Easy Homemade Yogurt Recipe

Thick homemade yogurt inside a small glass jar, a silver spoon lifting out some of the yogurt to show the thickness

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!

Course Breakfast, Dairy

Cuisine American

Keyword homemade yogurt, homemade yogurt recipe, how to make yogurt, yogurt, yogurt recipe

Cook Time 45

Resting Time 12

Total Time 45

Servings servings

Calories 146kcal

Cost $10

Ingredients

1 gallon Milk (we use whole, raw milk)
2 cups Yogurt (plain, Greek is recommended, but regular yogurt will work too)

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.

Can I use any type of milk to make homemade yogurt?

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.

Can I use store-bought yogurt as a starter for homemade yogurt?

Yes, you can use plain, unflavored store-bought yogurt with live active cultures as a starter for your homemade yogurt.

How long does the yogurt fermentation process take?

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.

How can I adjust the thickness of my homemade 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!

What do I do if my homemade yogurt turns out too thin or too tart?

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.

Can I flavor my homemade yogurt?

Yes! You can add flavor to your yogurt after fermentation by mixing in honey, maple syrup, vanilla extract, or any fruits of your choice.

How should I store homemade yogurt?

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.

What can I do with the leftover whey from strained yogurt?

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!

Nutrition