Milk warming

Simple Greek Yogurt

A recipe in a modern canning book my wife had caught my eye.  Homemade Greek yogurt.  It looked so easy to make, and we love Greek yogurt I had to give it a try.  Here are the simple steps:

  • Heat 1/2 gallon of milk (whole, 2% or fat free) up to 170F, stir occasionally
  • Cool milk to 110F, place in a sink with cool water, stir occasionally
  • Place 2 tablespoons of all natural Greek yogurt (I used Fage) in a bowl and whisk about 1/2 cup of the 110F milk with the yogurt
  • Place this whisked yogurt/milk back into the original pan with 110F milk and mix gently
  • Ladle the milk mixture into prewarmed 1/2 quart mason jars, seal tightly
  • Place the 2 (1/2 qt) jars of milk into a small cooler along with another jar or two of hot water and fill all space with towels.
  • Close up the cooler and set aside untouched for 8-10 hours.
  • After the 8-10 hours, place in a refrigerator to cool.
  • You now have 1/2 gallon of great tasting, cheap Greek yogurt


I just finished this process up and am waiting my 8-10 hours. I will report back in the next day on the quality and taste of this yogurt.

 I will report back in the next day on the quality and taste of this yogurt.

UPDATE:  Well, the taste test is in.  After 11.5 hours I put these in the fridge, I could tell they cooled down considerably even though they were in a small cooler wrapped with towels.

After refrigerating overnight I tried this morning and the texture is just slightly thinner than the original yogurt, the taste has just a little less ‘bite’ (sour) to it as well.  I can imagine this could be due to not maintaining a high enough temp for long enough.

Overall, this is very good and I will try it again.  You can’t beat $1.99 for a half gallon of Greek yogurt!


canning for a new generation

Pre-warming cooler for home made Greek yogurt

Pre-warming cooler for home made Greek yogurt

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