Welcome to Guildbrook Farm

We live off the grid in the foothills of Appalachia and share with you all we know (and don’t know) about canning, cooking, critters, gardening, solar, building stuff, living debt free, and the journey to be self-sustainable. Click on a topic and get started!

How to Make Easy Greek Yogurt

How to Make Easy Greek Yogurt

Yogurt is so easy to make and you can save a few bucks making it yourself! No special equipment or starters. All you need is some milk, a cooler, a thermometer, and some store-bought yogurt to make your first batch. You can make additional yogurt by saving a cup from each batch you make. There is also a special note on buying heirloom yogurt cultures. At the end, there is also my favorite yogurt recipe.

How to Make Yogurt
- 3/4 Gallon of Milk (pref whole milk, not ultra-pasteurized)
- 3/4 Cup Store-bought Yogurt Starter (Stonyfield Organic Whole Plain works great)

Slowly heat milk to 160 degrees*. (If using raw milk, heat to 180 degrees).  Pour into quart mason jars. Allow to cool to 110 degrees*. Add 1/4 cup of store-bought yogurt (or previously made yogurt) to each jar. Gently stir and add tight lids. Fill water cooler with water that is 110 degrees* and completely submerge jars for 5-8 hours. The longer the more tart! After 5-8 hours, check to see that yogurt pulls away from jars. If so, it's ready! Place in refrigerator to cool and thicken a bit or you can strain through a muslin or linen napkin for 1-2 hours to thicken it even more. Save some yogurt from this batch to make the next batch. You can keep making yogurt from previous batches for about 5 times before you need to buy a new store-bought starter.
Make a new batch every 7 days to keep yogurt starter active.

Cut recipe or double recipe as needed.


Taylor Candy Thermometer on Amazon:
Playmate Cooler on Amazon:


Yogurt Doesn't Take: You are using ultra-pasteurized milk or a non-dairy milk or you may be using old yogurt strains or you may need to try a different brand of starter (Stonyfield works every time for me) or your temperatures were too high or too low.

Yogurt is Clumpy: Your milk was too hot when you added yogurt or your water in your cooler was too hot.

Yogurt is Too Sour: Allow it to sit in the cooler less time

Yogurt is Too Thin: Your starter strains may be getting old. Strain it longer through a muslin and try a fresh starter.

Easy No Recipe Healthy Granola

Easy No Recipe Healthy Granola

3 Reasons To Start Canning Meat

3 Reasons To Start Canning Meat