Homemade Yogurt could not be easier! With just two ingredients and some patience, you will make your own homemade yogurt from scratch, free of any additives, totally delicious and you will save yourself some money too.
Choose a good quality full-fat whole milk, preferably organic (the blue lid one). Follow the steps below and I am certain you will be left with a creamy smooth yogurt that you can enjoy in any way you like.
Easy Homemade Yogurt
What to Make with Easy Homemade Yogurt
Yogurt is versatile. A bowl of plain yogurt is amazingly refreshing, especially during summer. You can also add some berries or nuts to your bowl to turn it into a fulfilling breakfast or snack.
How about yogurt in smoothies? It gives such a creamy smooth texture to your drink!
Are you a fan of Labneh? Check out the creamy Homemade Labneh that I made. I used Greek yogurt in this video, but you can follow the same steps using homemade yogurt! Once it is ready, check out how to turn labneh into a flavorful delicious breakfast!
Check Out The Beauty! Can’t Wait for It!
Pro Tips for Easy Homemade Yogurt
Set a wooden spoon on top of the milk pot so it does not over boil.
It is preferable not to use the yogurt on the same day it is formed. place it in the fridge for at least 4 hours or until the next day!
After the initial development time of 8 hours, the yogurt must be stored in the fridge.
The yogurt will gradually change flavour after 10 days to 2 weeks, so it is best not to be consumed after this period. By the taste changing, it will most likely become Tangy which is great for making labneh or Ayran.
If you do not have jars, you can use a Pyrex dish with a lid.
Leave some yogurt that you can use for the next time you make this delicious homemade yogurt.
Creamy Homemade Yogurt!
Frequently Asked Questions
Why is my homemade yogurt too watery?
This happens if you add the starter yogurt when the milk is still too hot or it has become too cold.
How long does it take to make yogurt?
Generally, it takes 4-12 hours for the yogurt to set, 8 hours seems like the perfect amount of time for a natural taste and reasonable thickness. The longer you leave it the more tartness develops.
Can I use non-dairy milk to make yogurt?
Yes, you can use alternatives like soy milk, almond milk, or coconut milk, but ensure they contain additives like agar or tapioca to help thicken the yogurt.
What kind of yogurt starter should I use?
Use plain yogurt with live active cultures. Make sure the yogurt contains live bacteria. I use full fat greek yogurt for extra creaminess.
Can I use homemade yogurt as a starter for the next batch?
Yes, you can use a small amount of your homemade yogurt as a starter for the next batch, but it’s recommended to use fresh commercial yogurt every few batches to maintain strong cultures.
Ingredients
- Whole fat milk preferably organic cow milk
- Whole fat Greek yogurt
Steps to Prep
Heat the Milk – Pour the milk into a stainless steel saucepan and heat it over medium heat until it reaches about 180°F (82°C). Stir frequently to prevent scorching.
Cool the Milk – Once the milk reaches 180°F (82°C), remove it from the heat and let it cool down to around 110°F (43°C). Use a thermometer to monitor the temperature.
If not using a thermometer, to make sure that the milk is ready, dip your pinky into the milk. It should not burn you nor be lukewarm.
Add the Starter – In a medium bowl, mix the plain yogurt with a ladle or 2 of the cooled milk and whisk until smooth. Add this mixture back into the saucepan with the rest of the milk and whisk gently to combine.
Incubate the Yogurt: Pour the milk mixture into a clean container or jars. Place the lids on to keep as much of the heat as possible. Fold a large blanket into half and place in the warmest corner of the kitchen. Place the jars on top of it, then wrap the jars tightly with the blanket. This step is important as the extra heat helps the yogurt to set.
Maintain this warmth for 8-12 hours, depending on desired thickness and tartness.
After 10 hours…
Check for Doneness – Remove the wrap and the lid. The milk should be fully set, (should not spill or come out of the jar). It may have the slightest liquid on top. If this is the case, place the jar in the fridge without a lid for one or two hours so this liquid is absorbed. Yogurt is ready!
Finally, put the lid back on the jars. Store in the fridge and it should keep well for about 1-2 weeks.
In case the milk does not harden within 10 hours, wrap it again and give two extra hours. Then, follow the same process.
Serve or Flavour – Serve the homemade yogurt as is or add flavourings like honey, vanilla extract, or fresh fruit before serving.
If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you 🙂
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- Homemade Cream – Persian Sarshir or Arabic Gheshta
- Fesenjan (Fesenjoon) – Persian Walnut and Pomegranate stew
- Loaded Hummus with Grilled Halloumi
- Atayef – Middle Eastern Stuffed Pancakes
Easy Homemade Yogurt
Ingredients
Instructions
-
Pour the milk into a stainless steel saucepan and heat it over medium heat until it reaches about 180°F (82°C). Stir frequently to prevent scorching.
-
Once the milk reaches 180°F (82°C), remove it from the heat and let it cool down to around 110°F (43°C). Use a thermometer to monitor the temperature. If not using a thermometer, to make sure that the milk is ready, dip your pinky into the milk. It should not burn you nor be lukewarm.
-
In a medium bowl, mix the plain yogurt with a ladle or 2 of the cooled milk and whisk until smooth. Add this mixture back into the saucepan with the rest of the milk and whisk gently to combine.
-
Pour the milk mixture into a clean container or jars. Place the lids on to keep as much of the heat as possible. Fold a large blanket into half and place in the warmest corner of the kitchen. Place the jars on top of it, then wrap the jars tightly with the blanket. This step is important as the extra heat helps the yogurt to set.
Maintain this warmth for 8-12 hours, depending on desired thickness and tartness. -
Remove the wrap and the lid. The milk should be fully set, (should not spill or come out of the jar). It may have the slightest liquid on top. If this is the case, place the jar in the fridge without a lid for one or two hours so this liquid is absorbed. Yogurt is ready!
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Finally, put the lid back on the jars. Store in the fridge and it should keep well for about 1-2 weeks. In case the milk does not harden within 10 hours, wrap it again and give two extra hours. Then, follow the same process.
Note
It is not necessary to split them into two jars. If you do them in one, they will also come out perfectly.
Do not leave it outside the fridge. Also, do not leave it for more than 10 days. If you do, yogurt will become sour and smells bad.
If you do not have jars, you can use a Pyrex dish with a lid.
Leave some yogurt that you can use for the next time you make this delicious homemade yogurt.
