Making Yogurt Without a Yogurt Maker Recipe

By Peggy Trowbridge Filippone

Updated 09/07/18

Yogurt
Westend61/Brand X Pictures/Getty Images
Ratings (13)
  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Yield: 1 quart (4 servings)
Nutritional Guidelines (per serving)
156 Calories
8g Fat
12g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 quart (4 servings)
Amount per serving
Calories 156
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 26mg 9%
Sodium 110mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Protein 8g
Calcium 290mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can make yogurt in a thermos, an oven, on a heating pad, in the sun, on a wood stove, and in a crockpot. See links below for yogurt machine methods.

Recipe reprinted with permission from 500 Treasured Country Recipes by Martha Storey and Friends (Storey Books).

Ingredients

  • 1 quart milk
  • 3 Tbsp. plain yogurt

Steps to Make It

Here are Phyllis Hobson's techniques for making yogurt if you do not have an appliance designed for it.
 

With a thermos

Almost fill a thermos bottle (preferably widemouthed) with milk heated to 100 degrees F. Add 2 tablespoons of plain yogurt and mix thoroughly. Put the lid on and wrap the thermos in two or three terry towels. Set it in a warm, draft-free place overnight.

In an oven

Pour 1 quart of milk into a casserole dish and add 3 tablespoons of plain yogurt. Stir well and cover the casserole. Place in a warm (100 degree F.) oven with the heat off. Let it sit overnight.


On a heating pad

Mix 1 quart of milk and 3 tablespoons of plain yogurt. Set an electric heating pad at medium temperature and place in the bottom of a cardboard box with a lid. (A large shoebox works well.) Fill small plastic containers with the milk-yogurt mixture; put on the lids. Wrap a heating pad around the containers, then cover with towels to fill the box and let sit, undisturbed, for 5 to 6 hours.

In the sun

Pour 1 quart warmed milk into a glass-lidded bowl or casserole. Add 3 tablespoons plain yogurt and cover with the glass lid or a clear glass pie pan. Place in the sun on a warm (not too hot) summer day and let sit 4 to 5 hours. Watch it to make sure it is not shaded as the sun moves.

On the back of a wood-stove

Many grandmothers made clabber by setting a bowl of freshly drawn milk on the back of the stove after supper. Make yogurt this way by adding 1 cup starter to 2 quarts milk and let it sit, loosely covered with a dish towel, on the back of the cooling wood range overnight. 

In a crockpot

Preheat a crockpot on low for about 15 minutes, until it feels very warm to the fingertips. Put covered containers of yogurt mixture into the Crock-Pot, cover it, and turn off the heat. At 35- to 45-minutes intervals, heat the Crock-Pot on low for 10 to 15 minutes.


See also: and Homemade Flavored Yogurt.

Recipe Source: 500 Treasured Country Recipes by Martha Storey and Friends (Storey Books)
Reprinted with permission.