Chef's Select Recipes

Homemade Yogurt


7 quarts oval crock–pot, tap water, 8 cup heat proof glass container, instant read thermometer or candy thermometer.


  • ​1/2 gallon of 2% milk
  • ​2 tablespoons plain yogurt with active cultures


  • 1
    ​Heat milk to 185˚degrees.  Cool to 110˚ degrees.  Add starter yogurt.  Stir well.  Cook at 110˚degrees for 7–10 hours.
  • 2
    ​fill a 7–quart crock–pot about half full of warm water.  Put the yogurt in the 8–cup glass–measuring cup.  Cover with saran & put in water in crock–pot.  The temperature in the crock–pot needs to be monitored because it gets hot quickly.


If you have an older gas stove, uyou can use the oven as long as it can be set to keep the 110˚ temperature.  If the stove is old enough the gas oven pilot light will maintain the oven temperature at 110˚ without turning on the oven.


​Any yogurt that says it contains live, active cultures can be used for the starter.  Do not use flavored yogurt.

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