Stacking Functions Garden

Yogurt: oven method


When I started making yogurt 3 years ago, I had a hard time finding information and recipes.  Now the internets are practically exploding with yogurt methods — crock pot, oven, yogurt maker, heating pad, back seat of your car, you name it. Yes, there is even heirloom yogurt now. (Thanks, Christina!)

Anyway, as my kids kept getting bigger I started having to make yogurt with my little yogurt maker twice a week. I have limited time, so I put the yogurt maker away for a while. Here’s how we’re doing it, three years later:

Start with a 1/2 gallon of the best whole milk you can get your hands on. Heat it to just around the boiling point, or 180 degrees F. Remove from heat, plunge into a sink full of cold water, and bring the temperature back down to 110-115 degrees F.

Stir in a cup or so of yogurt from your last batch. Whisk.

My oven has a setting called “proofing” — for people who have time to bake bread (some day I’ll get back into it, sniff) — it holds the oven at around 100-110 degrees.  Perfect. I bake my yogurt overnight usually, around 8-9 hours. Simple, and it makes quite a bit — usually around 80 ounces.  Still no plastic to recycle (though now the city of Minneapolis does take yogurt containers).

A little chunky for ya? That’s what happens when you use non-homogenized milk. Doesn’t bother me, honestly. A solid week’s worth of full fat yogurt from grass-fed cows who live less than an hour away (and who I’ve actually met) for only about $5. Cool!

12 thoughts on “Yogurt: oven method

  1. do you ever make different flavors?

    • Nah, I always make plain. We add flavors as we eat it. Usually just add a dollop of strawberry jam or a bit of maple syrup. I also like to add it plain to indian foods.

  2. Hey Jennifer: We just got back into yogurt making, using raw milk we get from a farm out here. You’re so right about using the best whole milk–the result is compulsively eatable, nothing like the very acidic commercial stuff. Oh, and we get our milk for $1.75 a half gallon! But Cedar Summit would be my choice, too, if we didn’t have that. Cheers~ Brett

    • $1.75?!?! That’s it, I’m moving to the country.

    • I use the oven light to warm my yogurt I don’t heat my raw milk up to a hundred eighty that kills the enzymes I heat it up to about a hundred then I stick it in the oven and let set for 24 hours or so it works good just by using the oven light yummy yummy yummy😊

  3. I’m so jealous of your “proof” setting — I do a lot of bread in the winter, and well, my house is cold.
    I’ve had huge success with yogurt in a cooler filled with warm water. Put the jars in, fill the cooler with hot tap water, put the lid on and leave it in the corner overnight. Just FYI …

  4. Why do you re-pasteurize the milk? (Assuming the milk you used is pasteurized when you buy it?). I just crack open a cold gallon of pasteurized milk, mix in the starter, and proof at 115 degrees for 12 hours or so.

    • Magnus, that is an EXCELLENT point. Why do I heat the milk first? I think the original instructions that I read required that step. But you’re totally right. AND–if I switched to your method I would probably be more likely to start making yogurt again. I’ve fallen off the bandwagon on yogurt-making and many other things the past two years since my job became unsustainably busy. But I think I could handle your way, and I’m going to try it! Thank you!

  5. Hello, my oven has “proofing” feature but its preset to 130F. Would that be too hot?

    • Hi Kyle. I feel like 130F might be pushing it a little bit. Could you leave the oven door slightly ajar?

    • Proofing should be usually around 80F (ideal for fermenting)
      Nowhere near the 110-115 for yogurt
      Some ovens are set higher but I would be very surprised to see 130F
      I would begin by checking your thermometer if you can’t change the preset of the proofing temp

  6. To maintain temperature between 110-115 F, the easiest method is to use a probe. Do this my plugging the probe and lay the probe on the grill. Start oven at Bake 170 F, setting the probe at 110 F. Once the probe reaches 110 F the oven will stop and the heat generated will keep your oven between 105-115F for 1 hour. You can use the Delay Bake to set the probe again in 1 hour after so you have a 2 hour autonomy

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