Bold Baking Basics, Homemade Ingredients

How to Make Yogurt

4.72 from 25 votes
Learn how to make yogurt at home with my easy yogurt recipe and then use it for a variety of my frozen desserts and more!
How to Make Yogurt - This is the best yogurt recipe I have found AND you don’t need any special equipment or thermometers.

Hi Bold Bakers!

I’m going to show you how to make Yogurt at home without any special equipment or thermometers. There are a few simple steps to follow and once you do then you are on your way to delicious homemade Yogurt. Ok, let’s get started…

Heat the milk low and slow:  

This is called scalding the milk.  You want to bring your milk to a simmer over a low and controlled heat. It takes time, roughly 20 minutes. You will know when it is ready because it will have formed a skin and the bubbles will be trying to come up to the surface. Be patient as it is an important step. 

Let it cool down to the blood temperature:

You can test by placing your finger in there and if you can’t feel the milk around your finger then it is at blood temperature. Next step is to stir in some yogurt.

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Wait, I need Yogurt to make Yogurt?

Now I know what you are thinking, ”I don’t have yogurt, that’s why I’m making it.” With all the yogurt making you need to add a yogurt starter to make it “grow.” Yogurt is a living thing and you need to feed it to help it grow, just like bread. If you don’t have access to yogurt you can buy an inexpensive Yogurt starter online.

Wrap it up warm:

Here you are creating a little bed for your yogurt to hang out in for the next 14 hours. The more snug he is, the better and thicker your yogurt. Remember yogurt is a live culture so as a living thing he likes to be warm and comfy, just like bread.

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Adding flavor:

Once cold you can flavor your yogurt with honey, sweetener, vanilla or fruit. Keep in the fridge for 3 weeks.

When you make this yogurt, try it with my Homemade Granola or Microwave Granola. Or make Homemade Frozen Yogurt.

Watch The Recipe Video!

How to Make Yogurt

4.72 from 25 votes
Learn how to make yogurt at home with my easy yogurt recipe.
Servings: 2 cups
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Learn how to make yogurt at home with my easy yogurt recipe.
Servings: 2 cups

Ingredients

  • 2 cups (16oz / 500ml) Whole milk*
  • 2 tablespoons plain yogurt OR Yogurt starter

Instructions

  • In a heavy bottomed saucepan, over low heat bring the milk to a simmer. It will take around 15-20 minutes. The freshest milk will yield you better yogurt.
  • Once it starts to bubble turn off the heat and set aside. You notice a skin has formed on your milk, that is normal.
  • Let it cool down to the blood temperature. You can test by place your finger in there and if you can’t feel the milk around your finger then it is at blood temperature.
  • Once cooled whisk in the yogurt or Yogurt starter. Pour into a sterilized jar and tightly close the lid. Note: You can sterilize your jars by placing some water in them and popping them into the microwave until the water steams.
  • Line a deep bowl with a thick tea towel and place in the jar of yogurt. Wrap the jar up well in the towel and let it sit out in a warm part of your kitchen for 14-18 hours. (I use two tea towels to keep the yogurt warm and snug. Essentially you are creating an incubator for it to set)
  • After this time, pop the jar in the fridge and let it get cold, roughly 2-3 hours. Once chilled your yogurt will be firm and thick in texture. (the thickness can vary. If yours did not thicken double check your steps and timing )
  • At this point you can add sugar, sweetener, honey, fruit and vanilla.
  • Keep in the fridge for up to 3 weeks.

Recipe Notes

You can make Yogurt using dairy free milk like nut, soy and coconut.
Nutrition Facts
How to Make Yogurt
Amount Per Serving (2 cups)
Calories 161 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 114mg5%
Potassium 353mg10%
Carbohydrates 12g4%
Sugar 13g14%
Protein 8g16%
Vitamin A 395IU8%
Calcium 300mg30%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

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Member
Rachel Meadows
3 months ago

I have tried twice and mine was still runny like milk 😢😢

MKSW
Member
MKSW
4 months ago

Gemma. …Absolutely the easiest way to make yogurt.No investment for any more appliances..I did invest in a nut milk sack to drain the whey for Greek style…turned out PERFECT! No hidden ingredients or preservatives …As always you make it simple…Thanks

Esme
Member
Esme
16 days ago

Thanks for another recipe although I haven’t tried it yet.
Chobani is my favorite brand for Greek plain yogurt (low fat). I like it so much that I’ll usually eat it with only a tiny amount of honey or raw sugar and nothing else. Do you know how they make it so lush and tangy, even the “low fat” version? That is how I’d like my homemade yogurt to turn out.

Jenny
Guest
Jenny
1 month ago

I tried to make yogurt with low-fat yogurt and it didn’t work. Am I not supposed to use low-fat yogurt because it tastes like yogurt but it doesn’t have that thick texture? It’s the texture of normal milk.

Member
Tabassom Momtaheni
1 month ago

Hi Gemma,
Thank you for all perfect recipes, Just a question.
Do you know why sometimes yogurt looks slimy?

Wu Yanni
Guest
Wu Yanni
1 month ago

Is there any brands of yoghurt that you recommend to make this?

Hazel
Guest
Hazel
1 month ago

Hi Gemma! Thank you for this! This was very helpful since I don’t have yogurt incubators and thermometers. I tried making your recipe. It was very easy to follow and understand. 🙂 I have a few questions though. (1) How would I know if I over incubated my yogurt (or if the yogurt is already spoiled)? (2) Would using a plastic container instead of a glass jar make a difference? Thank you! 😀

Anakbaiq
Member
Anakbaiq
2 months ago

Hi Gemma!

Thanks for the beautiful recipe.

I tried to make the yogurt yesterday morning and after around 15 hours, i see the yogurt has thickened and firmed then i put it straight away to the fridge. Haven’t tested it yet, cause i’m in Indonesia and its fasting month. So i’ll eat it after 14 hours. In the meantime, i put the yogurt in the fridge. Thats ok right?

Thanks Gemma for your reply 🙂

debbie
Guest
debbie
2 months ago

I thought i saw you use probiotic capsulse to make yogurt. if so can you tell me how many to use to make yogurt?

jenna
Guest
jenna
2 months ago

Hi gemma,
Can i substitute milk with almond milk in this recipe, please let me know. Thank you!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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