Name: Homemade Yogurt
Cook time: 24 min
Total time: 24 min
Yield: 8 Servings
Cuisine: Other
Ingredients: 0.5 gal 2% reduced-fat milk; 0.5 cup plain yogurt

From the Cook

1/2

Homemade Yogurt

OnlineCook Verified

Ingredients

Warning0 allergens identified

Homemade Yogurt

½ gal 2% reduced-fat milk(or whole milk)

½ cup plain yogurt(store-bought, or from an earlier batch of homemade yogurt)

Instructions

Pour milk into a Dutch oven or heavy pot. Skim milk does work, but the results aren't as creamy - we recommend whole or 2% milk.

Heat the milk to 200º F (very hot, but not boiling). Stir to keep the milk from burning on the bottom. Heating the milk like this changes the protein structure so it will set properly.

Let the milk cool down to 115º F - lukewarm. If a skin forms, stir it back in before the next step.

Mix 1 cup of the warm milk into the plain store-bought yogurt (make sure the package says "live and active cultures"). Whisk out any lumps.

Combine the milk-and-yogurt mixture back in with the pot of warmed milk.

Put a lid on the pot (or cover with aluminum foil) and place the whole thing in a turned-off oven overnight. Turn the oven light on to keep things warm. You can also wrap the pot in towels - kitchen towels or even a big beach towel - to keep the heat up while the yogurt sets. Another option is setting the wrapped pot in a closed microwave next to a bottle of hot water.

Once the yogurt has reached your desired consistency, whisk it, store it in a reusable container, and refrigerate.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Temperature Precision is Critical 🌡️
Heat milk to exactly 110°F (43°C) before adding yogurt culture—too hot kills the beneficial bacteria, too cold prevents fermentation. Use a reliable thermometer for consistent results every time.
Choose Active Live Culture Yogurt 🦠
Select a commercial yogurt with multiple live cultures (Lactobacillus bulgaricus and Streptococcus thermophilus at minimum) as your starter for faster, more reliable fermentation and better flavor development.
Insulation Duration Matters 🕐
After inoculating your milk, wrap the Dutch oven in towels and let it sit undisturbed for 6-8 hours—longer fermentation (up to 12 hours) produces tangier yogurt with lower lactose content.
Reserve Your Starter Culture 💾
Before eating your finished yogurt, always set aside 2-3 tablespoons in a clean jar and refrigerate it as your next batch's starter—this eliminates the need to buy commercial yogurt repeatedly.
Strain for Superior Texture 🧊
Line a strainer with cheesecloth and drain homemade yogurt overnight in the fridge to create creamy Greek-style yogurt with a luxurious texture and concentrated probiotic content.