How to Make Yogurt (Bold Baking Basics)
Save RecipeEasily make Yogurt at home and use it with my Frozen Yogurt recipe, Yogurt Pops and more!
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.
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.
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.
Learn how to make yogurt at home with my easy yogurt recipe.
- 2 cups (16oz / 500ml) Whole milk*
- 2 tablespoons plain yogurt OR Yogurt starter
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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.
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Once it starts to bubble turn off the heat and set aside. You notice a skin has formed on your milk, that is normal.
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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.
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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.
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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)
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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 )
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At this point you can add sugar, sweetener, honey, fruit and vanilla.
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Keep in the fridge for up to 3 weeks.
Watch the Recipe Video!
You can make Yogurt using dairy free milk like nut, soy and coconut.
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Hi Gemma, Quick question. You say 2 tbsp of yogurt or yogurt starter. I bought some yogurt starter (culture) & the directions there say to add one pack of it (5g) to 42 oz of milk. Your recipe calls for 2 tbsp to 2 cups of milk. I measured out the packet & it is not even 1 full tablespoon – close though. I’m thinking I only need to add 1/4 to 1/2 of this Yogurt Culture (5g) to the 16 oz of milk that your recipe calls for? Would that be a correct assumption? Thanks so much & enjoy the recipes.
I just measured the culture out (freeze dried if that matters) & it is 1 1/2 tsp. Thinking 1/2 tsp to 16 oz?
Hi Becky! This is a little bit of math. I would follow the recommendation on your starter’s packet. Looks like the 5g of starter will work with 42oz of milk and that is already a little over 5 cups of milk. And in time, yogurt! You’ll be grand. And you can certainly use 2tbsp of your yogurt for next time. Gemma 😊
Please Gemma
I live Greek Yogurt and don’t like yogurt. How do I make Greek Yogurt?
Hi Ann,
This is a good question. Greek yogurt is strained to make it thick. This process removes some of the whey/water content and also a little of the flavor, ad this may be why you like it, it is not so sharp. When you make yogurt the next step is to use a sterile cloth, a very fine one, or cheesecloth, in a sieve, over a bowl in the fridge. It will drain in about 8 hours. The yogurt will stay in the cloth, and the whey will be in the bowl. You can use the whey in other recipes, smoothies or as a marinade for meats. You can also use it in your baking.
I hope this is of help to you,
Gemma 🙂
Hi Gemma
To make a new batch, do I use some of this yogurt as my starter.
Hi Chris,
yes that is exactly what you do!! And then so on and so on.
Best,
Gemma.
Hi Gemma, wanted to know if UHT processed milk can work in this recipe and if probiotic supplement capsules (contains at least 9 probiotic strains) can be used as a starter? Thanks
Hi Joseph,
I am told yes, but honestly I am not too sure. I think it depends on the strains of bacteria contained in the capsule, the potency of them and the age of the capsule. The suggested strains of bacteria for a good culture are Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus casei, these will be found in the cultures provided by various online providers. We just use a good quality strained natural yogurt here, no thickeners, just yogurt, organic if possible. Do a little search online for providers of cultures, there are a number of them depending on where you live. It is worth reading up on this subject if you wish to take it further than we have done here.
I hope this is of help,
Gemma 🙂
Hi Joseph,
Omitted to say that the best possible milk for yogurt making is fresh, full-fat milk from grass-fed cows.
Then the rest in case it was lost:
I am told yes, but honestly I am not too sure. I think it depends on the strains of bacteria contained in the capsule, the potency of them and the age of the capsule. The suggested strains of bacteria for a good culture are Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus casei, these will be found in the cultures provided by various online providers. We just use a good quality strained natural yogurt here, no thickeners, just yogurt, organic if possible. Do a little search online for providers of cultures, there are a number of them depending on where you live. It is worth reading up on this subject if you wish to take it further than we have done here.
I hope this is of help,
Gemma 🙂
i made this but using the microwave and it worked out FANTASTIC! microwaved the milk for a minute and then wait for it to cool to blood temperature and then i followed your procedure. it was AMAZING! im so happy that it is sooooo easy <3
Hi there,
clever you! well done, it is amazing how the old way to do things are gradually being revived at home.
Thank you for your input and review,
Gemma 🙂
You mention in this video about using non-dairy milk. Is the recipe the same? And is yogurt starter dairy-free as well?
Hi Kristine,
Yes! The best milk for this type of recipe will be a mammal milk, goat milk for instance. However you can culture other milks too. I suggest you google this, I would need to work it out to get the proportions right. Yes, you will use a non dairy yogurt, or a commercially produced starter. This may be the ideal for you if you have dairy allergies. Worth really investigating this for yourself, do a little research.
Gemma 🙂
Is this same like making curd ? Being indian I have always had big question about curd and yogurt… What exactly is the difference … ??
Btw, tried your recipes of frozen yoghurts with store bought Greek yoghurt… Came out winner !!!
Hi, yes it is similar. I’m delighted to hear you liked the recipes!