Homemade Yogurt Recipe Recipe
How to make homemade yogurt from scratch—an easy step by step guide with no special equipment needed! 1 quart milk yields 2 cups strained yogurt.
How to Make the Best Homemade Yogurt Recipe
Making your own homemade yogurt is surprisingly simple and requires nothing more than milk, a spoonful of yogurt with live cultures, and a little patience. Once you master this technique, you’ll never look at store-bought yogurt the same way again—plus you’ll have complete control over the thickness, tanginess, and what goes into your breakfast bowl.
The secret to great yogurt is maintaining the right temperature during the incubation period. Your oven light provides just enough gentle warmth to keep the beneficial bacteria happy and working. Whether you prefer a looser, pourable yogurt or a thick Greek-style version, it all comes down to how long you strain it at the end.
This recipe uses just one quart of milk, making it perfect for beginners or small households. Once you get the hang of it, you can easily scale up. The best part? You can use yogurt from your previous batch to start the next one, creating an endless cycle of fresh, probiotic-rich yogurt right from your kitchen.
Homemade Yogurt Recipe
How to make homemade yogurt from scratch—an easy step by step guide with no special equipment needed! 1 quart milk yields 2 cups strained yogurt.
Ingredients
Yogurt Base
Equipment & Optional
Instructions
Prepare the Oven
- Turn oven on lowest setting for 10 minutes. Turn off, but leave light on.
Heat the Milk
- Heat milk gently in a saucepan or dutch oven on the stove over medium heat to 180°F, stirring often. If you want all the benefits of raw milk yogurt, heat the milk only to 110°F and no higher to ensure the milk's own bacteria will stay alive. If unsure, heat to 180°F.
- Let the milk cool to 110-115°F.
Add the Starter
- Add 1 tablespoon of yogurt. The general rule is 1 tablespoon yogurt per quart of milk—resist the temptation to add more, or you will end up with yogurt that is watery and overly sour.
Incubate
- Place in a clean jar, cover, wrap in a towel, and place in the oven with the light on (100-110°F). The light will act as an incubator. Alternatively, you could pour this into an instant pot (yogurt function), slow cooker, or in a cooler with hot water bottles. The idea is to keep yogurt at a steady but low warmth (100-110°F) for 6-8 hours. If it gets too warm, it can curdle.
Strain and Store
- After 6-8 hours, strain with a cheesecloth over a strainer over a bowl. Straining is optional but thickens the yogurt. Save the whey for Beet Kvass, smoothies, soups, or water your plants with it!
- Scoop into a clean container, whisk until smooth, cover and store in the fridge for up to 2 weeks. Make another batch before you run out!
Notes
- Adding milk powder increases the protein content and creates a thicker, creamier yogurt.
- Always save a tablespoon from your current batch to start the next one.
- The longer you incubate, the tangier the yogurt will be.
- For Greek-style yogurt, strain longer until you reach your desired thickness.
