Homemade Yogurt - Just Two Ingredients

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Making yogurt at home requires only two ingredients. And, while store-bought yogurt may be convenient, you can't beat the rich, creamy, and wholesome goodness of homemade yogurt. Use it with granola, parfaits, and other favorite recipes.

Today, I share with you a recipe that my mom and grandmom have been using for years. In fact, my mom made yogurt almost every day of her life. To her, it was a part of her daily routine. Also, she did not use any special equipment or thermometers.

I distinctly remember my mom's routine

• The milkman would bring milk at 7 pm every day.
• Then, she would take it to the stove and bring it to a boil. Then, leave it to cool.
• Once cooled, she'd divide the milk into three portions. In fact, she had specially designated milk pots that never got touched with any curry or spices.
• She'd use yesterday's leftover yogurt to make fresh yogurt at night before she went to bed and left it by the stovetop.
• And, in the morning, she'd wake up at 6 am to make our lunch boxes, and she'd put the prepared yogurt in the fridge so it would be cold for breakfast.

Her process for making yogurt is very simple

• First, heat the milk to a boil (she used raw milk so boiling was important).
• Next, cool the liquid to room temperature (cooling is important for yeast activation).
• Then, add the active bio yogurt to the milk (which was yesterdays leftover yogurt).
• Cover and keep in a warm place for 4 to 6 hours (because yeast multiplies better when left alone in a warm dark place).
• And, when set, keep refrigerated (yogurt taste better when cold but cooling also prevent the yeast from maturing too fast so it does not become too sour).

Ingredients and substitutes

• Milk - I prefer to use at least 3% milk - this will make a thicker and nicer yogurt than the skimmed version. Also, I find that with the 1% there is not enough milk fat for the bacteria to work.
• Active bio culture - I know you can find sachets on Amazon - they are called Active Yogurt Culture. And yet, I strongly suggest you go to the nearest supermarket and look in the yogurt aisle. There will be a yogurt that contains Active Bio Culture. Usually, they are labeled as BIO.
  The difference is, that these sachets make yogurt much quicker - I think as little as 30 to 45 mins. While using my method with the live culture yogurt - it takes 3 ½ to 4 hours. And, I'm old-school, so I stick to the old method I know works for me every single time.
• Citric-acid (without yogurt starter) - If you do not have active bio yogurt you can also use citric acid.

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Step by step instructions (pin)

• Place milk (and cream) in a saucepan and heat on medium until almost comes to a boil.
• Then, turn the heat off and let cool to room temperature (115 F).
  Tip - You do not need a thermometer. The milk should be warm like when feeding a baby or when making bread.
• Pour the milk in a glass jar or stainless steel bowl - never use aluminum.
  Tip - Never use aluminum for marination or when using yeast as it causes oxidation.
• Next, add the yogurt to the milk and combine well with a whisk.
  Tip - I like to take half a cup of milk in a bowl and add the yogurt. Use a whisk to ensure there are no lumps. Then add this to the rest of the milk.
• Cover the milk jar with a clean kitchen cloth or paper hand towel and store in a warm place untouched for 4 to 6 hours.
  Tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
• After 4 to 6 hours, the yogurt should have set. Place it in the fridge and let chill for a couple of hours.

Yogurt without a yogurt starter

You can also make yogurt without yogurt as well. Instead, we use citric acid. However, I don't use this method often because I always have active bio-yogurt on hand.

• Place milk (and cream) in a saucepan and heat on medium until almost comes to a boil.
• Turn the heat off and let cool to room temperature (115 F).
  Tip - You do not need a thermometer. The milk should be warm like when feeding a baby or when making bread.
• Pour the milk in a glass jar or stainless steel bowl - never use aluminum.
  Tip - Never use aluminum for marination or when using yeast as it causes oxidation.
• Add the citric acid to the milk and combine well with a whisk.
  Tip - I like to take half a cup of milk in a bowl and add the citric acid. Use a whisk to ensure there are no lumps. Then add this to the rest of the milk,
• Cover the milk jar with a clean kitchen cloth or paper hand towel and store in a warm place untouched for 4 to 6 hours.
  Tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
• After 4 to 6 hours,  the yogurt should have set. Place it in the fridge and let chill for a couple of hours.

Fruit yogurt

It is straightforward and easy to make fruit yogurt at home. In fact, all you need is fruit puree or fresh finely chopped fruits. I add 1 cup fruit puree to 4 cups of homemade yogurt. And, depending on the fruit you use, you may or may not need a drizzle of honey.

Low-fat yogurt

Low-fat yogurt is made exactly the same way as homemade yogurt. The only difference is that low-fat yogurt is thinner and has a lower fat percentage because we use low-fat milk. The liquid content is higher and the texture is very runny.

How to make a yogurt drink

The most delicious way to use yogurt is in smoothies and yogurt drinks. All you need is one cup of yogurt, one cup of ice, and a dash of honey or agave syrup. Give it a good whiz in the blender and voila... you have a fantastic yogurt drink.  Add one cup of fruits, and now you have an amazing fruit yogurt drink. See all my milkshakes, smoothies and drinks

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Frequently asked questions

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You may also like

• Homemade Greek yogurt
• Yogurt parfait
• Breakfast Granola recipes
• Breakfast pancakes and waffles
• Healthy sugar-free granola bars

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