• 1 quart whole milk
  • 4 tablespoons plain yogurt for starter (like Dannon.Look for acidopholus on the label)


Bring the milk to a boil in a saucepan. Remove from heat and wait 1-2 minutes. When you can hold your finger in the milk to a count of 12, it is ready.

Pour the milk into 4 individual custard cups. Add 1 tablespoon of starter to each cup and mix. Cover and place in a warm oven, preheated to 200 degrees or with the pilot light on. Turn off the heat and let stand for at least 2 hours to get as thick as custard.

Refrigerate to set for several hours before serving as is, or in other dishes.For a salad, combine plain yogurt with cucumbers, red onion, ripe tomatoes, green peppers, salt, garlic, fresh dill, mint leaves, and lemon juice.

Print this recipe

Submitted 6/13/05.
Source: An American Folklife Cookbook
Submitted By: Linda Wilson
Homemade Yogurt