Homemade Yogurt (1 Gallon)
Homemade Yogurt (1 Gallon) is a medium American recipe that serves 16. 150 calories per serving. Recipe by Jill Winger - Old Fashioned on Purpose on YouTube.
Prep: 1 hr 35 min | Cook: 24 hrs | Total: 25 hrs 55 min
Cost: $6.00 total, $0.38 per serving
Ingredients
- 4 quarts Whole Milk (raw milk optional; use fresh, preferably unpasteurized for best texture)
- 8 tablespoons Plain Yogurt with Live Cultures (unsweetened, contains active live cultures; use the same brand for consistency)
Instructions
Sterilize Jars
Run the quart‑size glass jars and lids through a dishwasher’s sterilize cycle or wash them in very hot, soapy water, then rinse thoroughly.
Time: PT15M
Fill Jars with Milk
Pour the 4 quarts of milk into the clean jars, leaving about 2 inches of headspace at the top.
Time: PT5M
Set Up Water Bath
Place a dish cloth at the bottom of a large stock pot, add water until it reaches the shoulder of the jars (about halfway up the jars).
Time: PT5M
Scald Milk to 180°F
Put the jars in the water bath, bring the water to a gentle boil over medium‑high heat, and monitor the milk temperature with a kitchen thermometer until it reaches 180°F (82°C). Stir occasionally.
Time: PT45M
Temperature: 180°F
Cool Milk to 110°F
Remove the jars with a canning grabber and place them on a dish cloth to cool on the counter until the milk drops to 110°F (43°C).
Time: PT30M
Temperature: 110°F
Add Yogurt Culture
Loosely place the lids on each jar, add 2 tablespoons of plain yogurt to each quart of milk, and stir with a metal spoon until fully incorporated.
Time: PT5M
Incubate
Place the jars in a food dehydrator set to 110°F (43°C) or in an insulated cooler filled with 120°F water. Close the lid and let sit undisturbed for 24 hours (or 20‑26 hours for desired tanginess).
Time: PT24H
Temperature: 110°F
Refrigerate
After the yogurt has thickened, transfer the jars to the refrigerator and chill for at least 24 hours before serving.
Time: PT24H
Temperature: 4°C
Serve or Flavor
Enjoy plain or stir in maple syrup, honey, fresh fruit, nuts, or any preferred topping.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk
Ingredient Substitutions
- Instead of Whole Milk: 2% Milk, Whole Milk Powder reconstituted
- Instead of Plain Yogurt with Live Cultures: Greek yogurt (plain), Store‑bought yogurt starter culture
Equipment Needed
- Quart‑size Glass Jars with Lids
- Large Stock Pot
- Kitchen Thermometer
- Canning Grabber or Tongs
- Dish Cloth
- Food Dehydrator (or insulated cooler) (optional)
- Metal Spoon or Whisk
Critical Steps — Do Not Skip
- Scald milk to 180°F to kill competing bacteria.
- Cool milk to 110°F before adding culture to avoid killing the starter.
- Incubate at 110°F for 24 hours for proper thickening.
Chef Tips from the Video
- Use a metal spoon for stirring after heating to avoid introducing wood‑borne bacteria.
- Leave lids slightly loose during cooling and incubation to allow airflow and prevent pressure buildup.
- If you prefer a thicker Greek‑style yogurt, strain the finished yogurt through cheesecloth for 2‑4 hours.
Troubleshooting
Yogurt is runny and hasn't set.
Make sure the milk reached 180°F before cooling and that the incubation temperature stayed at 110°F for the full 24 hours. A cooler temperature or insufficient incubation time can cause a loose texture.
Yogurt has off‑flavors or looks curdled.
Check that the starter yogurt contains live active cultures and that the jars were sterilized. Contamination from unclean jars or using a yogurt without live cultures can cause spoilage.
Skin forms on top of the milk during heating.
Stir gently while heating; the skin can be lifted with a spoon and will melt back into the milk, or simply discard it before adding the starter.
Storage
Refrigerator: Up to 2 weeks in sealed jars.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature after incubation.
Make-Ahead Tips
- Yogurt can be made in larger batches; simply increase milk and starter proportionally.
- Flavorings can be mixed in after refrigeration for a customized snack each day.
Frequently Asked Questions
What is the cultural significance and history of homemade yogurt in American homestead cooking?
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.
What are the traditional regional variations of yogurt in United States cuisine?
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.
How is homemade yogurt traditionally served in American farm households?
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.
What occasions or celebrations is homemade yogurt associated with in American homesteading culture?
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.
What makes this homemade yogurt recipe special compared to store‑bought varieties?
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.
What are the most common mistakes to avoid when making homemade yogurt?
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.
Why does this recipe use a food dehydrator for incubation instead of a traditional yogurt maker?
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.
Can I make this homemade yogurt ahead of time and how should I store it?
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.
What texture and appearance should I look for when the yogurt is done?
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.
How do I know when the homemade yogurt is fully set and ready to refrigerate?
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.
What does the YouTube channel Jill Winger - Old Fashioned on Purpose specialize in?
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.
How does the YouTube channel Jill Winger - Old Fashioned on Purpose's approach to dairy cooking differ from other homestead channels?
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.
Last updated: August 21, 2026
