Polly's Yogurt


  • 1 quart whole milk (preferably non-homogenized)
  • ½ cup (4 oz) plain yogurt with live active cultures OR freeze-dried yogurt starter
  • Toppings of choice


  1. Heat milk to 185 degrees in double boiler
  2. Cool milk to 112 degrees
  3. Inoculate milk with either a freeze-dried yogurt starter OR plain yogurt
  4. Mix yogurt into milk well, no clumps
  5. Put mix in sterilized containers and keep at 100-110 degrees for 4-6 hours
  6. Refrigerate yogurt
  7. Serve with fruit, nuts, a little granola or whatever you like

For a thicker yogurt use: 1 quart whole milk, 1/2 cup non fat dry milk, and 4 oz of YoBaby yogurt as a starter.