Print

The Easiest Authentic Homemade Yogurt Recipe (No Special Equipment Needed)

A close-up of thick, creamy homemade yogurt scooped into a small white bowl, ready to eat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make creamy, thick yogurt at home using just milk and a starter culture. This simple stovetop method works without a dedicated yogurt maker.

Ingredients

Scale
  • 1 half gallon whole milk (or preferred milk type)
  • 2 tablespoons plain yogurt with live active cultures (your starter)
  • 1 teaspoon milk powder (optional, for thicker yogurt)

Instructions

  1. Heat the Milk: Pour the milk into a heavy-bottomed pot. Heat the milk slowly over medium-low heat until it reaches 180 degrees Fahrenheit on a thermometer. Stir often to prevent scorching the bottom.
  2. Cool the Milk: Remove the pot from the heat. Allow the milk to cool down to between 110 and 115 degrees Fahrenheit. This temperature is crucial for the cultures to thrive.
  3. Temper the Starter: In a small bowl, mix your 2 tablespoons of starter yogurt with about one cup of the warm milk until smooth. This prevents shocking the culture.
  4. Combine: Pour the tempered starter mixture back into the main pot of warm milk. Stir gently to combine everything thoroughly.
  5. Incubate: Pour the mixture into clean jars or a single container. Cover loosely. You must keep the yogurt warm (around 110 degrees Fahrenheit) for 6 to 10 hours. You can use an oven with just the light on, a cooler filled with warm water bottles, or an Instant Pot on the ‘Yogurt’ setting (if available).
  6. Check for Set: After 6 hours, gently tilt a jar. If the yogurt is set and pulls away cleanly from the side, it is done. Longer incubation results in tangier yogurt.
  7. Chill: Once set, cover the containers tightly and move them to the refrigerator. Chill for at least 6 hours before serving. This stops the culturing process and helps the yogurt firm up.

Notes

  • For Greek-style yogurt, strain the finished yogurt through cheesecloth set over a bowl for 2 to 4 hours to remove whey.
  • You can save 2 tablespoons of this batch to use as the starter for your next batch. Keep it refrigerated.
  • If your yogurt is runny, try heating the milk to a higher temperature (185 degrees Fahrenheit) next time, or add milk powder.

Nutrition

Find it online: https://blissbatter.com/easiest-homemade-yogurt-recipe/