Homemade Yogurt in the Oven

Prep Time:
5 mins

Cook Time:
15 mins

Additional Time:
6 hrs 50 mins

Total Time:
7 hrs 10 mins

Servings:
20

Yield:
5 quarts

Ingredients

Directions

Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.

Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).

Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.

Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

Recipe Tips

If you prefer, you can use 1 gallon of 2% milk plus 1/2 cup of powdered milk in place of the whole milk.

To actively cool the milk in Step 2, fill the sink with cold water and set the pot in the water.

Nutrition Facts (per serving)