Homemade Yogurt Recipe Without a Yogurt Maker
Learn how to make homemade yogurt with milk and plain store-bought yogurt. This easy recipe uses no yogurt maker and includes tips for thick, creamy yogurt every time.
Ingredients
- ½ gallon milk more fat in the milk equals thicker yogurt
- ¼ cup store-bought yogurt*
Instructions
- Heat the milk in an uncovered heavy-bottomed pot until the milk reaches about 200 degrees F (it should be rumbling lightly, but not boiling). Stir and scrape the bottom of the pot constantly to prevent the milk from burning.
- Take the pot off the heat and allow the milk to cool to about 110 - 115 degrees (or just cool enough for you to comfortably dip your finger in the milk). Stir frequently to prevent skin forming on the milk.
- Put the yogurt in a small separate bowl and lightly whisk while the milk cools.
- Mix 1 cup of the milk in with the yogurt slowly once the milk is cooled to 110 - 115 degrees F. Whisk until fully combined. Transfer the yogurt mixture back to the pot.
- Place the covered pot in a warm, dry area for 6 hours or preferably overnight. You can leave the pot in an oven with the light turned on and wrapped in a towel for the best results.
- Stir in or strain out any whey that forms on top of the set yogurt, depending on how thick you want the yogurt. (Reserve the whey for your baking!) Stir the yogurt to ensure it is smooth and creamy and put in jars and refrigerate.
- If you would like flavored or fruity yogurt, mix your additions in the jars and top with the yogurt.
Notes
- A thermometer gives the most consistent results, but you can make yogurt without one. Heat the milk until it is steaming heavily with small bubbles around the edges, then cool it until it feels warm like bath water before adding the starter. For incubation, choose a spot that feels gently warm, not hot, such as an oven with the light on or a towel-wrapped pot.
- You only need store-bought yogurt the first time you make homemade yogurt. After that, reserve ½ cup of your finished plain yogurt to use as the starter for your next batch.
- Store homemade yogurt in airtight jars in the back of the refrigerator for up to 2 weeks. If you plan to use it as starter for another batch, use it within the first week.
- For thicker Greek-style yogurt, strain the finished yogurt through cheesecloth for 1–2 hours, or until it reaches your preferred thickness.
- Add fruit, jam, vanilla, honey, or other flavorings after the yogurt has finished culturing.
Nutrition
Calories: 85kcalCarbohydrates: 12gProtein: 8gFat: 0.4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 8mgSodium: 101mgPotassium: 407mgSugar: 12gVitamin A: 490IUVitamin C: 0.04mgCalcium: 322mgIron: 0.004mg
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire