 26th, 2010 at 3:24 pm

   Can you add probiotics into yogurt and if so…what kind. By the way, I cook my yogurt at very low heat (125) for six hours for it to set. I’ve never set it at room temperature.

2. 
   Edible Portland
   March 1st, 2010 at 5:36 pm

   Hi Mary,

   Thanks for your questions!

   I don’t know the answer to your question about probiotics, but I will look for a reliable authority to provide an answer and comment soon. Yogurt is full of probiotics on its own, so any additions would be on top of those naturally occurring. For certain, you will end with more probiotics if your starter is full of them!

   As for setting your yogurt, agreed! I should have been more specific—and was so in the upcoming issue of Edible Portland, which includes a story on how to make yogurt. Yogurt needs to be kept warm throughout its period of incubation. Simply letting it sit at room temperature will not work. I set a quart jar in an insulated lunch bag over a heating vent in the winter and the yogurt sets beautifully. There are many other options, including swaddling your jars in towels and setting it in your oven with the light on. If you’ve read this far and make your own yogurt, please comment: How do you set your yogurt? I’d love to hear all the ways!

   -Lola

3. 
   Hannah
   March 4th, 2010 at 2:51 pm

   I make soy-yogurt and set it by putting it in a dish in a crock pot on the lowest setting. It works really well!

4. 
   Edible Portland
   March 22nd, 2010 at 9:53 am

   More information on probiotics, courtesy of Organic Valley Cooperative of Family Farmers: http://www.organicvalley.coop/farm-friends/moo/beyond-the-plate/probiotics/

5. 
   pdxfoodmaker
   March 22nd, 2010 at 12:51 pm

   Thank you for this great recipe! I have wanted to make homemade yogurt but thought I needed a “maker.” I picked up EP sometime last week and have made 3 batches already using your wonderful method. To set the yogurt, I turn my oven on to “warm”, wrap the jar in a towel, put it in a small hot/cold bag (those silver/blue/red ones you see everywhere), and set it on the stovetop. Even better last night when I was actually baking something! I like the crock-pot idea… or the stove light… hmm…

   Thank you so much for sharing your recipe!

6. 
   Jenny
   December 12th, 2010 at 8:29 pm

   I make my yogurt by putting it in my food dehydrator on a lower setting that keeps the yogurt at 110 degrees.

7. 
   Ken Navidi
   March 4th, 2011 at 11:44 am

   Thank you so much for sharing your recipe. I love adding sweet Pomegranate or Strawberry Balsamic Vinegar to fresh yogurt

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