How To Make Homemade Yogurt
Learn how to make homemade yogurt with just milk and a yogurt starter culture. This simple step-by-step method shows how to culture yogurt at home using a yogurt maker, Instant Pot, slow cooker, or oven proof setting. Includes tips for choosing milk, starter cultures, and getting thick, creamy yogurt every time.
Servings: 8
Calories: 136kcal
Equipment
- 8 8 oz rounded Ball Canning Jars (or other small jars)
- 3 qt Saucepan
- ThermoPro Thermometer
- Whisk
- 1 Yogurt Maker
Ingredients
- 64 oz whole milk (1 half gallon)
- 1 envelope yogurt starter cultures (or 3 tablespoons plain yogurt with live active cultures)
Instructions
- Wash and dry the jars or culturing container.
- Warm the milk to 110°F if using ultra-pasteurized milk. If using regular pasteurized milk, heat to 160°F, then cool to 110°F.64 oz whole milk (1 half gallon)
- In a small bowl, mix the starter with a few tablespoons of the warm milk until smooth.1 envelope yogurt starter cultures
- Whisk the starter mixture back into the warm milk.
- Pour the cultured milk into the jars of a yogurt maker.
- Incubate for 8 to 12 hours, depending on how mild or tangy you want the yogurt.
- Refrigerate for at least 4 hours before serving.
- Save 3 tablespoons of yogurt as starter for your next batch.
Alternate Incubation MethodsInstant Pot: Use the yogurt setting and incubate for 8–12 hours.Slow cooker: Use the warm setting with jars raised off the bottom.Oven proof setting: Use only an oven proof setting around 110–120°F.
Notes
- Alternate incubation options: Instant Pot, slow cooker, or an oven with a proof setting.
- Milk choice: Whole milk makes thicker yogurt, but lower-fat free milk also works.
- Starter: Use plain unsweetened yogurt with live cultures or a dehydrated yogurt starter.
- Incubation time: Longer incubation makes tangier, firmer yogurt.
- Save starter: Freeze small portions if needed so you always have some on hand.
Nutrition
Calories: 136kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 86mg | Potassium: 340mg | Sugar: 11g | Vitamin A: 367IU | Calcium: 279mg
