This recipe is a guest post from one of our members, Cristina West. Check out her awesome site at! You can also contact her on her member page here if you have any questions about this recipe:


1 gallon raw milk
15 TBSP plain yogurt


Divide one gallon of milk between 5 quart jars. There should be a little room at the top to add the yogurt later.

Put the jars in a large pot. Fill the pot with water until it reaches the yogurt line. Use a pitcher, if available, to avoid splattering water into the jars of milk.

Turn the stove on medium-low and wait for the water to reach 105° F. Use a thermometer to be exact.

As soon as it reaches 105° F, use a jar lifter to carefully remove the jars from the pot. Turn off the stove and leave the water. Stir 3 tablespoons of yogurt into each jar of milk and whisk to ensure it emulsifies.

Tighten lids on the jars and immediately place them in an insulated cooler. Once they are in the cooler, DO NOT move, bump, or otherwise touch the cooler.

By this time, the water in the pot on the stove should be between 105° and 110° F. If the water temperature is higher or lower than 105° to 110° F, cool or heat accordingly. Pour the water into the cooler so that it completely covers the jars.

Shut the cooler and leave for 8 to 24 hours.

When the yogurt has been in the cooler for the desired amount of time, gently take the jars out, dry them off, and set them in the refrigerator. Leave them in the fridge for 24 hours.

After that time you will have five quarts of yogurt! If it is runnier than you'd like it, strain it in a cheesecloth over a strainer. Make sure to catch and save the whey. Straining the yogurt results in Greek yogurt.

If you get a good consistency, you can just eat the yogurt as is right out of the jar!

Tip: If you cannot get raw milk, here's how to make yogurt using pasteurized milk. Follow the same steps as above, but heat the water in the pot to 185° F. Remove the pot from heat and cool to 110° F. After it's cooled, add 2 tablespoons of yogurt to each quart of milk. Incubate the milk in the cooler at 110° F for 8 to 24 hours. Then, continue using the same steps as raw milk yogurt.

Click here to visit Cristina’s website for step-by-step photos of this recipe:


I'm Cristina, the blogger behind An Organic Wife ( I focus on a variety of organic, real, whole foods. Everything I make is from scratch - from bread to kombucha, from yogurt to vanilla extract. I drink raw milk, I eat chicken and beef liver, and I mill my own flour. I love the farmers' market, mason jars, and baking. I live in Oklahoma City with my husband, dog, and bunny.



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