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Introduction
There’s nothing quite like the satisfaction of making your own homemade yogurt—thick, creamy, and packed with gut-friendly probiotics. If you’ve ever wondered how to make yogurt at home, you’ll be happy to know it’s easier than you think! With just two simple ingredients and a little patience, you can create delicious, fresh yogurt that’s free from additives and preservatives.
Whether you enjoy it plain, with fruit and honey, or as a base for smoothies and dressings, homemade yogurt is a game-changer for any kitchen. Plus, once you make your first batch, you can use it to culture future batches, making it an economical and sustainable choice.
If you love homemade recipes, you might also enjoy these breakfast favorites: Heart-Shaped Grilled Cheese Sandwiches, Classic French Toast, and a delicate French Omelette with Fines Herbes.
Homemade Yogurt – Thick, Creamy, and Easy to Make!
Learn how to make homemade yogurt that’s thick, creamy, and packed with probiotics using just 2 simple ingredients. This easy yogurt recipe is budget-friendly, healthier than store-bought, and perfect for breakfast, smoothies, or snacks. No fancy equipment needed—just simple steps for perfect results every time!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 10 hours 20 minutes (including fermentation)
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Fermentation
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 liter milk (4 cups) – whole milk preferred
- 2 tablespoons plain yogurt (with live active cultures)
Instructions
- Heat the milk in a pot over medium heat until it reaches 180°F (82°C), stirring occasionally.
- Remove from heat and let it cool to 115°F (46°C).
- Whisk in the plain yogurt until fully combined.
- Cover and incubate in a warm place (oven with light on) at 95–115°F for 8–10 hours.
- Once thickened, refrigerate for at least 2 hours before serving.
Notes
- Use whole milk for the creamiest texture.
- Do not exceed 118°F when adding starter (kills bacteria).
- Longer fermentation = tangier yogurt.
- For Greek yogurt: strain using cheesecloth for 2–4 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 11g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 25mg
