Homemade Yogurt in the Oven recipe

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1 gallon whole milk
1 cup plain yogurt with active cultures

Nutrition Info

124.8 calories
carbohydrate: 9.7 g
cholesterol: 20.3 mg
fat: 6.5 g
fiber: : -
protein: 6.9 g
saturatedFat: 3.8 g
servingSize: -
sodium: 86.7 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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).

  3. 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.

  4. 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 Yield

5 quarts

Recipe Note

This recipe can be incubated in a self-cleaning oven. It will yield a nice, thick yogurt, as compared to some homemade yogurts that are runny. Save about 1 cup of this yogurt to use as your starter on the next batch.

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