Homemade Yogurt

Creamy, delicious homemade yogurt with just two ingredients

Make your yogurt at home with ease using this traditional method that only requires milk and a yogurt starter. Perfect for breakfast or as a snack, this homemade yogurt is both healthy and budget-friendly.

This yogurt is ideal for breakfasts, brunches, or family gatherings. It is perfect for special occasions like MoMother’say or for preparing holiday breakfast spreads.

How to Make Yogurt From Scratch Yogurt

1. Heat the Milk:
   Pour 1 liter (4 cups) of whole milk into a large pot. Heat over medium heat until the milk reaches 85°C (185°F), stirring occasionally to avoid burning. Once heated, remove the pot from the stove and let it cool to 43°C (110°F).
2. Add the Yogurt Starter:
   Take two tablespoons of plain yogurt with live cultures (or use a yogurt starter powder). Whisk it into the cooled milk.
3. Incubate the Yogurt:
   Pour the milk mixture into jars or a container. Cover and place it in a warm environment (like an oven with the light on or a yogurt maker) for 6 to 8 hours until it thickens.
4. Refrigerate:
   Once the yogurt has set, place it in the fridge for at least 2 hours to cool and firm up.

When to Flip yogurt

Yogurt dodoesn’teed to be flipped. Just let it rest undisturbed while incubating for the best results.

How to Reheat Yogurt

Yogurt should be consumed cold or at room temperature. Reheating yogurt is not recommended as it can cause separation and ruin the texture.

Can You Save the Batter yogurt?

Since yogurt is not made with a batter, there’s no need to worry about saving it. However, you can save a small portion to use as a starter for your next batch.

Can You Freeze Yogurt?

Yes, you can freeze homemade yogurt for up to 2 months. Freezing can slightly alter the texture, making it more suitable for cooking or smoothies after thawing.

Ingredients

• 1 liter (4 cups) whole milk
• 2 tablespoons plain yogurt (with live active cultures)

Directions

1. Prepare the Milk: Heat the milk in a large saucepan until it reaches 85°C (185°F). Stir occasionally to avoid burning.
2. Cool the Milk: Remove from heat and allow the milk to cool to about 43°C (110°F).
3. Mix the Yogurt Starter: In a small bowl, mix 2 tablespoons of plain yogurt with a little bit of the cooled milk. Whisk it until smooth, then pour it back into the milk and mix well.
4. Incubate the Yogurt: Pour the mixture into clean glass jars or a large container. Cover and keep it in a warm place for 6-8 hours (an oven with the light on or a yogurt maker works great).
5. Chill: Once the yogurt has set, place it in the fridge for 2 hours to firm up before serving.

EdEditor’sote

For thicker yogurt, strain it using cheesecloth to remove excess whey, creating a Greek-style yogurt. If you prefer flavored yogurt, add sweeteners like honey or vanilla after it’s finished fermenting.

Nutrition Facts

Calcium: 30% DV.

Calories: 150 per serving (1 cup)

Fat: 8g

Carbohydrates: 11g

Protein: 8g

Homemade Yogurt

Creamy, delicious homemade yogurt with just 2 ingredients

Print Recipe Pin Recipe

Prep Time 10 minutes mins

8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Instant Pot

Cuisine French

Servings 4 people

Calories 150 kcal

Ingredients

  

• 1 l whole milk
• 2 tbsp plain yogurt (with live active cultures)

Notes

For a thicker yogurt, you can strain it using a cheesecloth to remove excess whey, creating a Greek-style yogurt. If you prefer a flavored yogurt, you can add sweeteners like honey or vanilla after it’s done fermenting.

Keyword Homemade Yogurt

Overnight Oats