For best results, please read recipe entirely before beginning.


1/8-1/4 tsp. yogurt culture of your choice
½ to 4 gallons any type milk (raw milk and goat milk will require longer fermentation times)
Optional: sweetener, non-fat dry milk powder


Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Measuring spoons
Large mixing spoon
Incubation device (we like the Yogotherm for ease of use, but anything that will keep your cultured milk at 106-110°F for 6-8 hours will work. Some people use picnic coolers with bottles of hot water inside)
Note: Please be sure all equipment is sanitized before use. Please consult our Sanitation Guidelines for more information on this topic.


  1. Heat milk to 185°F and hold for 30 minutes. This process results in a thicker-bodied yogurt. Be careful to not scald your milk. You may decide to skip this step if you are using raw milk and prefer a raw-milk product. Optional step: The best time to add milk powder (one way to get thicker yogurt) is during this part of the process, preferably when the milk is about 100°F. If you choose to use dry milk powder, 1/2 cup milk powder per gallon of milk is a good place to start.
  2. Cool milk to 115°F and add yogurt culture. General usage rates are 1/8 tsp. for ½ gallon milk or ¼ tsp. for 1 to 4 gallons milk (use 1/4 tsp. for up to 2 gallons soy/rice milk if using Vegetal dairy-free yogurt culture). Stir culture in gently until dissolved. Optional: Add sweetener and/or vanilla extract for flavor at this point (to taste).
  3. Transfer your cultured milk to your incubation device/set-up and incubate at 106°F-110°F for approximately 8 hours. Add 2-4 hours incubation time for raw and/or goat milk.
  4. Refrigerate. Optional: For Greek-style yogurt or a thicker yogurt, drain yogurt in colander lined with cheesecloth or draining bag for 12-24 hours. Yogurt should be refrigerated during draining process.
  5. If you want to add fruit or honey to your yogurt, the time to add it is after your incubation or at time of consumption. Do not add fruit or honey before incubation.
  6. Consume your fresh yogurt within two-three weeks.