Bold Baking Basics, Homemade Ingredients

How to Make Yogurt

4.69 from 19 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

4.69 from 19 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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MKSW
Member
MKSW
25 days 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

Kerry Viney
Guest
Kerry Viney
2 months ago

Hi gemma I’ve had lots fun making your yoghurt, sour cream & cream cheese over the weekend all are perfect😜 i want to make Yoghurt in larger quantities 4-6 litres at a time do i just quadruple recipe exactly? Also i made it in a glass jar could i do in larger plastic containers with lids & as my incubator use an esky? Next I’m going to make your ricotta & marscapone! Thankyou Kerry

Michel
Guest
Michel
3 months ago

Hi Gemma, i made this recipe exactly as you said and I waited till the fermented and was solid and put it in the fridge but when I ate it i found out that only the upper portion was solid but the lower portion was liquid even though I incubated as you mentioned . I repeated this recipe and it happened again. Please help

Zaffy
Member
Zaffy
3 months ago

I only like Greek Yogurt. How can I make this recipe and turn it to the thick Greek texture.?

SuzetteG316
Member
SuzetteG316
4 months ago

Great recipe Gemma – thanks!!
When you say to add your vanilla, sugar, etc., do you just stir it in? I’m guessing I can just stir in some honey and fruit and let it set up again? And if I add regular sugar, will I feel or taste the crystals or will they dissolve into the yogurt? Thanks so much!!

RF74
Member
RF74
6 months ago

I used culture which was bought online this time. Just wanted to see how differently it works from fresh yoghurt as a starter. The result was pretty much the same. A little bit smoother. What matters is your method which beats the yogurt maker. U r the best!

tigersarehere
Member
tigersarehere
7 months ago

Hi Gemma, how can you make yoghurt using lactose free milk, and if so do I follow your same recipe. Thanks

Pam
Guest
Pam
7 months ago

I see in the notes that coconut milk can be used. Have you actually tried it and how did it turn out?

RF74
Member
RF74
7 months ago

I hadn’t used my yogurt maker for a very long time, so I made one batch following the instruction. 7 jars in there and 1 extra jar in your method. The yogurt maker made lumpy yogurt and yours turned out so smooth! I wish I could have known you earlier! So I wouldn’t buy the yogurt maker, the bread maker which literally was used once, the ice cream maker which takes forever to make a tiny bit , the electric crepe maker…

Suha
Guest
Suha
8 months ago

Hi! Will homemade oat milk work for this recipe?

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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