How to Make Yogurt Recipe (With Video and Step-by-Step)

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

8 hrs

Servings:

6 to 8

Yield:

1 quart

Learn how to make yogurt at home with this game-changing recipe. Just two ingredients come together to create yogurt that is so much smoother, creamier, and richer than anything you can buy at the grocery store. Whether you enjoy it for breakfast with fruit and granola, work it into marinades and sauces, or add it to smoothies, you're sure to love this homemade version. Even better, all you need is good-quality milk, a small amount of cultured yogurt, and a little patience to get you started. Once you have a successful batch of yogurt, you can start to use your homemade yogurt for new batches.

How Is Yogurt Made?

Yogurt is made by fermenting milk with healthy bacteria known as cultures. The fermentation process produces lactic acid, which is ultimately responsible for the yogurt's flavor and texture.

Yogurt is most commonly made using milk from cows, goats, and sheep. Dairy-free yogurts like coconut and cashew are becoming more widely available. These alternatives are made using the same process as yogurt made with animal milk.

Yogurt vs. Greek Yogurt

Greek yogurt is made simply by straining plain yogurt until the whey separates and you are left with a thicker, slightly tangier yogurt. Greek yogurt is great for spooning over soups or blending into smoothies, while regular unstrained yogurt is perfect for eating with fruit and granola.

Whey is a tangy milk byproduct. It is the liquid that is left over after milk is curdled and strained.

The Best Milk to Use

When a recipe has just a few ingredients like this one, the quality of those ingredients matters. We recommend you use good, fresh dairy milk for this recipe.

We specify low-fat milk in the ingredient list but it can be made with whole milk for a much richer and creamier yogurt. Similarly, you can use non-fat milk to make a homemade non-fat yogurt if you prefer. The recipe instructions and timing will be the same no matter which type of milk you use.

Equipment Needs for Making Yogurt at Home

Saucepan: You'll need a large saucepan for warming the milk. It should be able to comfortably hold a quart of milk with a few inches of space at the top to allow for stirring.

Instant-read thermometer: A thermometer will ensure you're warming the milk to the right temperature to encourage fermentation. We prefer to use an instant-read thermometer which provides the most accurate reading in the shortest amount of time, though you can use a candy, meat, or deep-fry thermometer instead.

Mixing bowl: Reach for a medium mixing bowl to combine a cup of the warmed milk with the yogurt. This helps to evenly disperse the live cultures so they don't clump when added in the next step.

Whisk: Use a whisk to mix together the milk and yogurt in step 2. When adding the milk and cultures back into the saucepan, you can use the same whisk or a rubber spatula instead.

Mason jar: You'll need a one-quart mason jar to ferment the yogurt. Be sure it's thoroughly cleaned and dried before using.

Kitchen towels: Wrapping the warm jar in two kitchen towels helps to trap heat, creating a stable environment for fermentation to take place.

Directions

Ingredients for Homemade Yogurt — Brie Goldman

Heat milk, then cool:

Place milk in a large saucepan over medium-high heat; cook until it reaches 180°F on an instant-read thermometer, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115°F.

Brie Goldman

An instant-read thermometer is the most accurate type of thermometer on the market. It gives you a very fast, accurate reading, and is easy to calibrate. If you don't have an instant-read thermometer, you can use a candy, meat, or deep-fry thermometer instead.
Combine milk and yogurt:

Whisk together 1 cup milk and the yogurt.

Brie Goldman
Add to remaining milk:

Stir into remaining milk.

Brie Goldman
Transfer to jar:

Transfer to a 1-quart mason jar.

Brie Goldman
Let yogurt ferment:

Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours or overnight. The longer you let the yogurt incubate, the thicker and tangier it will become.

Brie Goldman

It's important to set the yogurt in a warm place while it ferments such as the oven (turned off) or on top of the refrigerator.
Refrigerate yogurt:

Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

Brie Goldman

5 Ways to Use Homemade Yogurt

Blend with frozen fruits like strawberries and mangoes to make a smoothie.
Combine with grated cucumber, lemon, garlic, and fresh dill to make a tzatziki dipping sauce for vegetables.
Use as a marinade for grilled chicken, shrimp, or lamb. Try enhancing the flavor with spices like cumin, coriander, and smoked paprika.
Stir a few spoonfuls into soup to make it nice and creamy.
Blend with peanut butter and freeze in ice cube trays to make fun treats for your dog.

Frequently Asked Questions

How long does homemade yogurt last?

Homemade yogurt should last about two weeks in the refrigerator when stored properly in an airtight container. Discard yogurt if it has any fuzzy mold or an off, unpleasant smell. We don't recommend freezing the yogurt, as it can change the texture once defrosted.
How do you thicken homemade yogurt?

To thicken homemade yogurt, simply place it in a strainer lined with a few layers of cheesecloth or paper towels, then rest the strainer over a bowl. Let it sit in the refrigerator for 24 to 48 hours, then discard the liquid. You'll be left with a thicker yogurt, more similar to Greek yogurt.
Why is my homemade yogurt not sour?

If your homemade yogurt isn't as sour or tangy as you'd like, it may not have fermented for long enough. Try fermenting it a few hours longer, then give it another taste. The longer you let the cultures acclimate, the tangier the yogurt will be.