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Authentic Homemade Yogurt

Rated as 4.88 out of 5 Stars

"Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!"
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8 h 45 m servings 367
Original recipe yields 10 servings (2 quarts)


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  1. On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
  2. Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
  3. Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
  4. Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
  5. Refrigerate yogurt several hours or overnight to chill completely.


  • Cook's Notes:
  • I recommend using an organic Greek-style yogurt for the starter.
  • For a delicious snack, set some of your finished yogurt to drain over a bowl in a mesh strainer for 24 hours, draining off the whey as it collects in the bowl. Once drained, add salt to taste and spread on fire-roasted tomato Triscuits®. Yummy!
  • Be sure to reserve 1/2 cup or so of this batch of yogurt to use as a starter for your next yummy batch. Each generation you make becomes just a little more tart.

Nutrition Facts

Per Serving: 367 calories; 33.3 10.5 7.9 114 106 Full nutrition

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Read all reviews 14
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My family has also been making (Armenian) yogurt for generations. I followed this recipe and it makes wonderfully thick and creamy yogurt! Instead of using towels around the bowl, I like to put ...

I've been making a similar greek yogurt every week for 2 years now and track every variable (OCD?). Using a thermometer at every step ensures consistent results. First, heat to 180 f then coo...

I made this for the first time using organic milk and half and half. I was skeptical, but it turned out perfectly! As good as premium store bought for half the price. Warming the milk and then w...

I followed the recipe as given and omitted the whipping cream. It was a little thinner than I like, maybe due in part to sneaking a peak halfway through the process, so I drained it using a fin...

Having trouble with the reviews tonight! "Hye" Sherrylann! Thanks for publishing this recipe. Like your husband we have a long history with yogurt. Mom's culture died out before she passed years...

All I can say is... Yum!! I made this recipe yesterday, and was able to taste it tonight. It set up nice and creamy and delicious. I will be making this again. I put the mixture into two 1 qt m...

I was pleased with how easy this was. It was a little time consuming standing stirring the milk, but it was worth it!!! it was so creamy and rich!! I did add the heavy cream because that's wh...

My family buys a lot of yogurt, so I decided to try making it and this is the recipe I decided on. Wow! Not only was it easy to make but taste way better than the store bought stuff. I will be m...

Very easy to make. I used organic Greek yogurt as a starter. All other ingredients I used were organic and I did add the heavy whopping cream. So delicious and creamy. I'm thinking that I'll ma...