Homemade Yogurt In A Cooler Recipe

Discover the easiest way to make incredibly thick and creamy homemade yogurt, rivaling Greek yogurt! This foolproof method uses powdered milk for extra richness and involves a simple cooler incubation. Perfect for beginners, and ready in just a few hours using the power of the sun! Learn how to achieve perfectly set yogurt every time.

Prep Time 20 mins

Cook Time 380 mins

Calories 111.5 kcal

Protein 11g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Homemade Yogurt In A Cooler

4 cups whole milk
Powdered Milk
Plain Yogurt

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How to Make Homemade Yogurt In A Cooler

Heat 4 cups whole milk in a medium saucepan over medium heat to 185°F, stirring constantly to prevent scorching.
Remove from heat. Whisk in 1/4 cup nonfat dry milk powder until completely dissolved.
Place the saucepan in a large bowl filled with ice water. Stir occasionally until the milk cools to 110°F.
In a small bowl, whisk together 3 tablespoons of plain yogurt with 1/2 cup of the warm milk to create a starter culture.
Pour the cooled milk into a clean one-quart jar. Add the yogurt starter mixture and stir gently to combine.
Partially fill a 1-gallon cooler with 110°F water. Ensure the water level is below the lid of the jar.
Place the jar into the cooler. Seal the cooler tightly.
Place the cooler in a warm, sunny location for 6-8 hours, or until the yogurt has set. The sun's warmth will help maintain the ideal incubation temperature.
Once set, refrigerate the yogurt for at least 4 hours to further thicken and chill. Enjoy!