Homemade Yogurt from Scratch with just two ingredients
Homemade Yogurt from Scratch – Fruit Yogurt from Scratch
Making homemade yogurt from scratch uses only two ingredients and it’s not just simple and easy but also healthier because it contains active bio culture that plays an active part in helping your digestive system.
My mom made homemade yogurt almost every day of her life. To her it was a daily part of her routine. She did not use any special equipment or thermometers. Back in those days people did these things quite simply and made it a routine in life.
I clearly remember my mom’s routine
- The milkman would bring milk at 7 pm everyday.
- Mom would take it to the stove and bring it to a boil – leave it to cool.
- She’d divide the milk into three portions and she had special designated milk pots for milk – one especially for yogurt.
- She’d use yesterdays’ left over yogurt to make fresh yogurt at night before she went to bed and leave it by the stove top.
- 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.
Homemade Yogurt from Scratch with just two ingredients
Special Equipment – Yogurt Maker
A neighbor recently decided she wanted to start eating healthy and bought this special Yogurt Maker.. she went and purchased a thermometer, a double boiler and some sachets of yogurt bacteria culture online.
Have you ever seen a Yogurt Maker? I saw this for the first time.
Have you have ever read what it says on your yogurt containers, here’s an example –
Nonfat yogurt (cultured grade A non fat milk, modified food starch, fructose, kosher gelatin, vitamin A palmitate, vitamin D3), water, blueberry puree, fructose, contains less than 1% of modified corn starch, natural flavor, blue 1, red 40, aspartame, potassium sorbate (to maintain freshness), acesfulfame potassium, sucralose, malic acid, sodium citrate. I got the above on a blog post by The delicious truth. Her blog has some good info on his blog.
So; back to my neighbor who decided to start eating more healthier. She has now started reading the back of the labels more carefully. I think it’s a nice thing to be aware of what we eat.
Honestly, I started paying more attention to these labels ever since I had kids.
I won’t lie – I often make homemade yogurt but we still do buy store bought yogurt often.
Honestly, I started paying more attention to these labels ever since I had kids.
I won’t lie – I often make homemade yogurt but we still do buy store bought yogurt often.
Homemade Yogurt from Scratch with just two ingredients
Active Bio Culture
The irony to making yogurt is that you need to have a little yogurt with (active culture) to make more yogurt. Yes, a tablespoon of yogurt has enough bacteria to reproduce a whole jar of more yogurt bacteria. BUT you do need that initial bio culture.
Many yogurt products in the supermarket contain live active bacteria cultures like lactobacillus acidophilus which help ferment milk; making it thicker. This Active Bacteria Culture has lots of health benefits too.
We do get yogurt with active bacteria culture so even if you do not make homemade yogurt, next time when you buy supermarket yogurt look for the one that says bio and contain active bacteria culture.
We do get yogurt with active bacteria culture so even if you do not make homemade yogurt, next time when you buy supermarket yogurt look for the one that says bio and contain active bacteria culture.
Homemade Yogurt from Scratch with just two ingredients
Do you know you can make yogurt at home without any special equipment?
Yes, I do make yogurt at home – at least once a week.
My husband use to call me a spoiled brat 10 years ago because I’d always say – homemade yogurt is more tasty than store bought.
Since he’s met me he’s been reading those labels too!! Now he prefers homemade yogurt. As for the kids they have been grown eating homemade yogurt since they were young.
Since he’s met me he’s been reading those labels too!! Now he prefers homemade yogurt. As for the kids they have been grown eating homemade yogurt since they were young.
Let’s talk ingredients / Substitute
- Milk – I prefer to use at least 3% milk -this will make a more thicker and nicer yogurt than the skimmed. I find that with the 1% there in not enough milk fat for the bacteria to work on.
- Active Bio Culture – I know you can find these is sachets on Amazon – they are calledActive Yogurt Culture but I strongly suggest you go to the nearest super market and look in the yogurt isle. There will be a yogurt that contains Active Bio Culture. Usually they are labeled as BIO. The difference is these sachets make yogurt much quicker – I think as less as 30 to 45 mins while using my method withe the yogurt – it takes 3 1/2 to 4 hours. I’m old school so I stick to the old method I know works for me every single time.
Homemade Yogurt from Scratch with Just two ingredients
Temperature is very important.
Temperature is very; very important when making yogurt. You do not need any thermometer but you have to be conscious of it.
- The milk before you add the culture has to be slightly warm – almost like yeast! If it’s not warm the culture won’t stay active.
What is the right temperature? – usually the same temperature you would use to feed baby milk. If you stick a clean finger in – it should feel warm not hot / not cold. - Below you will see that I bring the milk to a boil then cool it to the temperature of just warm. Don’t ask me why but this is one full proof method that works every single time. I notice when I boil the milk and then cool it – the yogurt never ever fails. Trust me.!!
Homemade Yogurt from Scratch Just 2 ingredient
For yogurt to set two things are important.
- Warmth – you have to keep the jar in a warm place.
Once you add the culture to the milk – you need to keep it a warm place – no moving no shaking. I find a warm oven switched off works best for this.
So what I usually do is I turn the oven on at 30 C / 70 F for five minutes so I know it’s warm. I switch it off and I place the yogurt jar in the oven over night. - Do not disturb – do not touch the jar while the bacteria culture is doing it’s job. Leave it alone.
Homemade Fruit Yogurt from Scratch
How to use homemade yogurt from scratch?
- Fruit yogurt – to every cup of yogurt add two tablespoons of fruit puree.
For example – 2 tbsp strawberry puree to one cup plain yogurt makes strawberry yogurt. - Honey Granola – Add plain yogurt to your granola and add a tbsp of honey.
- Cooking – you can use it to any recipe that calls for plain yogurt.
- Make yogurt drinks – similar to my upcoming post Mango Lassi or Strawberry Yogurt Popsicle
How to make Homemade Fruit Yogurt from Scratch
How to make Homemade Yogurt from Scratch
Tools
Ingredients
- 4 cups Milk
- 4 tbsp plain LIVE active yogurt –
Method:
Bring milk to temperature
- Pour milk in a sauce pan and bring to almost a boil. You will see small bubbles on the sides of the pot.
- Another indication is a thin skin that forms on the top of the milk as it heats. It’s the fat in the milk that rises.
- Switch the flame off and cool the milk to almost warm. (see note above)
- Make sure the milk is not hot nor cold. It sounds tricky but it’s not.
- Clean your hands and place your little finger into the milk. If you feel it is warm to the touch it’s OK.
- Close to room temperature is fine but more than warm will kill the bacteria in the yogurt.
Add the LIVE Active Bio Culture
- Pour approximately 3 1/2 cups milk in a glass jar or stainless steel boil – never use aluminum.
- Take half cup milk into a small separate bowl to help mix the yogurt.
- Add your active bio yogurt to the 1/2 cup milk.
- Use a whisk and mix the yogurt into the milk really well.
- Now pour this into your jar of milk that’s ready to make yogurt.
- Again use a whisk and mix the milk well to ensure the yogurt is mixed well.
- Cover the jar with a lid and store in a warm place, untouched for 3 1/2 to 4 hours
Chill the yogurt
- After about 3 1/2 to 4 hours- depending on the weather. You will see that the milk has caked up. That’s homemade yogurt !!
- At this time the yogurt formed is very milky not sour. As you keep it longer it will continue to mature making it sour.
As the bacteria matures it becomes very sour. So the longer it stays the more mature meaning more sour it gets. - Technically it is ready now but it’s best to let it set in the fridge for a couple of hours more to let the bacteria mature.
- After 3 to 4 hours in the fridge you will see that the yogurt has a nice creamy and a slightly sour texture.
Progress Pictures for Homemade Yogurt from Scratch with just two ingredients
While it’s really simple to make homemade yogurt I thought a few progress pictures might help if you have any questions.
How to make Homemade Yogurt from Scratch – just two ingredients
Save this Full-Proof Method to making Homemade Sour Cream for later. You can find a collection of my recipes and tutorials here on Pinterest
Homemade Yogurt from Scratch just 2 ingredients
Recipe Card – Homemade Yogurt from Scratch with just two ingredients
Homemade Yogurt from Scratch Just 2 ingredients
Prep
Cook
Inactive
Total
Yield 2 cups
Making homemade yogurt from scratch uses only two ingredients and it's not just simple and easy but also healthier because it contains active bio culture that plays an active part in helping you digestive system.
Ingredients
- 4 cups Milk
- 4 tbsp plain LIVE active yogurt
Instructions
Bring milk to temperature
- Pour milk in a sauce pan and bring to almost a boil. You will see small bubbles on the sides of the pot.
- Another indication is a thin skin that forms on the top of the milk as it heats. It's the fat in the milk that rises.
- Switch the flame off and cool the milk to almost warm. (see note above)
- Make sure the milk is not hot nor cold. It sounds tricky but it's not.
- Clean your hands and place your little finger into the milk. If you feel it is warm to the touch it's OK.
- Close to room temperature is fine but more than warm will kill the bacteria in the yogurt.
Add the LIVE Active Bio Culture
- Pour approximately 3 1/2 cups milk in a glass jar or stainless steel boil - never use aluminum.
- Take half cup milk into a small separate bowl to help mix the yogurt.
- Add your active bio yogurt to the 1/2 cup milk.
- Use a whisk and mix the yogurt into the milk really well.
- Now pour this into your jar of milk that's ready to make yogurt.
- Again use a whisk and mix the milk well to ensure the yogurt is mixed well.
- Cover the jar with a lid and store in a warm place, untouched for 3 1/2 to 4 hours
Chill the yogurt
- After about 3 1/2 to 4 hours- depending on the weather. You will see that the milk has caked up. That's homemade yogurt !!
- At this time the yogurt formed is very milky not sour. As you keep it longer it will continue to mature making it sour. As the bacteria matures it becomes very sour. So the longer it stays the more mature meaning more sour it gets.
- Technically it is ready now but it's best to let it set in the fridge for a couple of hours more to let the bacteria mature.
- After 3 to 4 hours in the fridge you will see that the yogurt has a nice creamy and a slightly sour texture.
Courses Breakfast
Cuisine Indian
I love using my homemade yogurt with granola and honey almost every day.
Homemade Granola with homemade yogurt from scratch
thank you, i’ll try
greetins from México
Thank you !
Veena
I love making homemade yogurt but I haven’t made it in a long time. I am going to have to make some very soon. I have made it both ways. Using a store bought yogurt with live cultures and by buying the live yogurt cultures online. I have had better luck making homemade yogurt with store bought yogurt than with a live culture packet. And the yogurt turns out so much thicker with the store bought yogurt as the starter.
I have always made yogurt with the store bought never with the started. So wondered how the started worked.. Now I know. I think I’ll stick to what I know works foolproof for me.
What an interesting read. I am into “homemade”, but will admit I have never tried making yogurt. We eat it all the time, so perhaps I should give it a try. I used to say the same thing about cranberry sauce….what’s the deal with homemade. Once I started making it….I NEVER went back to the bought stuff again.
It’s really addictive Gloria.. I got it from my mom and my kids love it too.
I’ve made some non-dairy yogurt in the past and I’ve had mixed results. Homemade dairy yogurt definitely is easier to make than non-dairy! But I need to try making some again since it is so good for my digestive health
You must try again Sarah
Great idea to use live yogurt instead of sachets, I never even thought of that. Thank you!
Absolutely Julia.. has always worked for me.
Hello veena.Can one use powder milk.
Hi Veena, amazing how something we all take for granted as part of our daily routine. .setting curd for the next day' meal is considered a skill. Must start this again …living in the Gulf have stopped setying yoghurt at home. TThank you
I never thought this was possible… making homemade yogurt. But I have made it four times very successfully. The yogurt is so fresh. You can actully feel the taste is unique… thank you so much.. Nice blog.. I will come back for more..
Adriane
Very touching, no woman can read this and not understand her feelings…. I am glad you have recovered your self worth again Zoya. You are special, unique and a mother. You are valuable to your children, and I know they surely love you although they might not have been brought up to say so. Above all, God loves you and I pray He reveals His GREAT love for you. Keep being a great supportive wife and mother. God bless you.
Hello Veena,
My name is Zoya. My English not very good. I am first of three wives to my husband. I marry 24 years ago when I was only 15 years age and I don’t know to cook. My kids all big now. So I feel very lonely at home. My daughter show me some nice things some time on the internet, and one day I find your blog with all cakes and recipes. I like very much, so I try my first cake. It was very good, everybody enjoy. My husband and kids praise me so I do more cakes. For my daughter birthday I make a simpe barbie cake with buttercream, not as nice like you but everybody like it very much. My husband business not doing well last year so I make some cake to sell, people like my cake taste so I get more oder from friend and far away family. Because I help with money my husband also come close to me and appreciate me.
Now you start new blog and I try almost all recipe – now a days kids more modern so they like modern food. My kids enjoy your quiche, bread and rice I make. I also make the ice cream and they like very much.
Veena I want to say thank you to you so much. You bring lite to my life. I only 39 of age but my husbadn was busy with new wife/ my kids all big so I feel my lie all over and no one want me. you show me a way to be happy again. you bring my husband and kids close to me again. I read about you and your family and I am happy you have loving husband and beautiful kdis. Your daughter very lucky to be born to you. You show her self respect.
I pray every day to Al-lah for you. I know that some day you become very successful. You share with open heart and don’t ask any in return. I see people write mean comment and breaks my heart. I want you to shae this on your facebook so people can see that what you do make a difference to peopel life.
Love to you from my family. Thank you for helping me support my husband.
Zoya
Hi Veena,
I think you mean 4 cups milk in the ingredients, not 4 cups yogurt. Ya, I think making yogurt everyday is common in most Indian homes.
Swarna.
That’s true..Thanks Swarna.