Yogurt Making at Home

Make Your Own Yogurt at Home — the Only Ewe Way

Making yogurt at home is one of those kitchen miracles that feels impressive but is actually super simple. If you’ve got a pot, a stove, some milk, some yogurt with live active cultures, and a warm spot in your house, you’ve already got everything you need.

And while we think our Only Ewe Sheep’s Milk Yogurt is pretty hard to beat, there’s something wonderful about knowing how to make it yourself. Especially with sheep’s milk, it’s naturally sweeter, richer, and creamier than cow’s milk, which means your homemade yogurt will have an extra-silky texture and the perfect tang.

What You’ll Need

• 1 quart (4 cups) milk. Sheep’s milk if you can find it (but any milk will work) Get our bottled sheep milk at our shop in Weston or downtown Kansas City
• 2 tablespoons plain yogurt with live active cultures (store-bought or a spoonful of Only Ewe)

Instructions

1. Warm the milk.
   Pour the milk into a saucepan and heat gently over medium heat until it just starts to steam and small bubbles form around the edges (about 180°F). Stir now and then to keep it from scorching. This step helps the proteins set into that lovely custard-like texture.
2. Cool it down.
   Remove the pot from the heat and let the milk cool to about 110–115°F — warm, but not hot. (If you can comfortably hold your finger in it for 10 seconds, you’re right where you need to be.)
3. Add the starter.
   Stir in your yogurt with live cultures. This is where the magic begins — those little friendly bacteria will transform your milk into thick, tangy yogurt.
4. Keep it cozy.
   Pour the mixture into a clean jar or bowl, cover it loosely, and keep it in a warm spot for 6–12 hours. Some good options:
   • Inside your oven with the light on
   • Wrapped in a towel on top of the fridge
   • Near a wood stove or radiator
   The longer it rests, the thicker and more flavorful it becomes.
5. Chill and enjoy.
   Once your yogurt has set, move it to the fridge to cool. After a few hours, it’s ready to enjoy! Save a few spoonfuls from this batch — that’s your starter for next time.

Only Ewe Tip

Sheep’s milk yogurt sets especially beautifully because of its higher protein and fat content. It’s naturally creamy without straining — though if you like that Greek-style thickness, you can still drain it through cheesecloth for an hour or two.

Sweeten it with a drizzle of honey or a splash of maple syrup, or top it with granola and fresh fruit for a breakfast that tastes like the farm itself.