Rating: 4 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Homemade yogurt might sound daunting, but in fact it’s incredibly easy to make. This recipe for how to make homemade yogurt has two ingredients and is as easy as heating milk, cooling it, whisking in some ready-made yogurt, and then setting it aside for a night. Yes! It’s really that simple. Plus you can choose whether you want classic plain yogurt or a strained, Greek-style. Make sure you have an instant-read or candy thermometer, since accurate temperature is a key ingredient in making your own yogurt. As for the other key ingredient, dairy, look for milk and yogurt sourced from grass-fed cows that have never been treated with hormones or antibiotics. The reason you use premade yogurt in creating your own is because it contains good-for-you bacteria that will culture and ferment the milk.  Once you’ve made your own there’s no need to buy more yogurt to start another batch—just use ¼ cup of your homemade one to get the next going.


Credit: Greg DuPree

Recipe Summary

20 mins
7 hrs
4 cups


Ingredient Checklist


Instructions Checklist
  • Fit a medium, heavy-bottomed pot with a candy or deep-fry thermometer. Add milk to pot and place over medium heat. Cook until thermometer reads 180°F, about 10 minutes. Remove from heat and let milk cool to 115°F, about 25 minutes.

  • Place yogurt in a small bowl. Add ½ cup cooled milk and whisk until smooth. Add yogurt mixture to pot and whisk to combine. Cover pot with a lid and place in an unheated oven with light on until thickened, at least 6 hours and up to overnight.

  • Transfer yogurt to resealable jars; refrigerate, covered, for up to 1 week.

  • For thicker yogurt: Line a fine-mesh strainer with a double layer of cheesecloth and set over a large bowl. Pour yogurt into strainer and refrigerate until desired thickness is reached, at least 3 hours and up to overnight. Discard any liquid in bowl. Transfer strained yogurt to resealable jars; refrigerate, covered, for up to 1 week.