Do It Yourself Tuesdays: Make Your Own Yogurt!

[Ever see something you want but don’t have the money to buy? Ever get sick of studying/watching TV and have the urge to get crafty and make things on your own? We know! Us too! We just don’t know where to start, which is why we got some of CollegeCandy’s craftiest writers to share their favorite DIY projects with everyone. These things are easy, fun and a great way to save some serious cashola.]

We all love yogurt—it packs the power of protein, it tastes great, and it goes with pretty much anything. Slop it on top of some cereal, and there’s breakfast. Yogurt with fresh berries and honey makes a good snack or a small lunch. And fresh yogurt can be used to make curries, raita, or other delicious dinner sauces.

Drooling yet?

Here’s the thing – all that yogurting can get really expensive. But you don’t have to buy it!  Seriously. You can make your own, and it’s so simple! And natural! And cheap! (What? You don’t get this excited about yogurt?)

Step 1: Head to the grocery store and buy a half-gallon of 1%, 2%, or whole milk (skim doesn’t work very well for yogurt-making). While you’re there, pick up a small (4-6 ounces) container of starter yogurt. It should be plain or vanilla. This is the last container of yogurt you will ever have to buy.

Step 2: Put the whole half gallon of milk in a big pot, and place that pot in an even bigger pot that’s filled with a couple inches of boiling water. Cook until you can see bubbles in the milk.

Step 3: Take your small yogurt container out of the fridge and bring it to room temperature.

Step 4: Stick your bubbly milk in the freezer for about 15 minutes, until it’s still warm but won’t hurt your finger if you pop it in.

Step 5: Get a small bowl, and empty the yogurt container into the bowl. Take a few spoonfuls of the boiled milk, and whisk it together with the yogurt until it’s smooth and liquidy.

Step 6: Add the milk/yogurt mixture from the bowl to the rest of the boiled milk. Mix.

Step 7: In a glass or plastic container (or several), leave the boiled milk (now including the yogurt) in a very warm place, such as your oven with the pilot light on, for 5-10 hours. Overnight is fine.

Step 8: Wake up, wash those crusties out of your eyes and go to your kitchen. Voila – yogurt! Remove it from the warm place and enjoy! If you like it thick, feel free to drain off the whey by soaking the yogurt in a sieve with paper towel or cheesecloth. Or just mix it and eat it as is.


We’ve All Been There: Home for the Summer
We’ve All Been There: Home for the Summer
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