Homemade Yogurt

There’s something incredibly satisfying about making your own yogurt from scratch — it’s simple, budget-friendly, and tastes amazing! With just two basic ingredients and a little patience, you can whip up creamy, tangy homemade yogurt right in your own kitchen. Once you master the basics, you can get creative with flavors, mix-ins, and even turn it into thick, Greek-style yogurt.

Ingredients:
4 cups (1 quart) whole milk (or 2% — whole milk yields creamier yogurt)

2 tablespoons plain yogurt with live active cultures (store-bought or from a previous batch)

Instructions:

1. Heat the Milk
   Pour the milk into a saucepan and heat over medium heat until it reaches 180°F (82°C). This helps kill any unwanted bacteria and prepares the proteins for culturing. Stir occasionally to prevent scorching.
2. Cool the Milk
   Remove from heat and let the milk cool to 110°F–115°F (43°C–46°C). This is the ideal temperature for the yogurt cultures to thrive.
3. Add the Yogurt Starter
   In a small bowl, mix 2 tablespoons of plain yogurt with a few spoonfuls of the cooled milk to temper it. Then whisk this mixture back into the pot of milk until well combined.
4. Incubate
   Pour the milk mixture into a clean container or bowl, cover with a lid or plastic wrap, and place it somewhere warm and draft-free.

Incubation options:

Oven (with light on)

Yogurt maker or Instant Pot (on “yogurt” setting)

Wrap in a towel and place in a cooler or warm spot

Let it sit undisturbed for 6–12 hours depending on how tangy and thick you want it. The longer it sits, the tangier it gets!

5. Chill & Store
   Once set, move the yogurt to the fridge for at least 2 hours to cool and firm up. It’ll thicken slightly as it chills.

Optional Add-ins (after incubation):
Honey or maple syrup

Fresh fruit or fruit purée

Vanilla extract

Granola or nuts

Tips:
Save a few tablespoons from your homemade batch to use as a starter next time!

For thicker, Greek-style yogurt, strain through cheesecloth or a fine mesh strainer for 2–4 hours.