Homemade Yogurt

This really requires little to no skill or active time. It's mostly just mixing 2 ingredients together and letting them sit in a warm environment. Do it when you wake up in the morning then whenever you come back from school or work you've got homemade yogurt waiting for you.


Fermentation Station



  • 1 quart (946ml) whole milk

  • 3.5 Tbsp (52g) yogurt with live and active cultures



  1. Add one quart of whole milk into a medium-sized saucepan and heat it over medium heat until it reaches 182 degrees Fahrenheit. Make sure to stir intermittently so it doesn;t develop a skin or burn on the bottom.

  2. Once you’ve hit your temperature, remove from the stove and let it cool down to 115 degrees Fahrenheit.

  3. Take 3 ½ tablespoons of store-bought yogurt that has live and active cultures and mix it with one cup of your warm milk. Pour that mixture back into your pot and give it a good stir.

  4. Make sure your mixture does not drop below 110 degrees Fahrenheit.

  5. Take your mixture and pour it into two pint sized jars; lightly covering it with a lid. Place the jars in a warm area that’s about 110-115 degrees Fahrenheit.

  6. To do this, you can wrap your jars in towels and place them in the oven with the light on.

  7. Let these sit out for 6-12 hours to let thicken.

  8. **To make a greek yogurt, take a strainer lined with cheesecloth and pour your mixture through it. Let it drip for one hour in the refrigerator.