This is how to make yogurt or Greek yogurt at home with just 2 ingredients. It makes a rich, creamy, healthier, and wholesome. Use it with granola, parfaits, cakes, and as well as other cooking or baking recipes.
Table of Content
Today, I share 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. Leave it to cool.
- Once cooled, she'd divide the milk into three portions.
- She'd use leftovers to make a fresh batch 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 yogurt in the fridge so it would be cold for breakfast.
Why make homemade yogurt?
- It needs only two ingredients!
- No special equipment is needed - yes, all you need is a bowl and whisk.
- It is so much more affordable to make at home rather than buy it at the store.
- Homemade yogurt is more healthier and nutritious with an active bio which is very good for your body.
- My favorite method to make is still the old-school method of bio-active yogurt to make more yogurt. Though I have given you two other methods that I have tried successfully.
Timeline and process
- While the process takes time it really is fairly simple and easy.
- Scale the milk - 5 mins
- Cool to room temperature - 1 hour
- Add the active bio culture - 2 mins
- Keep in a warm place - 4 to 6 hours
- Store in the fridge - up to a week.
Ingredients and substitutes
- Milk -we prefer to use whole milk in our home for all things but you can use 1% or 2%. The difference is that whole milk will be a wonderful thick luscious like you see in the pictures but skimmed milk will have more whey obviously because it lacks milk fat.
- Active bio culture - You can find freeze-dried yogurt sachets on Amazon called Active Yogurt Culture. And yet, I strongly suggest you go to the nearest supermarket and look in the dairy aisle. There will be one that contains Active Bio Culture. Usually, they are labeled as BIO.
- Citric acid - If you do not have active bio yogurt you can also use citric acid or freeze-dried active culture.
Homemade yogurt (with starter)
- Scald - pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.
Pro tip - You do not need a thermometer. Just leave it until it is barely warm similar to milk used for making bread. - Culture - Add the active yogurt to the milk and combine well with a whisk.
Pro 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. - Rest - 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.
Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe. - Chill - After 4 to 6 hours, it should have been set. Place it in the fridge and let chill for a couple of hours.
Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
Homemade yogurt without starter
- Scald - pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.
Pro tip - You do not need a thermometer. Just leave it until it is barely warm similar to milk used for making bread. - Culture - Add the citric acid or freeze-dried culture starter to the milk and combine well with a whisk.
Pro tip - Adding citric acid to hot milk will cause it to curdle so make sure the milk is at room temperature. - Rest - 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.
Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe. - Chill - After 4 to 6 hours, it should have been set. Place it in the fridge and let chill for a couple of hours.
Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
How to make Greek yogurt
- Scald - pour milk and cream into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.
Pro tip - You do not need a thermometer. Just leave it until it is barely warm similar to milk used for making bread. - Culture - Add the active yogurt (or freeze-dried active culture) to the milk and combine well with a whisk.
Pro 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. - Rest - 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.
Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe. - Chill - After 4 to 6 hours, it should have been set. Place it in the fridge and let chill for a couple of hours.
Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
How to make
- Low-fat yogurt is made exactly the same way as above using low-fat milk. (1% or 2%). Due to the lack of sufficient milk fat
- It may take longer for the culture to develop so instead of 4 to 6 it may take up to 8 or more hours
- The appearance of low-fat is that it can be thinner because it has more whey and less milk fat.
- Commercial low-fat-yogurts are thickened. You can thicken the low-fat milk using no-fat milk powder or with a tiny amount of unflavored gelatin. Add to the milk while still cold then continue with the recipe as below.
- 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.
- Add 2 tablespoon fruit puree to 1 cup of homemade yogurt (or 1 cup puree to 4 cups yogurt)
- And, depending on the fruit you use, you may or may not need a drizzle of honey or maple syrup for sweetness.
- Yogurt drink - The most delicious way to use yogurt is in smoothies and yogurt drinks. Blend the following in a blender until smooth.
- 1 cup yogurt, (regular or Greek)
- 1 cup ice
- and 1 tablespoon honey, maple, or agave syrup.
- Add 1 cup of chopped fruits to make an amazing fruit yogurt drink.
See all my milkshakes, smoothies and drinks
Tips for Success
- Yogurt formation depends on the weather and climate conditions.
- In summer it can be set in as little as 4 hours while in winters it can take as long as 6 to 8 hours at room temperature.
- Fresh yogurt has a milky taste as it continues to mature it will start to get sour.
- When ready, it's best to let it in the fridge for a couple of hours more to let the bacteria mature. It will also taste less milky and more like yogurt.
- After 3 to 4 hours in the fridge, you will see that it has a nice creamy and slightly sour texture.
- The prepared yogurt now has an active live culture and can be used to make more yogurt. So essentially, you now have active bio culture to make more batches from now on.
Use yogurt to make smoothies
More DIY recipes
How long does a homemade yogurt keep?
Refrigerated homemade yogurt will last for you to 2 weeks. It tastes best in the first 4 to 5 days. However, as the active culture ages, it starts to develop a sour taste. It is still edible, delicious, and perfect for yogurt drinks, curries, and baked goods. Of course, you can use it to make more yogurt. Of course, yogurt is a great substitute for sour cream and perfect for making chocolate cakes.
Homemade yogurt won't set. Why?
For Yogurt to set two things are Important:
Warmth - Once you add the culture to the milk - you need to keep it a warm place - no moving no shaking. I find a warm switched-off oven works best for this.
In winter, it can take longer. Also, if my oven is cold in winter I turn the oven on at 30 C / 70 F for five minutes. Then, I switch it off, and I place the yogurt jar in the oven overnight. Perfect temperature for making yogurt.
Do not disturb - Do not touch the jar while the bacteria culture is doing its job. Leave it alone. No peaking.
The yogurt is still milk after 8 hours in a warm place?
The yogurt bacteria needs to be added to room temperature milk at no less than 110 F. If you add culture to cold milk it may take longer to activate. In hot milk, the yogurt can actually expire which means the milk will remain milk even after 8 or 10 hours.
Why do we heat the milk before making yogurt?
Temperature is very critical when making yogurt. You do not need any thermometer, and yet you have to be conscious of it.
What is the right temperature? Lukewarm almost room temperature. Usually the same temperature you would use to feed baby milk. Or 110 F similar to making bread.
Can I make Greek yogurt without cream?
Yes, you can. You can use all milk and follow the same process as above. Once the yogurt is ready and chilled strain the yogurt through a cheesecloth to remove the whey. The thick yogurt left in the cheesecloth is your Greek yogurt. By using cream increase the fat percentage which makes a thick yogurt that does not need to be strained.
Printable Recipe
How to Make Yogurt or Greek Yogurt
Print Pin Rate Share by Email Share on FB Save GrowCalories: 159kcal
Adjust Servings Here: 4 cups
Description
This is how to make yogurt or Greek yogurt at home with just 2 ingredients. It makes a rich, creamy, healthier, and wholesome yogurt. Use it with granola, parfaits, cakes, and as well as other cooking or baking recipes.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Make 4 cups
Yogurt with yogurt starter
- 4 cups (1 liter) Milk (whole, 1% or 2%)
- ¼ cup (4 tablespoon) Plain bioactive yogurt ((or 1 tablespoon freeze-dried starter) )
Homemade Yogurt without yogurt starter
- 2 cups (470 ml) Whole milk
- ¼ teaspoon Citric Acid
Greek Yogurt
- 2 cups (470 ml) Whole milk (3% (not skimmed) )
- 1 cup (240 ml) Whipping cream (28% to 39% )
- ¼ cup (4 tablespoon) Plain bioactive yogurt
Instructions
Homemade Yogurt with starter
- Scald - pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.Pro tip - You do not need a thermometer. Just leave it until it is barely warm similar to milk used for making bread.
- Culture - Add the active yogurt to the milk and combine well with a whisk. Pro 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.
- Rest - 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.Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
- Chill - After 4 to 6 hours, the yogurt should have been set. Place it in the fridge and let chill for a couple of hours.Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
Homemade yogurt without starter
- Scald - pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.Pro tip - You do not need a thermometer. Just leave it until it is barely warm similar to milk used for making bread.
- Culture - Add the citric acid or freeze-dried culture to the milk and combine well with a whisk. Pro tip - Adding citric acid to hot milk will cause it to curdle so make sure the milk is at room temperature.
- Rest - 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.Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
- Chill - After 4 to 6 hours, the yogurt should have been set. Place it in the fridge and let chill for a couple of hours.Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
Greek yogurt
- Scald - pour milk and cream into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C)
- Cool - Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum.Pro tip - You do not need a thermometer. Just leave it until it is barely warm similar to milk used for making bread.
- Culture - Add the active yogurt (or freeze-dried culture) to the milk and combine well with a whisk. Pro 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.
- Rest - 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.Pro tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.
- Chill - After 4 to 6 hours, the yogurt should have been set. Place it in the fridge and let chill for a couple of hours.Pro tip - at this point the culture is set but leaving it in the fridge will help it mature better without becoming too sour.
Recipe Notes & Tips
- Yogurt formation depends on the weather and climate conditions.
- In summer it can be set in as little as 4 hours while in winters it can take as long as 6 to 8 hours at room temperature.
- Fresh yogurt has a milky taste as it continues to mature it will start to get sour.
- When ready, it's best to let it in the fridge for a couple of hours more to let the bacteria mature. It will also taste less milky and more like yogurt.
- After 3 to 4 hours in the fridge, you will see that it has a nice creamy and slightly sour texture.
- The prepared yogurt now has an active live culture and can be used to make more yogurt. So essentially, you now have active bio culture to make more batches from now on.
How to flavor homemade yogurt?
- Honey - One tablespoon of honey per one cup of yogurt
- Honey - one tablespoon honey, 1 teaspoon vanilla per one cup of yogurt
- Maple - One tablespoon of maple syrup per one cup of yogurt.
- Date yogurt with Silan - One tablespoon of silane (date honey) per one cup of yogurt
- Mango - 2 tablespoon mashed mango flesh per cup yogurt - add 1 teaspoon honey if you want it sweeter.
- Banana - ½ mashed banana flesh per cup yogurt - add 1 teaspoon honey if you want it sweeter.
Fruit yogurt with jam is a perfect mid-day snack.
- Blueberry yogurt - One tablespoon of blueberry jam per one cup of yogurt (Y)
- Strawberry yogurt - one tablespoon strawberry jam per one cup of Y
- Mixed berry yogurt - one tablespoon mixed berry jam per one cup of Y
- Raspberry yogurt- one tablespoon raspberry jam per one cup of Y
Nutrition Information
Calories: 159- kcalCarbohydrates: 12- gProtein: 9- gFat: 8- gSaturated Fat: 4- gCholesterol: 25- mgSodium: 112- mgPotassium: 347- mgSugar: 13- gVitamin A: 405- IUCalcium: 296- mgIron: 0.1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Suzanne
Greetings, Veena.
Thank you so much for sharing both the recipe and the methods. I tried it more or less the way your mom made it, and the product was very nice -- mild in flavour, and tasty. The method was very easy and convenient, especially with the tip of warming the oven before turning it off and leaving the mixture in overnight. I do have a question for you, though.
My finished yogourt was more ''glutinous'' or ''gelatinous'' or ''thick'' in the middle and towards the bottom than in the rest of the container. Is there anything I should do differently to get the same consistency throughout, or is it just a matter of stirring before use?
Veena Azmanov
Hey Susanne. That is strange. Are you using a different type of milk? Perhaps check the milk you are using. Is it made from milk powder? Perhaps the milk protein is not well distributed.
Sorry, I'm just trying to troubleshoot. I hope this help.
Suzanne
Greetings, Veena.
Thanks for the quick response. I used ordinary 3.25% milk. I'll just try again. The yogourt is tasty, so this isn't a big problem.
Also, I meant to give the recipe a 5 star rating, but I guess I clicked the wrong end of the stars. Anyway, your recipe tastes good and is very easy to follow. You provided a lot of information. Thank you for having been so thorough.
Best regards,
Suzanne
Veena Azmanov
Thank you Suzzanne. Yes, I used 3.8% for my everyday yogurt too!
nostromo
Hi, I'm planning on making yogurt with my Instant Pot for the first time using citric acid. I'm concerned the cooled down "room temperature" in the recipe of 110 degrees Fahrenheit will cause the milk to curdle after I add in the citric acid, should I wait until the milk cools to a closer real temperature like 80 degrees Fahrenheit before mixing in the citric acid?
Thanks
Veena Azmanov
Yes, when in doubt let the milk get close to room temperature rather than warmer. Because warmer will cause the milk to split.
nostromo
Thanks for the response, I'm just not sure why the citric acid recipe that you took the time to single out from the others calls for milk that's 110 degrees Fahrenheit when citric acid will for sure without doubt curdle it at that temperature, I mean why even have the recipe like that in the first place? Have you ever made this recipe with citric acid when the milk is 110 degrees Fahrenheit? Did you just copy it from somewhere without testing it? It's very confusing.
Veena Azmanov
I didn't say don't use it at 110F - I meant if you are not sure it is better to go less warm than warmer! That's all.
There are plenty of ways to make yogurt but I've only tried these that's why I have given only the options that I have tied.
My favorite method is still the old-school method my mom used - a few tablespoons of bio yogurt.
Thanks
nostromo
In YOUR recipe ABOVE (check it out), under "Homemade Yogurt without yogurt starter" Step 2 reads as follows "Cool - Cool the milk to room temperature (110°F or 43°C). Pour the milk in a glass jar or stainless steel bowl but do not use aluminum."
I'm not sure why you're getting defensive, I'm asking if it's a mistake (seems to be) as milk that warm (110°F or 43°C) would curdle if citric acid were added to it, maybe rewrite that section to reflect the correct temperature the milk should be after cooling so adding citric acid wouldn't curdle it. This was mean actually making this and testing it before putting it in YOUR recipe.
You're the one offering this recipe, I'm simply asking questions as to why.
Veena Azmanov
Its the same temperature we use when working with yeast and that's what I use.
Shawn Tipton
Really informative and from what I understand the prepared yogurt can be used to make more yogurt as many times as needed provided the culture is kept alive, I assume the bacteria replicates in each new batch. I use fat free greek yogurt or low fat live yogurt as a starter but have always used a multicooker to ferment the mixture, now I am using your glass jar method.
homemade yogurt is so full of calcium, vitamins and protein and I add jam and/or fruit compote to a bowl, heaven