Why You’ll Love This Recipe
This homemade yogurt recipe is easy, rewarding, and made with just a few simple ingredients. Fresh homemade yogurt has a creamy texture and naturally tangy flavor that tastes better than many store-bought versions. It can also be customized for thickness and sweetness while avoiding unnecessary additives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups whole milk
- 2 tablespoons plain yogurt with live active cultures
Optional additions:
- Honey
- Vanilla extract
- Fresh fruit
- Maple syrup
Directions
Pour the milk into a large saucepan.
Heat the milk over medium heat until it reaches about 180°F (82°C), stirring occasionally to prevent scorching.
Remove the saucepan from the heat.
Allow the milk to cool to about 110°F (43°C).
In a small bowl, mix the plain yogurt with a few tablespoons of the warm milk until smooth.
Stir the yogurt mixture back into the warm milk.
Pour the mixture into clean jars or containers.
Cover the containers with lids or clean towels.
Keep the yogurt warm at about 100°F to 110°F (38°C to 43°C) for 6 to 12 hours until thickened and tangy.
Once the yogurt reaches your preferred flavor and thickness, refrigerate for at least 2 hours before serving.
Serve plain or with optional sweeteners and toppings.
Servings and timing
Servings: About 4 cups
Prep time: 10 minutes
Culturing time: 6 to 12 hours
Chilling time: 2 hours
Total time: 8 to 14 hours
Variations
Use Greek yogurt by straining the yogurt through cheesecloth for thicker texture.
Add vanilla and honey for sweet yogurt.
Use goat milk for a different flavor profile.
Mix in fruit purée for flavored yogurt.
Use plant-based milk and starter cultures for dairy-free yogurt.
Storage/Reheating
Store homemade yogurt in an airtight container in the refrigerator for up to 1 week.
Do not freeze if possible, as the texture may become grainy after thawing.
Serve chilled and stir before serving if separation occurs.
FAQs
What type of milk works best?
Whole milk creates the creamiest yogurt, though low-fat milk can also be used.
Why heat the milk first?
Heating changes the milk proteins and helps create thicker yogurt.
What is a yogurt starter?
The starter is plain yogurt containing live active cultures needed for fermentation.
How long does homemade yogurt need to culture?
Typically 6 to 12 hours depending on desired tanginess and thickness.
Why is my yogurt runny?
The milk may not have cultured long enough or the temperature may have been too low.
Can I make yogurt without a yogurt maker?
Yes. An oven with the light on, insulated cooler, or warm spot works well.
How do I make thicker yogurt?
Strain the yogurt through cheesecloth to remove excess whey.
Can I reuse homemade yogurt as a starter?
Yes. Save a few tablespoons for your next batch.
Why is my yogurt sour?
Longer fermentation creates tangier yogurt flavor.
Can I flavor the yogurt?
Yes. Add fruit, vanilla, honey, or spices after fermentation.
Conclusion
Homemade Yogurt is creamy, fresh, and easy to prepare with just milk and live cultures. Customizable, economical, and delicious, this homemade recipe creates wholesome yogurt perfect for breakfasts, snacks, smoothies, and countless everyday meals.
PrintHow to Make Yogurt
Homemade Yogurt is a creamy and tangy fermented dairy product made by culturing warm milk with live yogurt cultures. This simple homemade recipe creates fresh, customizable yogurt perfect for breakfasts, snacks, smoothies, and everyday meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 8 to 14 hours
- Yield: About 4 cups
- Category: Breakfast
- Method: Fermenting
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 4 cups whole milk
- 2 tablespoons plain yogurt with live active cultures
- Optional: honey
- Optional: vanilla extract
- Optional: fresh fruit
- Optional: maple syrup
Instructions
- Pour the milk into a large saucepan.
- Heat the milk over medium heat until it reaches about 180°F (82°C), stirring occasionally to prevent scorching.
- Remove the saucepan from the heat.
- Allow the milk to cool to about 110°F (43°C).
- In a small bowl, mix the plain yogurt with a few tablespoons of the warm milk until smooth.
- Stir the yogurt mixture back into the warm milk.
- Pour the mixture into clean jars or containers.
- Cover the containers with lids or clean towels.
- Keep the yogurt warm at about 100°F to 110°F (38°C to 43°C) for 6 to 12 hours until thickened and tangy.
- Once the yogurt reaches your preferred flavor and thickness, refrigerate for at least 2 hours before serving.
- Serve plain or with optional sweeteners and toppings.
Notes
- For thicker Greek-style yogurt, strain through cheesecloth to remove excess whey.
- Whole milk creates the creamiest texture, though lower-fat milk can also be used.
- Save a few tablespoons of homemade yogurt to use as a starter for the next batch.
- Add honey, vanilla, fruit, or spices after fermentation for flavored yogurt.
- Store in the refrigerator for up to 1 week in an airtight container.
Nutrition
- Serving Size: 1/2 cup
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 20 mg
