Bold Baking Basics, Homemade Ingredients

How to Make Yogurt

4.71 from 31 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.

How to Make Yogurt, How to Make Homemade Yogurt, Yogurt Recipe, recipes, Homemade yogurt, diy yogurt, making yogurt at homemade, easy yogurt recipe

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.

How to Make Yogurt, How to Make Homemade Yogurt, Yogurt Recipe, recipes, Homemade yogurt, diy yogurt, making yogurt at homemade, easy yogurt recipe

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

4.71 from 31 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.

 

Submit your own photos of this recipe

11 Images

Nana Osei-Tutu

ramyakamakshi

mpellet

Vickie Fish

ShamimaS

Elizbe van der Colff

guest
212 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Danila
Danila
6 months ago

Hi Gemma, I’ve been following your channel for just a few months only but I have tried your homemade cream cheese twice already, it’s not yet perfect but I’m very happy how easy it is! I did follow your homemade yogurt recipe because it’s my favorite and I had a proud moment when I was able to nail it! It’s a bit thin like you said it might be but im sure a little tweak/adjustment will do it! Thank you so much! I’ll be making your pizza dough next!
Amateur Bold Baker from the Philippines!

9 months ago

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

Marla K SkeenWasson
10 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

sahla
sahla
2 days ago

hello! I wanted to increase greek yogurt since it is so expensive here, does this recipe work fine for that? Do let me know, Thanks!

Ella_2007
3 days ago

Hi Gemma!! I don’t want to make a dairy free recipe but I want to make a coconut flavoured recipe. How do I do that in this recipe?
Thank you!!

Jyotsna randhawa
1 month ago

Hi gemma, can we make cream cheese using yogurt ??

Nancy Tapping
Nancy Tapping
2 months ago

Tried this and I love it! It thickened up beautifully and the taste is out of this world! I’ll never buy store bought again!

Jillian
Jillian
2 months ago

Hi Gemma,

I made this once before and liked it, although it is runnier than I would like. This time around, I let it sit for 19-20 hours incubating (because I was out of the house longer than expected). Do you think it is still okay?? 🤞🏻

Thanks,
Jillian

Jillian J Brace
Jillian J Brace
2 months ago

Hi Gemma,

I made this last week and it turned out pretty well, although I would like it to be thicker. I just made it again but got home later than expected, and it had been incubating for 19-20 hours before I was able to put it in the fridge. Do you think it is ruined?

Thanks,
Jillian

Ella
5 months ago

Hi Gemma! If I use the exact same method but coconut milk instead, will it still curdle? 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!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford