Easy Homemade Yogurt Recipe (Creamy & Delicious)

Homemade Greek Yogurt

When making homemade yogurt, there are several important things to keep in mind. One thing is the consistency of the final product. Homemade yogurt can be thinner than store-bought varieties because it lacks the thickeners typically added to commercial products. This is especially true if you use low-fat milk, as lower fat content results in a thinner and less creamy yogurt.

Some recipes address this issue by incorporating ingredients like dry milk powder or plain gelatin to create a thicker texture. However, my recipe is straightforward and requires just two ingredients: milk and a small amount of starter culture. If I want my yogurt to be thicker, I drain off the whey to make it Greek-style using a colander and cheesecloth. This method keeps the process simple, with no need for additional ingredients.

And there is no need to waste the whey. It’s perfect for using in baked goods like pancakes and muffins.

Equipment for Making Homemade Yogurt without a Yogurt Maker or Instant Pot

There is some basic equipment that is helpful to the yogurt-making process. You will need some glass mason jars, a heavy-bottom pot, and a big spoon. A clip-on candy thermometer is helpful, although not totally necessary. If you want to strain your yogurt, you will need some cheesecloth, a large coffee filter, or even a flour sack towel.

How to Incubate Yogurt

You will also need a way to incubate your yogurt at approximately 110 degrees Fahrenheit. The bacteria need warm milk to work. The bacteria that ferment the milk into yogurt prefer a nice, warm temperature of about 110 degrees Fahrenheit. Some people will use their oven with just the oven light on. I’ve also heard of using a heating pad. For many years, my incubator was an old cooler that I packed with jars of very hot water. This method works wonderfully and is probably the best way to incubate yogurt with no special equipment. These days, I use my food dehydrator set at 108 degrees Fahrenheit.

Ingredients for Making Yogurt

There are only two ingredients. First, you will need a half gallon of the milk of your choice. I’ve successfully used everything from skim milk to whole milk (even adding a little half-and-half or heavy cream on occasion). You can use either homogenized or non-homogenized milk, but non-homogenized milk will have a layer of cream that forms on top of the finished yogurt, which is something that I rather like.

The only other ingredient is a yogurt starter. You can purchase a freeze-dried starter culture online like I do, or you can simply use a small amount of store-bought plain yogurt (but be sure it states that it has live, active cultures on the package).

Another option is to use some yogurt from a previous homemade batch, but this may become less effective over subsequent batches. This weakening of the starter with successive batches can be avoided if you use an heirloom-style starter culture. My favorite and the one I use the most is an heirloom Bulgarian yogurt culture. It makes a thick, creamy yogurt with a delicious tangy flavor.

I’ve added chopped apples and oats for a yogurt parfait. Add your favorite toppings and sweetener, if desired.

Tips for making easy, Homemade Yogurt:

(The complete recipe and steps are in the recipe card below)

• Before adding the starter culture to the milk, you will need to heat the milk to 180°F. There are a couple of reasons for this. The first reason is to kill off any bacteria in the milk to start the fermentation process with a clean slate. However, the second (often overlooked) reason is texture and consistency. Heating the milk denatures the proteins and helps to make the yogurt thick and creamy. From my own experience, I find I get the best results by heating the milk very slowly over medium-low heat and then cooling it very quickly in an ice water bath. A small slow cooker works great for this.
• I have often read that ultra-high temperature (UHT) milk should not be used for making yogurt because it may not ferment properly. Many store-bought organic milk brands are UHT. However, I have never experienced any issues using UHT milk to make yogurt. That said, I do find that yogurt made with ultra-pasteurized milk has a slightly “cooked” flavor that I don’t enjoy, so I choose not to use it. Instead, I prefer low-temperature vat-pasteurized milk or regular pasteurized milk. Ultimately, it’s best to use whatever type of milk you enjoy most.
• This recipe makes half a gallon of yogurt. If this is too much for you, simply cut the recipe in half or even a quarter.
• Keep in mind that the incubation period can vary from a few hours to around 10 hours, depending on how firm and tangy you like your yogurt.
• Homemade yogurt will store well in the refrigerator for several weeks. If it starts to look bad or smell funny at any point, discard it and make a new batch.
• And remember, if you want to keep your yogurt going from batch to batch, set aside 1/4 to 1/2 a cup from each fresh batch to use as your starter for the next batch. You can freeze the starter yogurt to keep it extra fresh.
• For sweet yogurt, stir in your choice of sweetener or add it as a topping. I like a drizzle of honey or maple syrup over my bowl. You can also stir in fresh fruit, nuts, shredded coconut, or whatever you like.
• And if you’re looking for a way to use your homemade yogurt, try my recipe for Creamy Maple Apple Cider Vinaigrette.