Making yogurt at home is easier than you might think, and it’s a fun way to enjoy a wholesome treat while saving money.
With just two ingredients—milk and a bit of store-bought yogurt—you can whip up a batch of creamy, delicious yogurt in your own kitchen. The process is simple, requires no fancy equipment, and can be tailored to your taste preferences.
Whether you love your yogurt plain, sweetened, or jazzed up with fresh fruit, this homemade version will be a game-changer.
Not only is homemade yogurt healthier, with no hidden additives or preservatives, but it’s also a satisfying DIY project.
Plus, it’s surprisingly rewarding to know you’ve made something from scratch.
Ingredients
- Milk (Whole or low-fat): 1 liter
- Yogurt with live cultures (as a starter): 2-3 tablespoons
Equipment
- Heavy-bottomed saucepan
- Thermometer (optional but helpful)
- Whisk or spoon
- Clean glass or ceramic container with a lid
- Towel or cloth to wrap the container
Instructions
1. Heat the Milk
- Pour the milk into the saucepan and gently heat it over medium heat.
- Stir occasionally to prevent sticking.
- Heat until it reaches 85°C (185°F). If you don’t have a thermometer, heat it until it’s steaming but not boiling. This kills unwanted bacteria and improves the texture of the yogurt.
2. Cool the Milk
- Remove the saucepan from heat and let the milk cool to about 43°C (110°F). This is the ideal temperature for the yogurt cultures to grow. Without a thermometer, test by dipping your finger; it should feel warm but not hot.
3. Add the Yogurt Starter
- In a small bowl, mix the 2-3 tablespoons of yogurt with a little warm milk to make it easier to blend.
- Whisk this mixture into the rest of the milk thoroughly.
4. Incubate the Yogurt
- Pour the milk mixture into your clean container and cover it with a lid.
- Wrap the container in a towel to keep it warm, or place it in a warm spot, such as inside an oven with the light on or a cooler box.
- Leave it undisturbed for 6-8 hours. The longer you let it sit, the tangier your yogurt will be.
5. Check the Yogurt
- After 6-12 hours, check if the yogurt has set. It should have a firm consistency.
- If it’s not ready, give it more time in the warm spot.
6. Refrigerate and Store
- Once set, cover the container and refrigerate the yogurt for at least a couple of hours to firm up further, before consuming.
- Store it in the fridge and consume within 1-2 weeks.
Additional Tips
Using high-quality, organic milk will yield better results.
If you prefer thicker yogurt, consider adding powdered milk during the heating process or straining the yogurt after it sets.
Save a few tablespoons of your homemade yogurt to use as a starter for your next batch.
Can I add flavorings or sweeteners to the yogurt while it’s incubating?
It’s best to avoid adding flavorings or sweeteners while the yogurt is incubating. During incubation, the live cultures in the yogurt starter are actively fermenting the milk into yogurt, and adding sweeteners, fruits, or flavorings at this stage can interfere with the fermentation process.
Once the yogurt has set and finished incubating, you can mix in your favorite flavorings, such as vanilla extract, honey, sugar, or fruit purees. This ensures the live cultures do their job without interference and keeps your yogurt creamy and consistent.
How can I make yogurt at home without yoghurt starter?
You can make yogurt at home without a store-bought yogurt starter by using natural alternatives that contain live bacteria, such as cuddled milk or even chili stems!
Using Curdled Milk
- Boil your milk and cool it to the same temperature as above.
- Retain a small amount of boiled milk, add a few drops of lemon juice to curdle it, and mix this curdled mixture into the warm milk.
- Stir well, cover, and let it sit undisturbed in a warm spot for 6-8 hours.
Using Green Chili Stalks
- Boil 4 cups of milk and then cool it until it is hot but can be held for a few seconds (around 110°F or 43°C).
- Place green chili stalks in the warm milk, ensuring they are submerged. The natural bacteria on the chili stalk will help ferment the milk.
- Cover the container and incubate it in a warm place for 6-12 hours. The natural bacteria on the chili stems will ferment the milk and form yogurt.
- Once set, remove the chili stems and refrigerate.