How to Make Homemade Yogurt (and Greek Yogurt)
This homemade yogurt recipe uses just two ingredients—milk and live-culture yogurt—to create a fresh, versatile staple you can enjoy plain or strain into thick, creamy Greek yogurt. It’s a simple, reliable method that fits easily into your routine and can be customized to your taste.
Equipment
- Large pot
- Thermometer
- Whisk or spoon
- Clean jar or container with lid
- Warm space for incubation
Ingredients
- 1 quart whole milk
- 2 tablespoons plain yogurt with live active cultures
Instructions
- Heat the milk: Pour milk into a pot and heat over medium until it reaches 180°F (82°C). Stir occasionally to prevent scorching.
- Cool the milk: Remove from heat and allow to cool to 110°F (43°C).
- Add the culture: Stir in the plain yogurt until well mixed.
- Incubate: Pour the mixture into a jar or container. Cover with a lid or clean cloth. Place in a warm environment (around 110°F) for 6–12 hours. The longer it incubates, the tangier the flavor.
- Chill: Move the yogurt to the fridge and let it set for a few hours. It will thicken more as it chills.