Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
8 hr
Prep:
8 hr
Yield:
5 cups
Level:
Easy

Ingredients

Directions

Combine milk and half and half in a saucepan. Bring to a boil over low heat. Remove from heat and transfer to a clean bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk.

Cover bowl with plastic, then wrap well with heavy towels or a blanket. Set aside in a warm place for 6 to 8 hours, or longer according to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Homemade Gravy

Recipe courtesy of Ina Garten

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Butterflied Leg of Lamb Marinated in Yogurt and Mint

Recipe courtesy of Lobel's of New York

Homemade Yogurt

Recipe courtesy of Martha Stewart

Homemade Yogurt

Recipe courtesy of Food Network Kitchen

Homemade Yogurt With Apple Compote

Recipe courtesy of Melissa d'Arabian

Lemon Yogurt Berry Swirl with Homemade Granola

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword