Easy Homemade Yogurt Recipe

This came out beautifully, nice and thick even though this uses low fat milk. I used organic milk and organic Greek yogurt. Thank you for the recipe.

This is the basic recipe I have been using for years. Some temps and times that work for me: I heat the milk (1/2 gal) in a double boiler to 180 degrees for 30 minutes, cool to 110 degrees in a cold water bath, add the starter (buy a cup of plain yogurt with live cultures), place in a warm place (oven with towel, etc.) for 8-24 hours. The longer it rests and grows the tarter it will be. Special note- resist the urge to check what is happening, the only failure I had was because I stirred the yogurt 6 hours in to the process. You can strain the yogurt at this point or after you have refrigerated it. Strain the yogurt to thicken it (greek style). I use a colander with coffee filters to strain the yogurt. The left over byproduct (whey) can be used in soups or oatmeal recipes. 1/2 of the yogurt will be whey by volume. It has protein and a unique flavor. I keep back a 1/4 cup starter for the next batch. 1/2 gallon batches are plenty for our family of 3 for a couple of weeks.

I have to take issue with a couple of points. Whole milk works best if what you want is a creamy, smooth product. The suggested temp for adding the yogurt will kill most cultures. While you can stand to have your finger in milk that is 120-130 degrees F, cultures will begin to die above 115 degrees. Finally, I have ruined a couple of batches by not stirring the culture enough. Best to ladle out a couple of cups in a small bowl, add the yogurt to that, whisk well and then add that to the rest of the milk.

That is an awful lot of yogurt to use in 7-10days! I use a similar method, but with 6 cups of milk in a 2 quart glass measuring cup, 14 minutes in the microwave brings up to 180 F without boiling, transfer to another bowl to speed cooling to 110 F, then run oven 1 minute, turn off but leave oven light on, add 1-2 T of plain yogurt, mix well, cover and leave in oven overnight. It's not Greek yogurt unless you then strain it; I use a handkerchief lining a strainer.

I do a gallon of whole milk a week in the Instant Pot, using Icelandic Skyr culture. I strained it through cheesecloth. But less work is to buy a greek yogurt straining pot, so I can now just pitch it in the reefer to strain. BTW, if the milk is "ultrapasteurized", then you do not have to boil it, just bring it up to 115 degrees. This is how to make Creme Fraiche too, using heavy whipping cream.

I have been making yogurt for years. I have access to a local dairy and their milk is not homogenized which makes the best yogurt. I have never boiled the milk, just heat it to 185* then let it cool to 110* in the crock of a crock pot . I do the towel wrap and leave it overnite 10 hrs in the oven with the light on. If your oven has a pilot light that's all you need. I use organic yogurt with nothing but milk and active yogurt cultures and it is yummy from the first batch. I make mine with skim and use it in baking or smoothies or with granola/oats/cereal. I monitor the temp closely because milk that's too hot will kill the yogurt cultures,

I make yogurt this way all the time! If you are like me and want to use exact temperatures, I heat the milk to 180 F and then let it cool to 110 F before I add the yogurt. I put the towel wrapped pot in my oven on the proof setting and it stays the perfect temperature. Don’t have a proof setting? Just turn the oven light on, this works great too. After I let the yogurt sit overnight in the fridge, I line a mesh strainer with coffee filters and strain some whey off to make Greek yogurt. Don’t throw away the whey, it’s great if you make homemade soups. Substitute half of the broth / water the recipe calls for. It gives the soup a pleasant and unique flavour.

Followed reviews that heated milk to 180, cooled to 110, then added the yogurt starter. Turns out my oven has a PROOF setting, so I covered the yogurt, with the thermometer in and popped it in the oven at 8pm. Temperature stayed steady at 105 until I topknot out at 8 am. I also only did a 1/2 batch: 8 cups 2% and 1/2 cup yogurt starter. Most of it is being strained for Greek style and a Mason jar is currently in the fridge to see how it turns out. Really pleased with the result so far. Thanks for the original recipe...and to reviews that posted extra details about the process!!!

This is an easy recipe. Basically it's the yogurt starter (it acts like yeast) to help the yogurt get going. I've made in an instant pot and all that does is keep the temperature constant and its hands off. I added a little condensed milk and it's outstanding. The yogurt thickens during the incubation period and when it's chilled in the fridge. I will never go back to store bought yogurt!!! Making it at home is so easy.

I warm my oven to the lowest setting and turn it off. Once the yogurt mixture is ready, I cover the pot and put it in the oven overnight. My morning, the yogurt is ready to go. I find this easier than wrapping a pot in a blanket.

You do not need to bring it to a boil, 180 degrees is fine to denature the protein. Let it cool to 115 degrees before inoculating it with the yogurt and 1/2 cup active yogurt is plenty.

My new go-to recipe when I’m short on time.

Easy to make recipe. I only made a half batch to experiment with. It thickened up very nicely. Adding some Lemon extract to it.

I will say this ,keep the pan hot not boiling just so your little finger can tolerate ,wrap in several blankets and leave overnight ,you do not need to add yogurt if you do this

It's pretty flexible and you can add fruit or flavours to your liking , honey really works well .

This recipe is as easy as it sounds and the yogurt was great. Found that wrapping in a large towel and setting it on top of a "warm" crockpot is the easiest way to keep it warm overnight. Making another batch today; give it to my dogs with their meals. Some like it with fruit, one doesn't.

I’ve made this recipe 4 times. It’s consistently good! Since I’m lactose intolerant, I use lactose free milk and yogurt.

I have made it. And it works as is. Thank you for such recipe.

Great recipe!! I added 2 Tbl. dry milk powder after stirring in the yogurt and that thickened it up nicely! Thank you!

Best Homemade Yogurt Ever!!!!