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Traditional Homemade Yogurt

Rated as 4.67 out of 5 Stars
14

"Making creamy, rich homemade yogurt is easier than you think (and cheaper than buying it at the store). Enjoy it within 2 weeks."
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Ingredients

12 h 20 m servings 156
Original recipe yields 8 servings (2 quarts)

Directions

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  1. Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).
  2. Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.
  3. Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.
  4. Move the jars to a refrigerator to cool.

Footnotes

  • Cook's Notes:
  • Countertop or oven option: Cover and place the saucepan of liquid yogurt in a warm spot in your kitchen or in a gas oven with just the pilot light on. The time it takes to incubate depends on your environment temperature, culture strength, and other factors.
  • Slow cooker or Instant Pot® option: To speed up the process, place jars of liquid yogurt in your slow cooker or Instant Pot® and fill it with warm water. Set the device to Warm and let the yogurt sit until set, around 4 to 6 hours. You can also incubate the jars in an insulated cooler surrounded by warm water.
  • To make Greek yogurt, place yogurt in a strainer lined with several layers of cheesecloth, over a bowl or in the sink. Let drip for 30 minutes to several hours, until it reaches the perfect consistency for your tastes.

Nutrition Facts


Per Serving: 156 calories; 8.4 11.7 8.4 26 105 Full nutrition

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Reviews

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This is a perfect recipe and it makes great yogurt. Yes, I do make one little change in mine. I add 1 cup of dry milk powder, either whole milk powder or low fat milk powder. I've been using thi...

This is the exact recipe my grandma and mom used, and it was always a huge hit. Thanks for sharing.

I use ultra pasteurized shelf stable milk and never heat it. I add the culture and wait for it to become yogurt. If you leave it in a very warm spot it will turn to cheese. Yogurt has been ma...