When fresh fruit is in season, home made yogurt is my breakfast of choice. Instead of buying the large and expensive containers of good yogurt at the store, I find it’s economical to make my own. I’m a fan of the plain kind; it becomes a blank slate for me to add jam, fruit, granola, or anything else I’m hungry for at the moment.

The instructions below will depend on the size of your yogurt maker. I have one that makes seven cups worth of yogurt, so that’s the amount of milk I use. You can make yogurt without a yogurt maker, but it’s a little more tedious. I find that I use my maker enough to make the initial cost worth it in the end.


7 c milk
1 c yogurt


Heat the milk on the stove to 180 degrees. Cool the milk down to 112-108. (I put the pot in an ice bath to speed up the process.) After the milk is down to 112 degrees, add a cup or container of your favorite yogurt. I like the local stuff I buy at the farmer’s market; the one cup cultures and flavors the entire batch. From there, pour the liquid into the yogurt maker’s jars.

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Put the jars in the incubator without the lids. Leave in the incubator for 6-8 hours, or until you reach your desired firmness. The longer you leave it, the more sour the yogurt will be. Once finished, put the lids on the jars, and put them in the refrigerator.

Right now, the yogurt is so good paired with peaches and granola. (My favorite granola recipe is Smitten Kitchen’s.) In the winter, this yogurt is great with a spoonful of jam. Breakfast, lunch, or afternoon snack, homemade yogurt suffices for all.


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