It sounds intimidating and scary, a real challenge, if you just talk about it with someone. I had a couple friends in real life tell me so this year, that they were overwhelmed by my post and couldn’t imagine completing the task.
One of them also said that “If you show someone once and they can repeat it, it’s a task worth doing.”
That’s my hope for homemade yogurt, that after I show you once, you’ll be brave enough and feel confident enough in the method to accomplish yogurt all by yourself.
To prove how easy it is, I visited one of these friends who couldn’t get it online. We made yogurt together while our kiddos played, and she is now a regular yogurt maker extraordinaire.
She decided that making homemade yogurt is like baking bread – you don’t need that much time and it’s not that hard once you figure it out, you just have to time it right to get all the little parts into your day.
One of them also said that “If you show someone once and they can repeat it, it’s a task worth doing.”
That’s my hope for homemade yogurt, that after I show you once, you’ll be brave enough and feel confident enough in the method to accomplish yogurt all by yourself.
To prove how easy it is, I visited one of these friends who couldn’t get it online. We made yogurt together while our kiddos played, and she is now a regular yogurt maker extraordinaire.
She decided that making homemade yogurt is like baking bread – you don’t need that much time and it’s not that hard once you figure it out, you just have to time it right to get all the little parts into your day.
Basic Homemade Yogurt Instructions
- Heat to sterilize the milk. (160-180 degrees F)
- Cool milk to proper incubation temperature. (90-110 degrees F)
- Add starter yogurt. (2 Tbs. per quart) You can use store bought as long as it's active.
- Incubate at warm temperature 4-24 hours.
