High-tech yogurt

I am lucky enough to have access to local milk, but if you don’t, store-bought will work just fine for this recipe.


One gallon of milk

1/2 cup live yogurt culture

1 cup skim milk powder (optional)

‘High-tech’ equipment needs:

Stainless steel pot (large enough to hold 1 gallon of milk)


4 clean quart jars for storage

Electric heating pad

2 bath towels


Pasteurized milk ready for yogurt making.

Pasteurized milk ready for yogurt making.

Place cold milk in pot and, if using, stir in dry milk powder. Carefully heat milk to 195-200 F degrees. Do not boil! Stir gently and hold at temperature for 10 minutes.

Milk cooling in ice water bath.

Milk cooling in ice water bath.

Place the pot in cold water to cool milk rapidly. Once it is at 116 F degrees, remove pot from cold water.

Have four clean quart jars ready. Equally distribute the yogurt starter among the four jars. Gently pour about 1/2 cup of warm milk into each jar, stir well to blend the starter with the new milk. Pour remaining milk into the quart jars, leave 1/4 inch head space (the yogurt will not grow in volume).

Quart jars on towel on top of heating pad.

Quart jars on towel on top of heating pad.

Place the four jars on top of a heating pad set on low.

Prepared milk in quart jars wrapped in towel and set on low on heating pad.

Prepared milk in quart jars wrapped in towel and set on low on heating pad.

Wrap the jars well with two towels and forget about them until the morning.

The finished product!

The finished product!

In the morning, unwrap the jars from the towel and place yogurt in refridgerator. If the yogurt is not thick enough for your liking, decant the yogurt into a jelly bag or tightly woven sieve. Place it over a container that will catch the whey, and refridgerate. Let it drain for a half an hour up to several hours until desired thickness is achieved. If using the skim milk powder, you will automatically attain a thicker product.


Filed under Fermented foods, How to..., Milk preservation techniques, Preserving the harvest

6 responses to “High-tech yogurt

  1. El


    I am a huge yogurt-maker too and…don’t use a heating pad. My low-tech way is to do what you do except I put the quart jar of yogurt to be in a small portable cooler alongside another quart jar, this one filled with boiling water. It takes 7 hours, give or take. So I do it at night and have warm yogurt in the a.m.

  2. Another great option! Thanks for posting it El.

  3. olddani

    Or as another option, I use an easiyo container and thermos to set my yogurt (not the easiyo powders though, I use milk and a starter from the previous batch)

  4. So where do you get the starter from if you haven’t made a batch yet? A friend? (hint, hint)

  5. My original starter was an organic, plain yogurt that I bought at the store. Since then, I simply use the previous batch to ‘acculturate’ the next batch.

  6. LittleFfarm Dairy

    I went on a professional yogurt & fermented products course a year or so back, learning how to make all sorts of yummy things such as creme fraiche, sour cream, buttermilk, fromage frais & kefir. It inspired me to get a great little yogurt maker that conjures up perfect one-litre batches, every time. But my plan is to use my larger (20-litre) vat as I’d eventually like to branch out into producing a range of frozen yogurts to run alongside the gelato – it’s absolutely delicious being thick, rich & creamy but healthy too. It’s a bit too much work for now, but I’d like to have a go sometime soon….

    Incidentally if you ever find your batches start to ‘fail’ just get another fresh pot of yogurt from the store; inevitably, the culture will ‘run out of steam’. Or you could be really ambitious & try using a freeze-dried starter culture – you should be able to get them by mail order but if not & you want to have a go, let meknow & I’ll see what I can do about sending you a sachet from the UK. Interblog yogurt making – now there’s a thing!

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