Homemade yogurt has long been a staple of American homesteading, allowing families to preserve excess milk and create a nutritious, probiotic‑rich food without relying on commercial products. It reflects a self‑sufficient lifestyle that values fresh, minimally processed foods.

In the United States, yogurt varies from plain, whole‑milk styles common in the Midwest to Greek‑style strained yogurt popular in the Northeast, and flavored fruit‑sweetened versions found nationwide. Each region adapts the base yogurt with local fruits, honey, or maple syrup.

Farm families often serve plain yogurt as a breakfast or snack, topped with fresh berries, honey, or maple syrup, and sometimes use it as a base for smoothies, dressings, or as a substitute for sour cream in recipes.

Homemade yogurt is frequently made after a seasonal milk surplus, such as during spring calving or after a successful milking season, and is shared at family gatherings, potlucks, and as a wholesome treat for children.

This recipe uses a simple water‑bath scalding method that eliminates the need for multiple pots, yields consistent thickness, and lets you control the tanginess by adjusting incubation time, resulting in a fresher, additive‑free product.

Common errors include not heating the milk to 180°F, adding the starter when the milk is too hot, using yogurt without live cultures, and allowing the incubation temperature to drop below 110°F, all of which can lead to runny or spoiled yogurt.

A food dehydrator provides a stable, low‑heat environment (110°F) without the need for a dedicated yogurt machine, making the process more versatile and allowing the use of a cooler or warm water bath as alternatives.

Yes, you can prepare the yogurt up to the refrigeration step and keep it sealed in the jars in the fridge for up to two weeks. For longer storage, freeze individual portions, though the texture may become grainy after thawing.

The yogurt should be thick and creamy with a smooth surface; a thin layer of whey may separate on top, which is normal and can be stirred back in or drained.

After the 24‑hour incubation, the yogurt will no longer be liquid; it will hold its shape when the jar is gently tilted, and the surface will appear firm with a slight sheen of whey.

The YouTube channel Jill Winger - Old Fashioned on Purpose focuses on homestead living, self‑sufficient food production, and simple, rustic recipes that make use of farm‑fresh ingredients like milk, eggs, and garden produce.

Jill Winger emphasizes minimal‑equipment methods, such as using glass jars and a water bath, and prioritizes consistency and low‑mess techniques, whereas many other channels rely on larger commercial equipment or more complex starter cultures.