This is how to make yogurt or Greek yogurt at home with just 2 ingredients. It makes a rich, creamy, healthy, and wholesome dish. Use it with granola, parfaits, cakes, and other cooking or baking recipes.
Growing up in India, fresh homemade yogurt was just a part of everyday life. Every night, my mom would set a fresh batch, and by morning, it was perfectly set and ready to be chilled in the fridge. By the time breakfast rolled around, we had cold, creamy yogurt waiting for us—no store-bought tubs, no shortcuts, just pure homemade goodness.
She didn’t stop there. She’d mash up whatever seasonal fruit we had—a ripe banana, sweet mango, or juicy berries—with just a fork, creating the most delicious flavored yogurt. And in the hot summer months? She turned it into refreshing yogurt drinks, sometimes with fruit, sometimes with fresh mint. It was effortless for her, something she did so naturally that we never thought of it as a task—just part of our daily routine.
Fast forward to today, and we’re so used to grabbing yogurt off the grocery store shelf that we forget what real, homemade yogurt tastes like. But every once in a while, when I take the time to make it from scratch, I’m reminded—gosh, the difference is HUGE. The taste, the texture, the freshness… nothing compares.
If you’ve never tried making your own yogurt, trust me, it’s worth it. And if you grew up with homemade yogurt as I did, this is your sign to bring it back.
Why make homemade yogurt
- Only two ingredients – All you need is milk and a little yogurt with live cultures to start your first batch.
- Fresh and creamy – Homemade yogurt has a clean, fresh taste without added thickeners or unnecessary ingredients.
- Control the texture – Keep it soft and creamy or strain it longer to make thick Greek yogurt.
- Use it every day – Perfect for breakfast bowls, smoothies, marinades, baking, sauces, and Indian recipes like raita.
Ingredients and substitutes
- Milk: You can use any type of milk you prefer, such as cow’s milk, goat’s milk, or plant-based milks like almond milk or soy milk. It is best to use whole milk, but you can also use 1% or 2%. The difference is that whole milk will be a wonderful, thick, luscious milk like you see in the pictures, but skimmed milk will have more whey, obviously, because it lacks milk fat.
- Yogurt with live active cultures: If you don’t have plain yogurt with live active cultures, you can also use a yogurt starter culture, which you can purchase online or at health food stores.
- Active bio culture – Alternatively, 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 – Also, if you do not have active bio yogurt, you can also use citric acid or freeze-dried active culture.
Step-by-step: Homemade yogurt (with bio yogurt 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). Then, pour the milk into 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 – Cover loosely while the yogurt sets. The cultures need a warm, stable environment to ferment properly. - Chill – After 4 to 6 hours, it should be set. Next, place it in the fridge and let it 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.
Can you make yogurt without a yogurt starter?
Traditional yogurt needs live cultures to ferment properly, which usually come from a spoonful of existing yogurt or a freeze-dried yogurt starter. If you don’t have yogurt, you can use a purchased starter culture. Some methods use alternatives like citric acid, but they will create a different texture and flavor because they do not contain the same live yogurt cultures.
Step-by-step: Homemade yogurt without starter – bioculture
- 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). Then, pour the milk into 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 be set. Next, place it in the fridge and let it 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.
Step-by-step: 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). Then, pour the milk into 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.
- 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. Next, place it in the fridge and let it 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?
Low-fat 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 varieties are thickened. You can thicken the low-fat milk using no-fat milk powder or a tiny amount of unflavored gelatin. Add the gelatin to the milk while still cold, then continue with the recipe below.
Homemade fruit yogurt?
It is straightforward to make fruit-flavored drinks at home. In fact, all you need is fruit puree or fresh, finely chopped fruits.
- Add 2 tbsp 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.
Homemade yogurt drink?
The most delicious way to use it 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 tbsp 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
How to Make Yogurt or Greek Yogurt
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.
Ingredients
- 2 cups (470 ml) Milk whole, 1% or 2%
- 2 tbsp Plain bioactive yogurt (or 1 tbsp freeze-dried starter)
- 2 cups (470 ml) Whole milk
- ¼ tsp Citric Acid
- 2 cups (470 ml) Whole milk 3% (not skimmed)
- 1 cup (240 ml) Whipping cream 28% to 39%
- ¼ cup Plain bioactive yogurt
Method
- Heat– pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C). 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, like milk used for making bread.2 cups Milk
- 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.2 tbsp Plain bioactive yogurt
- 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.
- Heat – pour milk into a saucepan and heat on medium until it almost comes to a boil. (180°F or 82°C). 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, like milk used for making bread.2 cups Whole milk
- 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.¼ tsp Citric Acid
- 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.
- pour milk and cream into a saucepan and heat on medium until it almost boils. (180°F or 82°C). 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.2 cups Whole milk , 1 cup Whipping cream
- 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.¼ cup Plain bioactive yogurt
- 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.
Notes
- Use fresh milk: Start with fresh, high-quality milk for the best results. Avoid using milk that is close to its expiration date.
- Use a thermometer: Use a kitchen thermometer to monitor the temperature of the milk. Heating the milk to the right temperature is crucial for the yogurt cultures to thrive.
- Use a starter: Use a yogurt starter with live active cultures for the best results. You can use store-bought plain yogurt with live cultures as a starter, or use a yogurt starter culture.
- Keep it warm: Maintain a warm and stable temperature (around 110°F or 43°C) for the yogurt to incubate. You can use a yogurt maker, a warm spot in your kitchen, or an oven with just the light turned on for incubation.
- Be patient: Allow the yogurt to incubate for at least 4-6 hours, or until it reaches your desired thickness. Longer incubation times will result in thicker and tangier yogurt.
- Strain for Greek yogurt: If you prefer Greek yogurt, strain the homemade yogurt using a cheesecloth or a fine mesh strainer over a bowl for a few hours or overnight in the refrigerator. The longer you strain it, the thicker it will become.
- Save the starter: Save a small portion of your homemade yogurt to use as a starter for your next batch. This will save you from having to buy yogurt or starter cultures every time you make yogurt.
- Experiment: Don’t be afraid to experiment with different types of milk, cultures, and incubation times to find the perfect recipe for your taste preferences.
How to flavor homemade yogurt?
- Honey – One tablespoon of honey per one cup of yogurt
- Honey – one tbsp honey, 1 tsp 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 tbsp mashed mango flesh per cup yogurt – add 1 tsp honey if you want it sweeter.
- Banana – 1/2 mashed banana flesh per cup yogurt – add 1 tsp 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 tbsp strawberry jam per one cup of Y
- Mixed berry yogurt – one tbsp mixed berry jam per one cup of Y
- Raspberry yogurt- one tbsp raspberry jam per one cup of Y
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more DIY recipes
Frequently asked questions
Homemade can last in the refrigerator for about 1-2 weeks. Be sure to store it in a tightly sealed container to maintain freshness.
Yes, you can use non-dairy milk such as almond milk, soy milk, or coconut milk to make yogurt. However, you may need to use a thickener or stabilizer, such as agar-agar or tapioca starch, to achieve a creamy texture.
To make it thicker, you can strain it through cheesecloth or a fine-mesh strainer to remove excess whey. The longer you strain it, the thicker it will become.
Homemade can be healthier than store-bought. You have control over the ingredients and can avoid added sugars, preservatives, and artificial flavors. Plus, homemade contains live active cultures, which are beneficial for gut health.
- Homemade Dulce De Leche
- Homemade Caramel Sauce
- Creamy Caramel Filling for Cakes Tarts Desserts
- Homemade Butterscotch Sauce
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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.
fATIMA, You can but it doesn’t work as well. It’s better to use “real” milk and add in powdered milk if you want to have a higher protein (but really, there’s plenty of protein already.) Also, if you are using skim or 1% milk, it is recommended to add in powdered milk as well (not made up! just the powder added to the skim milk). But tastewise, I don’t think you can beat making it with fresh, whole milk. Good luck!
Thank you Celeste
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
Than you Zoya. I replied to you privately already so will not repeat here. Thank you so much for this comment. Really means a lot to me.
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.