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This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.

Recipe Summary

cook:
15 mins
additional:
6 hrs 30 mins
total:
6 hrs 45 mins
Servings:
16
Yield:
16 cups of yogurt
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.

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  • Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.

  • Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Cook's Notes:

You can leave a wooden spoon in the pot so the milk doesn't boil over in Step 1.

I usually leave the yogurt in the fridge for 1 to 2 days before I use it, but this is not required.

Be careful: because this is homemade the yogurt will get sour after about 7 to 10 days. Use it up by then, but keep a cup for next time! It's ok if the yogurt base you use for next time is sour. The yogurt will be fine.

Nutrition Facts

131 calories; protein 8.8g; carbohydrates 12.4g; fat 5g; cholesterol 20.3mg; sodium 110.1mg. Full Nutrition
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