Homemade Organic Yogurt
Homemade Organic Yogurt

Homemade Plain Yogurt with Dehydrator

  By Caprice  , , ,   , ,   ,

November 11, 2016

My mom had a nifty yogurt maker with little bitty cups. Now we eat pints of yogurt and I cook East Indian food with it as well as use it in baked goods. Those little cups weren't my choice. This way makes a good amount of yogurt simply. Of course add your own fruit or sweetener. Best part you know what went into your yogurt with no fillers! Read More About Making Yogurt at Home!

  • Prep: 10 mins
  • Cook: 12 hrs
  • Yields: 1/2 Gallon of Yogurt!


8 cups of Organic Milk aka 1/2 Gallon

3 Serious Tbs. Organic Yogurt with active cultures


1Sterilize a stainless steel pot by boiling water in it.

2Pour out the hot water and let them steam dry.

3Sterilize quart jars or the volume equivalent of jars by pouring boiling water in them. Canning jars can take the heat during this process and are a better choice.

4Pour out the hot water and let them steam dry.

5Measure 8 cups of Organic Milk aka 1/2 Gallon into pan and bring up to scalding which is 185º. Good to have a milk or any cooking thermometer on hand to be sure.

6Cool to 110º. This takes about 20 minutes to half an hour depending on your home temperature. I think my home was about 70ºF at the time.

7Scoop out about a cup of the warm milk and mix with the active yogurt.

8Pour back into the pot with the rest and gently move it around. Don't break it up and get all serious about it. Yogurt chunks like to hang together.

9Pour equally and divide the chunks into the bottles whatever size you chose.

10Put the lids on and put into the Dehydrator chamber.

11Set temperature to 115º and timer for 14 hours. (Best to make yogurt in the prior afternoon and take it out for breakfast the next day.)

12Remove from dryer and let it get room temperature and store in fridge.