Homemade Yogurt
Follow these simple steps to get yogurt that is healthy, delicious and exactly the way you want it.
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Prep Time
12 hr 50 min
Cook Time
2 hr
Total Time
14 hr 50 min
Prep Time
12 hr 50 min
Cook Time
2 hr
Total Time
14 hr 50 min
  1. 2 L Milk
  2. 2 tbs - 1 cup of your favorite yogurt*
  1. Heat milk to 180 - 200 degrees Celsius over a medium high heat. (About 10 minutes)
  2. Simmer for one hour on low heat.
  3. Turn the heat off, let stand for one hour. Do not let it get cooler than 110 degrees Celsius.**
  4. Put your yogurt into the container you want your yogurt to culture in.
  5. Pour the heated milk into the container. Do not stir or mix. Just close the lid.
  6. Wrap the container in a warm blanket, or a couple towels. (I wrap it with two towels, put it into a shirt and then put the whole thing in a laundry bag, Whatever keeps the heat trapped in the container you are using.)
  7. Put it in a warm dry area (like your oven with the light on) for 12-24 hours.***
  8. Unwrap the yogurt and chill until ready to eat.
For Greek Yogurt
  1. Chill the yogurt for one hour
  2. Line a mesh strainer with a muslin square or cheese cloth
  3. Transfer the yogurt to the strainer without breaking it up too much.
  4. Chill for 2 hours.****
  5. Remove from the strainer and keep refrigerated until ready to eat.
  1. *You can make as much or as little yogurt as a time that you like. You should have at least half a liter of milk and two tablespoons of yogurt to start.
  2. **The bacteria needs a warm environment to grow, but not too warm or it will kill it. Feel the pot before you pour it on your culture or use a thermometer to make sure it's still warm, but not scalding. If it's too cold the bacteria won't grow and you will still have milk in 12 hours.
  3. ***The longer you leave the yogurt the firmer it will be, but the more tart it will be too.
  4. ****Straining it for longer will give you labnah, a totally different but equally delicious dairy treat.
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