Homemade Yogurt

Fitness Expert

Make-it-yourself yogurt that is satisfying and much more but lower in calorie compared to those you buy at the supermarket...


  • 1 quart of milk
  • 1/4 cup dried starter culture or yogurt with active culture
  • 1/3 cup nonfat dry milk powder or 2/3 cup if using skim milk (optional)
  • 1 teaspoon unflavored gelatin for thickening (optional)
  • Clean yogurt containers or canning jars with lids


  1. Place the starter culture or active-culture yogurt in a large bowl.
  2. Add the dry milk powder.
  3. For a thicker yogurt, add 1 teaspoon unflavored gelatin, mixed with a small amount of milk.
  4. Warm milk to 110 degrees Fahrenheit in a 1-2 quart saucepan or double boiler.
  5. Add a small amount of the warmed milk to the active-culture yogurt or starter culture and stir.
  6. Slowly add the rest of the warmed milk to the mixture.
  7. Stir well.
  8. Cover the bowl and place the mixture into an oven on very low heat (200 degrees).
  9. Leave until set or about 6-8 hours.
  10. Use a thermometer to make sure the temperature stays at 100 degrees.
  11. When set, refrigerate the yogurt for 8 hours before eating.

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