{"id":76429,"date":"2025-08-16T21:55:39","date_gmt":"2025-08-17T03:55:39","guid":{"rendered":"https:\/\/www.cookingclassy.com\/?p=76429"},"modified":"2025-09-09T22:45:13","modified_gmt":"2025-09-10T04:45:13","slug":"homemade-yogurt","status":"publish","type":"post","link":"https:\/\/www.cookingclassy.com\/homemade-yogurt\/","title":{"rendered":"Easy Homemade Yogurt"},"content":{"rendered":"

Easy Homemade Yogurt<\/strong> – The absolute best rich and creamy plain yogurt that can be sweetened and flavored exactly as you wish! It’s made with just two ingredients and no yogurt maker required.<\/em><\/p>\n

\"HomemadeThis homemade yogurt is my favorite! Once you try this homemade version it’s hard to turn back to the store-bought stuff. It tastes so fresh and creamy with just enough tang.<\/p>\n

It’s made with just a half gallon of milk and a small container of yogurt as a starter. It’s made in a pot on the stovetop, then it’s fermented using the warmth of your oven light. That’s right it’s made without a dedicated yogurt maker, because who needs one more bulky piece of kitchen equipment to buy and store?<\/p>\n

You will just need an instant read thermometer but this common kitchen tool can have many more uses so I highly recommend investing in one if you haven’t already.<\/p>\n

I recommend preparing this the night before, then the resting period can happen overnight for 10 to 12 hours in the oven while you sleep. From there just chill it through and if you prefer it thicker you can strain during the chilling period.<\/p>\n

To finish, customize it as you’d like. To make it extra special add vanilla bean paste and serve as parfaits with honey, homemade granola<\/a>, and fresh berries. It’s a true breakfast treat!<\/p>\n

\"Milk<\/p>\n

Ingredients Needed for Homemade Yogurt<\/h2>\n

Milk:<\/strong> This is the main ingredient of yogurt so use a good quality milk. Whole milk works best and be sure it’s pasteurized.<\/p>\n

Yogurt starter:<\/strong> For this recipe this is simply a container of store-bought yogurt<\/strong>. It already has live and active cultures which is a critical addition to prepare another batch of yogurt as it helps the yogurt properly ferment and thicken, and it creates that rich and tangy flavor with it’s healthy probiotic bacteria.<\/p>\n

Equipment Needed<\/h2>\n

For this easy method of making homemade yogurt you’ll need a pot, an instant read food thermometer and an oven with a functioning light.<\/p>\n

\"Adding<\/p>\n

How to Make Homemade Yogurt the Easy Way<\/h2>\n

Scaled milk:<\/strong> Pour milk into a 4 quart saucepan or pot. Heat milk over medium heat stirring frequently using a silicone spatula (to prevent scorching on bottom and edges) until it reaches 180 to 190 degrees on an instant read thermometer.<\/p>\n

Cool milk, stir in yogurt culture:<\/strong>\u00a0 Remove from heat and let milk cool to 110 degrees. Once it reaches 110 degrees whisk in yogurt.<\/p>\n

\"Pot<\/p>\n

Incubate:<\/strong> Cover with lid and transfer to oven that is turned off but has oven light on (note that you’ll want to test the oven temperature, some models may become too hot if they have double lights so you’ll need to crack the oven door with a hot pad between the door and oven.)<\/p>\n

The ideal temperature for yogurt making should be 105 to 115 degrees Fahrenheit though yogurt can incubate in as low as 86\u00b0F it will just take upwards of about 18 hours to ferment and thicken.<\/p>\n

Let yogurt rest for 10 to 12 hours in the oven until thickened.<\/p>\n

Chill through:<\/strong> Transfer yogurt to fridge and let chill for at least 4 hours. For a thicker Greek style yogurt transfer yogurt to cheesecloth set over a large fine sieve and let strain for 2 to 4 hours to desired thickness (this can be done during the 4 hour chill time). Reserve leftover liquid whey for another use or discard.<\/p>\n

\"Yogurt \"Yogurt<\/p>\n

How to Sweeten Homemade Yogurt<\/h2>\n

Sweeten with:<\/strong> Honey, sugar, maple syrup, coconut sugar or stevia to taste.<\/p>\n

When to add sweetener:<\/strong> To sweeten homemade yogurt I recommend sweetening just the portion you will be serving so the rest doesn’t spoil faster (as sugars can accelerate its spoiling).<\/p>\n

\"Homemade<\/p>\n

Helpful Tips<\/h2>\n

Live cultures:<\/strong> Be sure the yogurt you use for the recipes is true yogurt and has “live and active cultures”.<\/p>\n

Richer yogurt:<\/strong> If you want an even richer homemade yogurt you can also add 1\/2 cup heavy cream to the recipe along with the milk.<\/p>\n

Low fat yogurt:<\/strong> This can also be made with low fat milk (2% or 1%).<\/p>\n

More body:<\/strong> You can also include 1\/4 cup dry milk powder for more body and milky flavor to the yogurt.<\/p>\n

Straining tip:<\/strong> If you plan to make this often like I do, I recommend this yogurt strainer<\/a> for thicker yogurt vs. the cheesecloth option. It’s just less messy and no washing cheesecloth.<\/p>\n

More Ways to Cook and Ferment Homemade Yogurt<\/h2>\n

Crockpot:<\/strong> Pour milk into crockpot, set on low and bring the milk to 185 degrees, this will take about 3 hours. Turn off and let cool to 105 to 115, about 3 hours. Whisk in yogurt. Wrap slow cooker with a warm blanket and let rest 12 hours until thickened. Chill and optionally strain as directed.<\/p>\n

Instant Pot: <\/strong>To make this in an Instant Pot bring the milk to 185 degrees. Pour in to the insert of an Instant Pot. Let cool to 105 to 115 degrees, stir in yogurt as directed. Cover and set to “yogurt” setting for 10 to 12 hours. Chill and optionally strain as directed.<\/p>\n

\"Plain<\/p>\n

Storing Homemade Yogurt<\/h2>\n

Homemade yogurt will store for 1 to 2 weeks<\/strong> in the fridge and an airtight container.<\/p>\n

Freezing is not recommended<\/strong> unless you plan to serve it frozen, it will not thaw the to the same consistency. It will separate and become watery.<\/p>\n

What to Make with Leftover Whey<\/h2>\n

Rather than discard the leftover liquid, the whey, from the homemade yogurt there are many ways to use it. It works in many recipes that call for buttermilk. Great options include pancakes, cake, chicken marinade, cornbread, smoothies, oatmeal and more.<\/strong><\/p>\n

Recipes Including Yogurt<\/h2>\n

Yogurt Parfaits<\/a><\/p>\n

Yogurt Cake<\/a><\/p>\n

Whipped Greek Yogurt<\/a><\/p>\n

Yogurt Marinated Chicken<\/a><\/p>\n

Tzatziki\u00a0<\/a><\/p>\n

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