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Did you know it is super simple to make your own yogurt at home? You can turn a jug of milk into yogurt with 3 minutes of hands on prep so you can save money and enjoy it the rest of the week.
This recipe is perfect for batch meal prep or kids that can’t get enough yogurt. Learn how to make yogurt at home without a yogurt maker and how to do it if you do have a yogurt maker!
The first time I made homemade yogurt, I was blown away by how easy it was. It sounded so much harder in my head! All you need is some milk, a warm spot and one other ingredient!
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Let’s dive into how to make yogurt without a yogurt maker
Table of Contents
Why should you make your own yogurt?
Before diving into the recipe, let’s talk about why making your own yogurt is worth the effort:
Customizable: You control the ingredients, sweetness, and consistency.
Cost-effective: Homemade yogurt can save you a lot of money compared to store-bought varieties.
No additives or preservatives: You avoid all the unnecessary chemicals and fillers found in many commercial yogurts.
Probiotic benefits: Fresh homemade yogurt is full of live cultures that are great for your gut health.
What you need
Making yogurt at home is simpler than you think, and you don’t need fancy equipment. Here’s what you’ll need:
Ingredients:
Milk: Whole milk cow, sheep or goat milk works best for creamy yogurt, but you can also use low-fat or even non-dairy milk like almond or coconut milk. If you’re using non-dairy milk, be sure it contains added calcium and is fortified with protein.
Yogurt starter culture: This is the magic that turns milk into yogurt. You can use store-bought plain yogurt with live cultures (check the label) or a powdered starter (available online or in health stores). I have had success using plant based yogurt as the starter when I first started using goat milk to make yogurt. After you have your first batch of yogurt, you can use that as the starter for perpetual yogurt!
Optional sweeteners or flavorings: If you want to add sweetness, you can use honey, maple syrup, or even vanilla extract, but it’s not necessary for the fermentation process.
Tools:
A heavy pot (to heat the milk)
A whisk or spoon
A covered container (such as a glass jar or bowl)
Something to keep the yogurt warm (this is the key to success without a yogurt maker). Options include an oven with a light on, a slow cooker, a warm blanket, or even a cooler.
If you don't have a yogurt maker...
Whether you have a yogurt maker or not, the premise is the same. Keep milk at a steady, warm temperature to culture for 8-10 hours, take it out and your yogurt is done! There are a few ways to achieve a steady temperature…
- A yogurt maker- Obviously lol
- A dehydrator- This is my preferred method and honestly, my dehydrator was one of my best purchases. I use it to make yogurt, jerky, infused oils/ tallow and preserve my harvest.
- An instant pot- With or without the yogurt function. If yours doesn’t have the yogurt function, you can use the “keep warm” function.
- A crockpot- on the keep warm function with a couple inches of water.
- The oven- kept at the lowest setting, this is an option. Be sure you don’t forget about it and preheat the oven with the yogurt inside!
Step by step guide to making yogurt
1. Heat the Milk
Pour the milk into the heavy pot and heat it over medium heat, stirring occasionally.
Use the thermometer to monitor the temperature. You want the milk to reach about 180°F (82°C) to denature the proteins and ensure the yogurt has the right texture.
Once it reaches this temperature, remove it from the heat.
2. Cool the Milk
Allow the milk to cool to around 110°F (43°C). This is the ideal temperature for the live cultures to thrive and ferment the milk. If you don’t have a thermometer, this is about the temperature of a warm bath.
3. Add the Yogurt Starter
Take about 1/4 cup of your store-bought yogurt (or your powdered starter) and whisk it into a small amount of the cooled milk until it’s dissolved.
Then, slowly whisk this mixture back into the rest of the cooled milk.
4. Let the Yogurt Set
Pour the milk mixture into a clean container (a glass mason jar or a bowl works well).
Cover the container with a lid or plastic wrap.
Now, the most important part: keep the yogurt warm for several hours (usually 6-12 hours) so the cultures can work their magic. There are a few ways you can do this:
Oven method: Preheat your oven to the lowest setting (about 100°F or 37°C), then turn it off. Place the container inside the oven with the oven light on to maintain warmth.
Slow cooker method: Set your slow cooker to the “keep warm” setting. You can also wrap your container in towels or a blanket to help insulate the heat.
Cooler method: Fill a cooler with warm water (at 110°F) and place your yogurt container inside, wrapping it in towels for added insulation.
5. Check the Yogurt
After about 6 hours, check your yogurt. If it’s thickened and has that classic tangy flavor, it’s done! If you prefer a thicker consistency, you can leave it for a few more hours. Longer fermentation results in tangier yogurt.
If you like it sweeter, stir in some honey or your favorite sweetener once the yogurt has cooled.
6. Refrigerate and Enjoy
Once your yogurt has set to your liking, place it in the refrigerator for at least 2 hours to firm up and chill. Homemade yogurt tends to be a little thinner than store-bought yogurt, but it’s still creamy and delicious.
Tips for perfect yogurt every time
Use fresh yogurt: If you’re using store-bought yogurt as your starter, make sure it contains live and active cultures.
Don’t disturb it: Once the yogurt is setting, avoid moving or stirring it. Let the cultures do their job in a consistent environment.
Experiment with flavors: You can stir in vanilla, fruit, or cinnamon after the yogurt has set and chilled. Or, make your own flavored yogurt by blending in fruit puree or honey before refrigerating.
Save a small batch as your starter: Next time you make yogurt, you can use a few tablespoons of your homemade yogurt as the starter for the new batch. Just be sure your homemade yogurt is fresh and hasn’t been in the fridge too long.
Can I make Greek yogurt?
You sure can! In fact, making greek yogurt only requires one extra step and material.
To make greek yogurt, follow all of the same steps as listed above but after your yogurt has cooled slightly, pour it into a fine mesh sieve that is lined with cheesecloth and let it drain for a few minutes. The longer you let it drain, the thicker your yogurt will be.
Allow the whey to drain into a bowl under the sieve and save it for your garden, pets or to dehydrate into whey powder.
Once it is to the thickness you prefer, carefully pour or scoop it back into an airtight container for storage in the fridge.
Troubleshooting guide
The yogurt is too thin: This can happen if the milk wasn’t heated enough or the fermentation temperature was too low. Try heating the milk to 180°F and ensure it stays warm while it sets.
The yogurt didn’t thicken: Sometimes, yogurt just doesn’t set well. In that case, you can always turn it into a yogurt smoothie by blending it with some fruit and ice. Or, you can try a new starter for the next batch.
The yogurt tastes too tangy: If you prefer a milder yogurt, try cutting down on the fermentation time. Less time results in a creamier, sweeter yogurt.
Conclusion
Making yogurt at home without a yogurt maker is an easy, budget-friendly way to enjoy a healthy and customizable snack. By using just a few simple ingredients and a little patience, you can create yogurt that is creamy, fresh, and free of preservatives. Plus, the best part? You get to control the flavour, sweetness, and texture! Give it a try and enjoy the process — you’ll be amazed by how simple and rewarding homemade yogurt can be.