Homemade yogurt that’s incredibly easy to make—no need to boil milk first and no special equipment required. This is how I’ve been making yogurt for years.
Today I’m sharing my homemade yogurt video and recipe. This method produces creamy, slightly tangy yogurt that’s perfect with granola and fresh fruit for breakfast. Below is a photo of our favorite yogurt breakfast:
How to Make Homemade Yogurt
Making homemade yogurt this way is straightforward. Follow these simple steps:
Step 1
Mix the whole dried milk with a small amount of warm water to form a smooth paste.
Step 2
Whisk in yogurt that contains live and active cultures. The starter yogurt should include one or more of these bacteria:
- Streptococcus thermophilus
- Lactobacillus bulgaricus
- Lactobacillus acidophilus
- Lactobacillus casei
Step 3
Add the remaining warm water to the milk–yogurt mixture and stir until well combined.
Step 4
Cover the container and keep it in a warm place to set for at least 8 hours. A warm room works well; place the mixture in a plastic container with a tight-fitting lid and wrap it in a blanket to retain heat while it sets.
Step 5
Once set, sweeten or flavor the yogurt as desired—honey and vanilla extract are great options. Chill in the refrigerator, then serve with fruit and granola, blend into smoothies, or enjoy as a snack.
Tips for Homemade Yogurt Success
1. The water must be warm—neither hot nor cold. It should feel slightly warm to the touch. If you use a thermometer, aim for about 115°F (46°C).
2. Keep the yogurt mixture warm while it sets. Use a plastic container with a tight lid, and wrap it in a thick blanket if needed.
3. Use a starter yogurt that contains live and active cultures. Check the label—without these cultures the yogurt won’t set.
4. If the yogurt hasn’t set after 8 hours, leave it covered for a few more hours; sometimes it takes longer to thicken.
5. Reserve a cup of your homemade yogurt to use as the starter for your next batch.
Watch How to Make Homemade Yogurt
Homemade Yogurt (Video)
Ingredients
- 2 cups whole dried milk
- 1 cup yogurt with live and active cultures
- 5 cups warm water (see notes)
Instructions
- In a plastic bowl, mix the powdered milk with a quarter cup of warm water until smooth. Add the starter yogurt and whisk until combined. Stir in the remaining warm water.
- Cover the bowl, place it in a warm spot, and wrap it with a blanket. Let it sit undisturbed for about 8 hours, or until the yogurt sets and thickens.
- Refrigerate the yogurt. Sweeten or flavor with honey and vanilla if desired, and serve with fruit and granola.
Notes
1. If using a thermometer, aim for about 115°F (46°C) for the water. You can also test by touch—water should feel slightly warm, not hot.
2. For a lighter, drinkable yogurt, add 2 more cups of water to this recipe.
Nutrition
Calories: 237 | Carbohydrates: 18g | Protein: 13g | Fat: 13g | Sugar: 18g
Additional Info
Course: Snack
Cuisine: International
Calories: 237
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