make yogurt at home. Maybe you’ve gone to the store, checked out the yogurt shelf, and yikes—some of those prices? Outrageous. Or maybe you love that impossibly fresh taste and wanna know what’s really inside your breakfast bowl.
If you’re like me and go nuts for DIY (plus saving a whole bunch of cash), you’re in the right spot. Honestly, it’s not much harder than whipping up this cozy homemade roasted tomato soup. So let’s dig in, yeah?
What Ingredients Do I Need to Make Yogurt?
The list is, well, easier than pie. For real:
- Milk—pretty much any kind, though I swear by whole milk for creamy vibes. Skim works, but it’ll be thinner.
- Plain yogurt. Yup, you need a bit of yogurt to make yogurt. Look for one with live cultures on the label. Avoid sweeteners, flavor stuff, or weird thickeners.
- That’s honestly it. Just two things.
For flavor? Wait until the yogurt is finished. Toss on fruit, honey, or granola if you’re feeling fancy. But for actually making yogurt at home, the basic stuff is just milk and plain yogurt with live cultures. I always crack up when friends ask if it’s more complicated. Spoiler: It’s not, and that’s why it’s such a winner.
“I always thought making yogurt at home would be, like, a science project gone wrong. But wow—mine turned out smooth and tasty! Total convert.”
make yogurt at home
Why Make Your Own Yogurt?
Okay. So, why fuss? Well, here’s the part where I get kinda dramatic. Store-bought yogurt costs a fortune, honestly. Once you start making yogurt at home, the savings add up fast. And you control every. single. thing. No weird gums, no buckets of sugar, just deliciousness. Plus, you can mix things up—yes to strawberry, no to fake vanilla.
Texture-wise? Homemade has this dreamy, thick quality you can tweak. Creamier, tangier, you call the shots. The best part? It just feels cool telling everyone you made yogurt at home. I tell people. A LOT. Gets a bit old for them, but hey, it’s my kitchen win.
make yogurt at home
What Equipment Do I Need to Make Yogurt?
Listen, don’t get spooked by folks who say you need fancy gadgets. Most of this you already have. Here’s what you should snag:
- A decent pot—big enough for the milk you wanna use.
- A thermometer. Not mandatory, but if you want to play it safe, helps tons with getting the temp just right.
- Whisk or big spoon for stirring (wooden spoons do not care about dairy).
- Some sort of container for the milk and finished yogurt. I usually use a clean glass bowl, but honestly, whatever is clean works.
- A warm spot for incubation. An oven with the light on, a cooler, or even a heating pad wrapped in a towel. My grandma just used her old gas oven (pilot light on), so don’t overthink it.
That’s it. You don’t need a yogurt maker or whatever people are selling these days. Save your money for berries to throw on top!
make yogurt at home
Making Yogurt: Step-By-Step
Let’s do this. I pinky promise it’s less intense than baking soufflé:
First: pour your milk into the pot, heat slowly to just about boiling. I aim for 180°F, but who’s measuring? (Okay, sometimes I am.)
Let it cool to about 110°F. Just barely warm to the touch. If it’s too hot, you’ll kill those good yogurt cultures.
Stir in a couple scoops of plain yogurt—about 2 or 3 tablespoons per quart of milk is just right. Whisk it up good.
Pour the mixture into your container. Cover it (I use an old tea towel), and tuck it somewhere warm. Eight to twelve hours is normal. If you want it tangier or thicker, let it sit longer.
Done. Stick it in the fridge for a few hours so it can set up thick and creamy.
My tip? Don’t peek or stir while it does its thing. Trust the process.
“The first batch, I was convinced it’d be weird. But, uh, nope—it was basically five-star restaurant stuff. I even had leftovers for smoothies.”
make yogurt at home
What Can I Do Next With My Yogurt?
Maybe you just want to eat it plain (no shame in that game). Or try one of my top ways to use that homemade yogurt at home:
- Sweet breakfast bowl: Top with berries, honey, or nuts. Maybe some granola if you love crunch.
- Savory swaps: Mix with garlic, lemon, and herbs for an easy dip, or dollop on spicy chili.
- Smoothies: Thick and tangy, homemade yogurt at home is the best smoothie base.
- Baking: Sub for buttermilk or sour cream in muffins, pancakes, whatever you’ve got in the oven.
make yogurt at home
And, if you want a total breakfast feast, serve alongside homemade sweet potato casserole for a weekend morning that’ll have everyone knocking on your door.
All that covered, I really urge you to just try it once. Stuff like this feels wild at first, but once it clicks, you won’t believe you ever paid for those teeny store cartons. You’ve basically joined the club! If you’re the kind of person who likes clear visuals, go peek at the How To Make Yogurt at Home Easy Step-by-Step Recipe | The …
That’s another trustworthy source worth a glance—lots of step snaps and friendly tips. So, go on. Make yogurt at home and start saving, tasting, and bragging. Don’t say I didn’t warn you when your fridge starts looking like a yogurt commercial.
make yogurt at home
Print
Homemade Yogurt
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make creamy homemade yogurt with just two ingredients: milk and plain yogurt with live cultures.
Ingredients
- 1 quart milk (whole or skim)
- 2–3 tablespoons plain yogurt with live cultures
Instructions
- Pour the milk into a pot and heat slowly to about 180°F, just below boiling.
- Let the milk cool to about 110°F until it’s barely warm to the touch.
- Stir in the plain yogurt and whisk thoroughly.
- Pour the mixture into a clean container, cover it with a towel, and place it in a warm spot for 8-12 hours.
- Once the yogurt has set, refrigerate for a few hours to thicken.
- Enjoy as is or top with fruits, honey, or granola.
Notes
Allowing the yogurt to sit longer will result in a tangier and thicker texture. Avoid stirring while it sets.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
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