• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About

Recipe Pocket

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Miscellaneous

    Jun 15, 2020 · Modified: Mar 27, 2022 by Harriet

    How to Make Yogurt at Home

    Jump to recipe card

    How to make yogurt at home? If you think that making yogurt at home is difficult, then you should read this page. It’s so easy to make, healthy and cheaper too, and you don’t need any special equipment to make it.

    We've been making yogurt for many years now and will never go back to store bought again. This homemade yogurt tastes really good and is without that mouth puckering sour taste you get from the ones you buy. It is milky in flavour with just a hint of sourness.

    How to make yogurt at home hero image.
    Learn how to make yogurt at home, and you will never buy it again.
    Jump to:
    • How To Make Yogurt At Home
    • 🍳 Step By Step Instructions
    • 🍲 More Easy Recipes
    • 📋 Recipe Card

    Below you will find instructions that go into detail on how to make yogurt at home. If this is your first time making yogurt please read the entire page before starting.

    How To Make Yogurt At Home

    To make yogurt you need two ingredients milk and a yogurt starter, plus some basic kitchen equipment and utensils.

    1. Milk For Making Yogurt

    Yogurt can be made with a number of different types of milk, but the best milk for making yogurt is milk that you like the flavor of. For example, if you don’t like the flavor of goat’s milk then don’t use it, as the flavor of the milk will still remain in the yogurt.

    For a thick and creamy yogurt, the milk also needs to contain fat, so full cream milk is ideal.

    We make a milk powder yogurt with a combination of full cream and skim milk powder.

    2. Yogurt Culture (Starter)

    In order for the milk to turn into yogurt you will need a yogurt starter, the starter can either be a store-bought yogurt or, you can make your own yogurt culture or, buy a yogurt starter powder.

    Using store-bought yogurt is the most convenient method. You just need to buy a single-serve container as you will only use 2 tablespoons of yogurt.

    If you already enjoy a particular brand of yogurt that doesn’t have flavorings and stabilizers in it, purchase that for your starter.

    If you don’t have a favorite store-bought yogurt experiment with different brands until you get a flavor that you like. It’s important that you enjoy the flavor of the starter yogurt, as the tartness and texture of the starter will have an effect on the yogurt you make.

    When you have made your first batch of homemade yogurt put some aside as the yogurt starter for the next batch, and you can repeat this every time you make a batch of yogurt.

    However, there will come a time when you notice the flavor of the yogurt is changing and becoming sourer, this is a good indication that you will need to buy a store-bought starter yogurt for the next batch.

    The starter that we use is a lot less sour than most brands we have tasted. It’s a brand that we have been buying for years with consistent results. Our homemade yogurt is always milky with only a hint of sourness.

    3. Yogurt Making Equipment

    You’ll be happy to know you don’t need to buy that fancy electronic yogurt maker or that “special” yogurt strainer everyone is telling you that you need.

    All you need is:

    • a large container to make the yogurt in, it could even double up as the storage container
    • a metal spoon
    • a large saucepan
    • a measuring jug or cups
    • stove for heating the milk
    • several clean tea towels for wrapping
    • and an oven (optional)

    Yes, that’s it, that's all you need to make yogurt at home.

    About the Container

    Yogurt can be made in any container glass or plastic just as long as it is large enough to hold all the milk.

    We use a large ceramic bowl to make the yogurt in, and later transfer the yogurt to a plastic storage container.

    A cup filled with homemade yogurt and stawberries.

    🍳 Step By Step Instructions

    This recipe makes about 1.4 kg of yogurt

    As mentioned earlier we use milk powder to make yogurt and here are the quantities that we use to make the milk:

    • 100 grams full cream milk powder
    • 100 grams skim milk powder
    • 1.4 litres of water

    Mix the milk powder and water then proceed to make the yogurt.

    You will also need 2 tablespoons of natural yogurt which will be used as the starter.

    Note: If you don’t want to use milk powder use 1.4 litres of full cream milk instead.

    Step 1 - Heating The Milk

    Place the milk into a large saucepan and bring to a boil. I recommend that you stir the bottom of the saucepan as the milk heats up, to stop the milk from sticking to the bottom of the pot and prevent burning. Once boiled remove from the heat.

    Step 2 - Cool The Milk

    Allow the milk to cool to a lukewarm temperature. The yogurt culture thrives when it is warm but will die when the temperature is too hot. The correct temperature of the milk can be determined by two methods.

    The first way is by touching the outside of the pot at milk level with the palm of your hand for a few seconds. If the pot feels slightly warm to the touch, this is ideal. If the pot feels hot to touch it needs to be cooled longer.

    The second method is to take a spoonful of the milk and pour it into the palm of your hand. The milk should feel just warm, about as warm as your breath feels when exhaled onto the palm of your hand.

    Step 3 - Warm Oven

    The oven will be used as an incubator for the yogurt and can be warmed while you are preparing Step 4. Warm the oven on a very low temperature for 2 – 3 minutes, to just barely warm it, then turn the oven off. Be careful not to overheat the oven. The air inside the oven needs to feel warm and comfortable when you place your hand inside.

    Tip: Using an oven for incubation is optional. Any area that is warm will do, just as long as the yogurt can left undisturbed while it is being made.

    Step 4 - Warm and Sterilize Container

    Pour boiling water into the container the yogurt will be made in and over the stirring spoon. Drain the water from the container - there is no need to wipe it dry. While the container is still warm move onto Step 5.

    Step 5 - Mix the Milk And Stater

    Yogurt starter in bowl.

    Place 2 tablespoons of starter yogurt into the bowl. Remove the milk skin that has formed on top of the milk, then slowly pour the milk into the container. Use the sterilized spoon to gently stir the starter yogurt into the milk as it is poured.

    Tip: Don’t use too much of the starter yogurt as it will make the yogurt sourer.

    Yogurt culture mixed with milk.

    Step 6 - Cover and Wrap

    Tightly seal the container with plastic food wrap. Then wrap the bowl in several layers of clean tea towels, and carefully place the container into the warm oven.

    We wrap the bowl when it’s inside the oven. To do this lay several tea towels out on an oven rack, then carefully move the plastic-covered bowl on top of the tea towels and completely wrap the bowl.

    Wrap yogurt mixture to keep nice and warm.

    Step 7 - Incubate

    Once the yogurt is in the oven, leave it there undisturbed for 5 hours. After five hours, check to see if the yogurt has set while the bowl is still in the oven.

    Uncover a small section of the bowl, if the yogurt looks thick and set it’s ready if not, give it another hour or longer if necessary.

    Note: If the conditions are right the yogurt should be made in around 5 – 6 hours. The longer you leave the yogurt out the sourer it will be.

    Once made you will notice a little or a lot of water on top of the yogurt this is whey, and it’s normal. The whey can either be mixed back into the yogurt, making the yogurt thinner or, spooned off keeping the yogurt thick and creamy.

    Note: The amount of whey that separates from the yogurt, is determined by the warmth of the milk and the incubation environment. More warmth equals more whey.

    Once made transfer the yogurt to a container that can be sealed.

    Thin layer of whey on top of yogurt.
    Freshly made yogurt with a thin layer of whey on top.
    Freshly made yogurt thick and creamy.
    Thick and creamy this yogurt is ready to eat.

    Step 8 - Storage

    The yogurt needs to be stored in the fridge and as it chills it will thicken some more. Consume within one and half weeks. Remember to put some aside as the starter for the next batch.

    🍲 More Easy Recipes

    • How To Make Ricotta Cheese
    • Easy Homemade Cheesy Breadsticks
    • Easy Beef Vegetable Soup
    • Slow Cooked Lamb in Red Wine Sauce
    Two cups filled with homemade yogurt.

    CONNECT WITH RECIPE POCKET

    Be sure to follow us on social media, so you never miss a post!

    Facebook | Pinterest | Instagram | Twitter


    SUBSCRIBE TO OUR NEWSLETTER!

    📋 Recipe Card

    Homemade yogurt in a cup with fresh stawberries.

    How to Make Yogurt

    Easy homemade yogurt made from scratch. This yogurt is thick and creamy and you don't need a yogurt maker to make it. This recipe makes about 1.4 kg yogurt.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Cook Time : 5 mins
    Incubation time : 5 hours
    Course : Desserts
    Servings : 6 x 233 gram servings
    Calories : 147 : kcal
    Author : Harriet

    EQUIPMENT

    • 2 litre bowl
    • Mixing spoon
    • tea towels or towels for wrapping

    INGREDIENTS

    • 100 grams full cream milk powder
    • 100 grams skim milk powder
    • 1.4 litres of water
    • 2 tablespoons natural plain yogurt
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Place the milk powder and water into a large saucepan, stir and mix well.
    • Bring the milk to the boil, stir occasionally. Turn off the heat.
    • Allow the milk to cool to lukewarm.
    • Pour some boiling water into the 2 litre bowl, this will heat and sterilize it. Tip out the hot water. Add 2 tablespoons of natural plain yogurt to the warmed bowl.
    • Remove the milk skin from the milk, then pour the milk into the bowl, while stirring in the yogurt.
    • Tightly cover the bowl with plastic food wrap and wrap the bowl in several tea towels or towels.
    • Place the bowl into a pre-warmed oven. To warm the oven turn it on low heat for 3 minutes, then turn it off. Alternatively, you can just place the bowl in a warm area.
    • Leave the yogurt undisturbed for 5 hours.
    • After 5 hours the yogurt should be thick and ready.
    • If a liquid has formed on top of the yogurt this is whey, it can either be mixed back into the yogurt or spooned off.
    • Transfer the yogurt to a storage container and refrigerate.

    Notes

    1. All full cream milk power could be used instead for a thicker creamier yogurt.
    2. If you don’t want to use milk powder, use 1.4 litres of full cream milk.
    3. Reserve 2 tablespoons of your homemade yogurt as a starter for your next batch
    Nutrition Facts
    How to Make Yogurt
    Serving Size
     
    1 x 233 gram serving
    Amount per Serving
    Calories
    147
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    20
    mg
    7
    %
    Sodium
     
    154
    mg
    7
    %
    Potassium
     
    531
    mg
    15
    %
    Carbohydrates
     
    15
    g
    5
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    519
    IU
    10
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    370
    mg
    37
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    This blog post for How to Make Yogurt at Home was first published 1 March 2019. Updated with new images on 15 July 2020.

    More Miscellaneous Recipes

    • White Chocolate Sauce
    • Flavored Whipped Cream Recipes
    • Onion Soup Mix Substitute
    • Cinnamon Whipped Cream

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Author image.

    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

    More about me →

    Popular

    • 39 Best Heart Shaped Cookies (Easy To Make)
    • Meatless Monday Recipes - 50 Easy Dishes
    • Starting from Scratch: Baking Equipment For Beginners
    • Strawberry Oreo Milkshake

    Trending

    • Crescent Roll Recipes
    • How To Use Instant Yeast
    • How To Make Instant Coffee Taste Better
    • Creamed Sweetcorn Fritters
    • Dry Buttermilk Powder Substitute
    • Gelatinous Bone Broth With Chicken Bones (Slow Cooker Recipe)

    Web Stories

    Recipe Collections

    • Yeast bread recipes
    • Overnight oats
    • Puff pastry appetizers
    • Banana breakfast recipes
    • Crescent roll recipes

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About/Contact
    • Image Use

    Copyright © 2023 Recipe Pocket