Making your own yogurt at home doesn’t require fancy appliances or complicated techniques. In fact, all you need are a few basic ingredients, a warm spot, and a little patience. This simple method shows you how to prepare creamy, natural yogurt without a yogurt machine — perfect for beginners or anyone looking for a healthy, budget-friendly habit.
To make about 1 liter (1 quart) of yogurt:
1 liter of whole milk
1 plain yogurt with live active cultures
(Optional) 2 tablespoons of milk powder for a thicker texture
Whole milk creates a smooth and rich yogurt. The plain yogurt acts as a natural starter, thanks to its live cultures. Adding milk powder helps boost the protein content, resulting in a creamier consistency — but it’s totally optional.
Heat the milk to around 113°F (45°C). It should be warm to the touch but not hot — this temperature helps the good bacteria grow without killing them.
Whisk the plain yogurt into the warm milk until well blended. Stir gently so you don’t break down the live cultures.
Divide the mixture into clean glass jars or containers.
Place the jars in a warm, draft-free spot for 8 to 10 hours. Here are a few ideas:
In an oven with the light on (but turned off otherwise)
Wrapped in a thick towel or blanket
Inside an insulated cooler with a warm water bottle
After fermentation, refrigerate the yogurt for at least 4 hours. This helps it set and develop its final texture.
Always choose a starter yogurt that mentions “live active cultures.”
Sterilize your jars to prevent contamination.
Keep the jars still while fermenting — avoid shaking or moving them.
Save a bit of your homemade batch as a starter for the next round.
Homemade yogurt can last up to a week in the fridge. It’s perfect plain or with natural toppings like honey, fruit, or granola.
Making yogurt from scratch is easier than it sounds — and once you try it, you may never go back to store-bought!
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