Easy Homemade Yogurt – The absolute best rich and creamy plain yogurt that can be sweetened and flavored exactly as you wish! It’s made with just two ingredients and no yogurt maker required.
This homemade yogurt is my favorite! Once you try this homemade version it’s hard to turn back to the store-bought stuff. It tastes so fresh and creamy with just enough tang.
It’s made with just a half gallon of milk and a small container of yogurt as a starter. It’s made in a pot on the stovetop, then it’s fermented using the warmth of your oven light. That’s right it’s made without a dedicated yogurt maker, because who needs one more bulky piece of kitchen equipment to buy and store?
You will just need an instant read thermometer but this common kitchen tool can have many more uses so I highly recommend investing in one if you haven’t already.
I recommend preparing this the night before, then the resting period can happen overnight for 10 to 12 hours in the oven while you sleep. From there just chill it through and if you prefer it thicker you can strain during the chilling period.
To finish, customize it as you’d like. To make it extra special add vanilla bean paste and serve as parfaits with honey, homemade granola, and fresh berries. It’s a true breakfast treat!
Ingredients Needed for Homemade Yogurt
Milk: This is the main ingredient of yogurt so use a good quality milk. Whole milk works best and be sure it’s pasteurized.
Yogurt starter: For this recipe this is simply a container of store-bought yogurt. It already has live and active cultures which is a critical addition to prepare another batch of yogurt as it helps the yogurt properly ferment and thicken, and it creates that rich and tangy flavor with it’s healthy probiotic bacteria.
Equipment Needed
For this easy method of making homemade yogurt you’ll need a pot, an instant read food thermometer and an oven with a functioning light.
How to Make Homemade Yogurt the Easy Way
Scaled milk: Pour milk into a 4 quart saucepan or pot. Heat milk over medium heat stirring frequently using a silicone spatula (to prevent scorching on bottom and edges) until it reaches 180 to 190 degrees on an instant read thermometer.
Cool milk, stir in yogurt culture: Remove from heat and let milk cool to 110 degrees. Once it reaches 110 degrees whisk in yogurt.
Incubate: Cover with lid and transfer to oven that is turned off but has oven light on (note that you’ll want to test the oven temperature, some models may become too hot if they have double lights so you’ll need to crack the oven door with a hot pad between the door and oven.)
The ideal temperature for yogurt making should be 105 to 115 degrees Fahrenheit though yogurt can incubate in as low as 86°F it will just take upwards of about 18 hours to ferment and thicken.
Let yogurt rest for 10 to 12 hours in the oven until thickened.
Chill through: Transfer yogurt to fridge and let chill for at least 4 hours. For a thicker Greek style yogurt transfer yogurt to cheesecloth set over a large fine sieve and let strain for 2 to 4 hours to desired thickness (this can be done during the 4 hour chill time).
How to Sweeten Homemade Yogurt
Sweeten with: Honey, sugar, maple syrup, coconut sugar or stevia to taste.
When to add sweetener: To sweeten homemade yogurt I recommend sweetening just the portion you will be serving so the rest doesn’t spoil faster (as sugars can accelerate its spoiling).
Helpful Tips
Live cultures: Be sure the yogurt you use for the recipes is true yogurt and has “live and active cultures”.
Richer yogurt: If you want an even richer homemade yogurt you can also add 1/2 cup heavy cream to the recipe along with the milk.
Low fat yogurt: This can also be made with low fat milk (2% or 1%).
More body: You can also include 1/4 cup dry milk powder for more body and milky flavor to the yogurt.
Straining tip: If you plan to make this often like I do, I recommend this yogurt strainer for thicker yogurt vs. the cheesecloth option. It’s just less messy and no washing cheesecloth.
More Ways to Cook and Ferment Homemade Yogurt
Instant Pot: To make this in an Instant Pot bring the milk to 185 degrees. Pour in to the insert of an Instant Pot. Let cool to 105 to 115 degrees, stir in yogurt as directed. Cover and set to “yogurt” setting for 10 to 12 hours. Chill and optionally strain as directed.
Crockpot: Pour milk into crockpot, set on low and bring the milk to 185 degrees, this will take about 2 1/2 to 3 hours. Turn off and let cool to 105 to 115, about 3 hours. Whisk in yogurt. Wrap slow cooker with a clean blanket or large bath towel and let rest 10 to 12 hours until thickened. Chill and optionally strain as directed.
Storing Homemade Yogurt
Homemade yogurt will store for 1 to 2 weeks in the fridge and an airtight container.
Freezing is not recommended unless you plan to serve it frozen, it will not thaw the to the same consistency. It will separate and become watery.
Recipes Including Yogurt
Homemade Yogurt
Easy to make homemade yogurt that’s the absolute best rich and creamy plain yogurt. It’s made with just two ingredients, no yogurt maker required, and it can be sweetened and flavored just as you wish.
Servings: 10 servings (about 7 cups regular, 5 cups Greek)
- 1/2 gallon whole milk (pasteurized and homogenized)
- 1 (5.3oz) container plain Greek yogurt or regular yogurt*, preferably whole or low fat
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Pour milk into a 4 quart saucepan or pot.
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Heat milk over medium heat stirring frequently using a silicone spatula (to prevent scorching on bottom and edges) until it reaches 180 to 190 degrees on an instant read thermometer.
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Remove from heat and let milk cool to 110 degrees.
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Once it reaches 110 degrees whisk in Greek yogurt. Cover with lid and transfer to oven that is turned off but has oven light on (note that you’ll want to test the oven temperature, some models may become too hot so you’ll need to crack the oven door with a hot pad between the door and oven. The ideal temperature for yogurt making should be 105 to 115 degrees).
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Let yogurt rest for 10 to 12 hours in the oven until thickened and tangy.
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Transfer yogurt to fridge and let chill for at least 4 hours. For a thicker Greek style yogurt transfer yogurt to cheesecloth set over a large fine sieve (or use a yogurt strainer, this is the one I have) and let strain for 2 to 4 hours to desired thickness (this can be done during the 4 hour chill time).
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Sweeten yogurt when ready to serve as desired with honey, stevia or sugar. Flavor with vanilla or berries or desired mix-ins. Store unsweetened yogurt in the fridge in an airtight container, it will keep about 1 to 2 weeks.
*Be sure yogurt that you are using is real yogurt andn has “live and active cultures” listed.
Nutrition Facts
Homemade Yogurt
Amount Per Serving
Calories 123
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 0.001g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 23mg8%
Sodium 77mg3%
Potassium 305mg9%
Carbohydrates 9g3%
Sugar 10g11%
Protein 8g16%
Vitamin A 307IU6%
Calcium 249mg25%
Iron 0.01mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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