If you're looking for a tried-and-true homemade yogurt recipe, this is the information you need! Learn how to make thick and creamy yogurt every time with my best tips and tricks. Use raw milk or store-bought milk to make this delicious dairy staple!
Being so allergic to processed dairy means that we have to make all of our dairy products from scratch with raw, A2/A2 milk, or simply go without.
Over the years I've learned how to make homemade buttermilk, homemade ranch dressing, and even homemade cream cheese so that we can still enjoy our favorite dairy products while using our fresh raw milk.
Thankfully, making your own yogurt at home is very easy too - even if you don't have a dairy allergy!
The Best Tips for Making Homemade Yogurt
Here are the top five things I've done for the last 8 years to make thick and creamy homemade yogurt, time and time again!
- Start with Fresh, Quality Milk - Use fresh, high-quality milk for the best results. Whether it's whole, skim, or non-dairy milk, the freshness and quality of your base will significantly impact the flavor and texture of your yogurt.
- Maintain the Right Temperature - Ensure that your yogurt culture ferments at a consistent temperature. The ideal range is between 110°F to 115°F (43°C to 46°C). This helps the culture grow without getting too hot (death!) or too cold (no growth!). I like to use my dehydrator for this, but we will talk about other ways to maintain the temperature later.
- Choose the Right Starter Culture - Use a good quality yogurt with live, active cultures as your starter. It should contain probiotics like Lactobacillus bulgaricus and Streptococcus thermophilus for a creamy and tangy result!
- Patience is Key - Allow your yogurt to ferment for an adequate amount of time. I recommend letting the yogurt ferment for around 12-14 hours, depending on the desired thickness and tartness. Don't rush the process!
- Strain for Creaminess - For a thicker and creamier Greek yogurt experience, strain your yogurt after fermentation and cooling. Use a fine-mesh strainer, cheesecloth, or a specialized yogurt strainer to separate the whey from the yogurt solids. This step also enhances the texture and flavor!
Ingredients
Thankfully, you only need 2 ingredients for making yogurt at home, so let's talk about them!
- Milk - While we like using raw, whole milk, you can use any type of animal milk you'd like. Non-dairy milk varieties can be made into yogurt, but they require extra steps and ingredients that we won't cover in this recipe. So for now, we are only using animal dairy.
- Yogurt Starter - In order to properly culture your yogurt, you'll need some already-made yogurt! This can be from a previous batch of homemade, or it can be store-bought. If you are starting your first batch, I recommend using a plain, organic Greek yogurt for your starter.
Homemade Yogurt VIDEO
Check out this quick video where I walk you through the process of making your own yogurt! You'll see how simple it really is to get thick and creamy yogurt in no time!
Instructions
If you've never made yogurt before it can be intimidating. But rest assured, it's quite easy! Just follow these simple steps and you'll have thick creamy yogurt in no time!
- Heat - Pour your milk into a large saucepan and gently heat over a medium temperature until the milk reaches 175°F. Stir often to avoid scorching the bottom. Stir before testing the temperature also, to ensure you are getting an accurate reading.
- Cool - Once your milk reaches the desired temperature, remove it from the heat and allow it to cool on the counter to 120°F. Stir before testing the temperature to ensure a proper reading.
- Add Culture - Once your milk is between 115-120°F, gently add your yogurt starter. You do NOT want to mix this until well combined. Leaving some large chunks in the mix will allow the starter to really take hold and culture the milk into yogurt.
- Ferment - Place a lid on the pan and use one of the warming methods mentioned below to maintain the temperature at 115°F for 12-14 hours.
- Store - After the fermentation period, ladle your finished yogurt into jars or containers of your choice. Store in the fridge. Note: The yogurt will thicken as it cools.
- Strain - This is optional, but if you want to make Greek yogurt you can strain your yogurt with cheesecloth, coffee filters, or a dedicated yogurt strainer like this one from William Sonoma (<-- I have that one and I LOVE it!)
- Enjoy - Once chilled, you can portion out the desired amount of yogurt and add your mix-ins such as fresh fruit, homemade granola, and a touch of maple syrup!
5 Ways to Keep Yogurt Warm During Fermentation
You might be wondering exactly HOW to keep your yogurt at 115°F during the fermentation process, and luckily there are several ways! Let's take a look at them now.
- Yogurt Maker - Invest in a yogurt maker with precise temperature control to maintain the ideal incubation conditions.
- Dehydrator - Like a yogurt maker, a dehydrator will help you keep the yogurt at a precise temperature AND it's something that you can use for more than just making yogurt. This is how we make our yogurt and I love it!
- Oven Light - Place your covered yogurt container in an oven with the oven light turned on. The gentle heat from the light can maintain the necessary temperature. You may also want to wrap it in a towel before putting it in the oven. Also, put a NOTE on the oven panel to keep someone (including you) from pre-heating the oven with the pan/towel/yogurt still in there!
- Warm Towels - Wrap your yogurt container in warm towels or blankets to insulate it and keep the temperature stable. The temperature will likely maintain for about 4-6 hours, so for a longer ferment time, this is not ideal.
- Crock-Pot/Water Bath Method - Fill a larger container with hot water, place your yogurt container inside, and use your slow cooker as a water bath to regulate the temperature. This will limit the amount of yogurt you can make at a time, so check the pan capacity that your crockpot can accommodate.
Common Questions
Yes! You can make any amount you'd like following these directions. The ratio of yogurt starter to milk is 2 tablespoons of yogurt starter added for every 1 cup of milk.
While we like using raw, whole milk, you can use any type of animal milk you'd like. Non-dairy milk varieties can be made into yogurt, but they require extra steps and ingredients that we won't cover in this recipe. So for now, we are only using animal dairy.
Yes, you can use plain, unflavored store-bought yogurt with live active cultures as a starter for your homemade yogurt.
The fermentation process typically takes 12-14 hours, depending on the desired thickness and tartness of your yogurt. You can ferment it for as little as 6 hours, but the result will be a much thinner yogurt.
To make thicker yogurt, use a higher fat content milk or strain the yogurt after fermentation to remove excess whey. I used this yogurt strainer from William Sonoma for the last 4 years and I LOVE it!
If your yogurt is too thin, you can strain it. If it's too tart, reduce the fermentation time during the next batch. Be sure to keep notes on how you adjust things so you can create the perfect customizations for your family.
Yes! You can add flavor to your yogurt after fermentation by mixing in honey, maple syrup, vanilla extract, or any fruits of your choice.
Store homemade yogurt in an airtight container in the refrigerator for up to two weeks. If you used raw milk, you can typically keep the yogurt for up to 4 weeks without any issues. If mold is present, throw away the yogurt and clean the jar well.
Whey is a versatile ingredient with various uses. You can use it in soups, smoothies, or even as a substitute for buttermilk in baking recipes! Whey is also a natural tenderizer, making it a great marinade for meats, improving their texture and flavor. Additionally, you can use whey in lacto-fermentation to kickstart the process of fermenting vegetables like sauerkraut or pickles!
Even More Homemade Staples
If you want to keep the momentum going by making even more homemade versions of store-bought foods, these recipes are just what you need!
Easy Homemade Yogurt Recipe
Ingredients
Instructions
- Pour your milk into a large saucepan and gently heat over a medium temperature until the milk reaches 175°F. Stir often to avoid scorching the bottom. Stir before testing the temperature also, to ensure you are getting an accurate reading.
- Once your milk reaches the desired temperature, remove it from the heat and allow it to cool on the counter to 120°F. Stir before testing the temperature to ensure a proper reading.
- Once your milk is between 115-120°F, gently add your yogurt starter. You do NOT want to mix this until well combined. Leaving some large chunks in the mix will allow the starter to really take hold and culture the milk into yogurt.
- Place a lid on the pan and use one of the warming methods mentioned below to maintain the temperature at 115°F for 12-14 hours.
- After the fermentation period, ladle your finished yogurt into jars or containers of your choice. Store in the fridge. Note: The yogurt will thicken as it cools.
- This is optional, but if you want to make Greek yogurt you can strain your yogurt with cheesecloth, coffee filters, or a dedicated yogurt strainer like this one from William Sonoma (<-- I have that one and I LOVE it!)
- Once chilled, you can portion out the desired amount of yogurt and add your mix-ins such as fresh fruit, homemade granola, and a touch of maple syrup!
Video
Notes
5 Ways To Keep Yogurt Warm During Fermentation
You might be wondering exactly HOW to keep your yogurt at 115°F during the fermentation process, and luckily there are several ways! Let's take a look at them now.- Yogurt Maker - Invest in a yogurt maker with precise temperature control to maintain the ideal incubation conditions.
- Dehydrator - Like a yogurt maker, a dehydrator will help you keep the yogurt at a precise temperature AND it's something that you can use for more than just making yogurt. This is how we make our yogurt and I love it!
- Oven Light - Place your covered yogurt container in an oven with the oven light turned on. The gentle heat from the light can maintain the necessary temperature. You may also want to wrap it in a towel before putting it in the oven. Also, put a NOTE on the oven panel to keep someone (including you) from pre-heating the oven with the pan/towel/yogurt still in there!
- Warm Towels - Wrap your yogurt container in warm towels or blankets to insulate it and keep the temperature stable. The temperature will likely maintain for about 4-6 hours, so for a longer ferment time, this is not ideal.
- Crock-Pot/Water Bath Method - Fill a larger container with hot water, place your yogurt container inside, and use your slow cooker as a water bath to regulate the temperature. This will limit the amount of yogurt you can make at a time, so check the pan capacity that your crockpot can accommodate.
Common Questions
Can I make a smaller amount of yogurt? Yes! You can make any amount you'd like following these directions. The ratio of yogurt starter to milk is 2 tablespoons of yogurt starter added for every 1 cup of milk.Nutrition
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l love making home made and canning I enjoy the ways of before modern technology everything was alot nicer and more easier .
Me too, Raelene! I agree!
Thanks for an easy to follow tutorial. Made my first batch yesterday with Whole Raw A2 milk sourced from a local farm and strained it using cheesecloth. It was delicious! I will double the quantity for my next batch and I have ordered a yogurt strainer to make it easier. Now I just need to convince my husband I need my own cow. 🤞🏻
Fabulous!! I’m so glad you loved it! Yes, a cow is an awesome thing to have, good luck with the convincing!!