Today's recipe: Easy Homemade Yogurt. As you'll see, it requires some time, but it's very easy to make and you only need 2 ingredients! Plus: see how to make Greek Yogurt!
We eat a lot of yogurt here at home so at one point we started making our own. And it's very easy to make. You just need patience to wait 🙂
We usually make it at night, so the next morning we have fresh yogurt!
Jump to:
🔪 Do I need any special equipment?
No! You only need a glass jar with lid. And if you have a thermometer it's better, but you can make this recipe without it.
📅 How long can I keep homemade yogurt in the fridge?
It will keep up to 10 days in the fridge (if closed) and for about 5 days after opening.
🍓 Can I add fruits and other ingredients?
No and yes.
While you're making it, no. Just milk and plain yogurt. Do not use flavored yogurts as well.
After it is ready, yes, but I would not recommend, as this will shorten the life span of your yogurt.
It is better to mix fruits, jams, granola and any other ingredients to each serving.
🍳 How to make Greek yogurt?
First... what is Greek yogurt?
Greek yogurt is regular yogurt that has been strained to remove some of its liquid, resulting in a thicker consistency yogurt.
That's why making Greek yogurt is basically the same as making regular yogurt, just with one additional step: straining.
When your homemade yogurt is done, let it rest over a sieve lined with cheesecloth (or any other fine mesh) in the fridge to thicken. Don't forget to place it over a pot or bowl to collect the liquid (milk whey). We make a wonderful bread with it!
Let it over six more hours and you get yourself perfect Greek yogurt!
📋 Ingredients
You only need 2 ingredients to make homemade yogurt:
- milk (3% works better, but I've had good results with skim milk and even lactose free milk)
- store bought plain yogurt (regular or Greek yogurt)
🍳 How to make this easy homemade yogurt
Heat milk to 104 F (40 C).
No termomether? No problem. At the right temperature it will feel hot to the touch of the hand and slightly warm to the touch of the lips.
Then mix in the store bought yogurt and place the mixture in a very clean jar with a sealable lid.
Heat the oven at a very low temperature for about 5 minutes. Turn it off and place the jar in the oven on top of a baking sheet, and we leave it there for 8 to 10 hours, or overnight.
It can't get any easier than that! And it is so delicious!
🍳 Alternative version
In a 2,5 quart glass jar mix store bought yogurt and 2,5 cups milk. Set aside.
Add 1,5 cup milk to a large microwavable cup and heat it on high for 2 minutes and 30 seconds (it should boil).
While stirring, add hot milk to yogurt and milk mixture.
Mix well and place jar in warm place (oven) for 8 to 10 hours.
📖 Recipe
What about using this recipe to make homemade Strawberry Frozen Yogurt?
Homemade Yogurt
Ingredients
- 1 quart milk 3% works better
- 6 oz yogurt store bought - regular or Greek
Instructions
- Heat milk to 104 F (40 C). No termomether? No problem. At the right temperature it will feel hot to the touch of the hand and slightly warm to the touch of the lips.
- Then we mix in 6 oz (180 g) of store bought yogurt and place the mixture in a very clean jar.
- Heat the oven at a very low temperature for about 5 minutes.
- Turn it off and place the jar in the oven on top of a baking sheet.
- Leave it there for 8 to 10 hours, or overnight.
Greek Yogurt
- Let yogurt rest over a sieve lined with cheesecloth (or any other fine mesh) in the fridge to thicken - at least six hours.
Notes
- Alternative version:
- In a 2,5 quart glass jar mix store bought yogurt and 2,5 cups milk.
- Set aside.Add 1,5 cup milk to a large microwavable cup and heat it on high for 2 minutes and 30 seconds (it should boil).
- While stirring, add hot milk to yogurt and milk mixture.
- Mix well and place jar in warm place (oven) for 8 to 10 hours.
I've been looking for a simple yoghurt recipe for a while now and I haven't been very lucky... finally I've found it! I must try it and let you know of the outcome! Thanks for sharing.
You'll see it's not only easy, but also delicious.
Let me know how it turns out!
Hi and you for including this recipe and the temp to heat the milk to. I'm not sure why it doesn't say anything about cooling the milk down to a lower temp tho before adding the probiotic culture so the hot milk does not kill the culture.
Hi Alika,
At this temperature the culture should be fine. It always works for us!