Making homemade yogurt is not only a rewarding process but also a great way to incorporate healthy dairy products into your diet.
With various types of yogurt available, creating your own allows you to control the ingredients, ensuring you avoid added sugar, high-fructose corn syrup, and other unwanted additives found in some commercial yogurt products.
By following this simple step-by-step recipe, you can enjoy the benefits of full-fat, whole-milk yogurt packed with good bacteria like L. bulgaricus and S. thermophilus, which are essential for gut health and digestion.
Whether you’re making Greek yogurt or a more traditional style, this guide will walk you through the process of creating delicious homemade yogurt that your taste buds will love.
Why You Will Love This Recipe
Healthy: Homemade yogurt is a powerhouse of beneficial bacteria, lactic acid bacteria, and probiotic bacteria that support your gut microbiota. It’s a great option for those looking to improve their digestive health and manage lactose intolerance. A recent study even suggests that regular yogurt consumption may help reduce the risk of heart disease and high blood pressure.
Customizable: You can choose the type of milk—whole, low-fat, or nonfat milk—depending on your dietary guidelines. Whole-milk yogurt offers a rich, creamy texture, while low-fat yogurt provides fewer calories and is a good bet for weight management.
Cost-Effective: Making your own yogurt at home is more affordable than buying premium yogurt products, especially if you regularly consume dairy foods like Greek yogurt, sour cream, or yogurt cheese.
Versatile: Homemade yogurt is a versatile food that can be used in various recipes, from smoothies and ice cream to savory dishes. You can even strain it to make thick Greek yogurt or yogurt cheese.
Nutrient-Rich: Homemade yogurt is a good source of protein, with each serving offering grams of protein that are vital for muscle maintenance and overall health. It also contains natural sugars from milk and essential nutrients like calcium and vitamin D.
Why Would You Want To Make Homemade Yogurt At Home
There are several reasons why you might want to make homemade yogurt.
Firstly, it allows you to have easier access to dairy products and control the ingredients that go into your yogurt.
Regular yogurt is a good source of vitamin D, which is essential for bone health and may help reduce the risk of heart disease.
In the United States, yogurt consumption has been associated with various health benefits. Making yogurt at home also gives you the flexibility to customize the thickness and taste according to your preference.
Additionally, homemade yogurt can contain natural sugars and good bacteria that are beneficial for digestive health, unlike some commercial yogurt products that may have higher sugar content and adverse effects.
It also gives you the option to use whole milk or different types of milk based on your dietary guidelines.
Moreover, homemade yogurt can be a source of probiotic bacteria such as L. bulgaricus and Streptococcus thermophilus, which are known to promote gut microbiota and digestive health.
Studies have also suggested that homemade yogurt made with specific strains of lactic acid bacteria may have potential health benefits, including reducing the risk of antibiotic-associated diarrhea and helping with conditions like irritable bowel syndrome.
Using an oven light, a yogurt maker, or even an Instant Pot, making yogurt at home can be a fun and rewarding experience. It allows you to take a new look at food products and experiment with different flavors while avoiding additives and preservatives often found in store-bought yogurt.
Tips On How To Make Homemade Yogurt
- Choose the Right Type of Milk: Use whole milk for a creamier texture, but you can also use low-fat or skim milk if you prefer fewer calories. Non-dairy yogurts can be made with almond, soy, or coconut milk for those with a milk allergy or lactose intolerance.
- Heat the Milk Properly: Heat the milk to 180°F (82°C) to denature the milk proteins, which helps in achieving a thicker consistency. This step also eliminates any harmful bacteria present in the milk products.
- Cool the Milk Correctly: Let the milk cool to around 110°F (43°C) before adding the yogurt cultures. Cooling too much will affect the yogurt’s consistency, while not cooling enough can kill the beneficial bacteria.
- Use Dry Milk Powder for Thicker Yogurt: Adding a tablespoon or two of dry milk powder can help create a thicker, richer yogurt by increasing the protein structure.
- Consider the Fermentation Time: Depending on the type of yogurt you prefer, the fermentation process can range from 4 to 8 hours. Longer fermentation results in a tangier flavor and thicker texture, ideal for Greek yogurt.
- Avoid Cross-Contamination: Keep everything clean and sanitized to avoid any adverse effects, such as unwanted bacteria interfering with the good bacteria in your yogurt.
FAQ
What ingredients do I need to make homemade yogurt?
You’ll need whole milk, a small amount of plain yogurt with live bacteria cultures like L. bulgaricus and S. thermophilus, and optionally, dry milk powder to thicken the yogurt. These ingredients work together to kickstart the fermentation process and create a creamy, nutritious yogurt.
Do I need any special equipment to make homemade yogurt?
While a yogurt maker can make the process easier, it’s not required. You can use a heavy-bottomed pot, a thermometer, and an oven or Instant Pot for incubating the yogurt. These tools will help maintain the right temperature for the beneficial bacteria to thrive.
How long does it take to make homemade yogurt?
The total time depends on the desired thickness and type of yogurt you want to make. It usually takes about 4-8 hours for the yogurt to ferment. Greek yogurt may take a bit longer due to the straining process.
Can I make lactose-free or dairy-free yogurt at home?
Yes, you can use lactose-free or non-dairy milk alternatives like almond milk, soy milk, or coconut milk. Just ensure that you use a yogurt starter culture that is compatible with non-dairy yogurts to get the beneficial health effects.
How can I flavor homemade yogurt?
You can flavor your yogurt with natural sugar like honey, fresh fruit, vanilla extract, or even mix it with other fermented foods like sour cream for a unique taste. Just be sure to add these after the yogurt has incubated and cooled.
Tools you may need
- Insta Pot or Dutch Oven
- Whisk
- Wooden Spoon
- Measuring Spoons and Cups
- Thermometer
Shop The Products For This Recipe At Our Amazon Storefront
This post contains affiliate links. Please read our disclosure HERE.
Ingredients you will need
Whole milk: The base for your homemade yogurt. Whole milk provides a rich and creamy texture, essential for full-fat yogurt.
Unflavored yogurt culture: Used as a starter, it introduces live active cultures like L. bulgaricus and S. thermophilus, which are vital for the fermentation process and give the yogurt its tangy flavor.
How To Make How To Make Homemade Yogurt Step-By-Step Recipe
Step 1: Pour the whole milk into a heavy-bottomed pot and heat it over medium heat until it reaches 180°F (82°C). This step is crucial for denaturing milk proteins and eliminating any harmful bacteria.
Step 2: Remove the pot from the heat and let the milk cool to 110-115°F (43-46°C). Cooling is essential to ensure the live cultures aren’t killed by excessive heat.
Step 3: Add 2-3 tablespoons of plain yogurt with live cultures or a yogurt starter to the cooled milk and stir well to combine.
Step 4: Pour the mixture into a container. If using an Instant Pot, select the yogurt setting and let it incubate for 4-8 hours. For a Dutch oven, place it in the oven with just the light on, which provides the perfect warmth for the yogurt cultures to thrive.
Step 5: After the incubation period, transfer the yogurt to the refrigerator and let it cool for several hours to stop the fermentation and thicken the yogurt.
Step 6: If you prefer thicker yogurt, strain it using a cheesecloth or thin towel to remove the liquid whey. This step is optional but recommended for Greek yogurt consistency.
Step 7: Store the yogurt in airtight containers in the refrigerator. Homemade yogurt typically lasts for up to 2 weeks while retaining its flavor and nutritional value.
Storage Ideas
- Glass Jars: Store yogurt in glass jars with tight lids to maintain its flavor and texture. This method also helps prevent the yogurt from absorbing other odors in the refrigerator.
- Portioning: Divide the yogurt into smaller containers for easier access and to maintain the overall quality of your homemade yogurt.
- Freeze for Later Use: If you have excess yogurt, consider freezing it in small portions. Frozen yogurt can be used as a starter for your next batch or as a base for smoothies.
- Yogurt Cheese: Strain your homemade yogurt for a longer period to create yogurt cheese, a thicker, spreadable dairy product that’s great as a substitute for sour cream or cream cheese.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Delicious Sourdough Granola (discard or starter)
- Kombucha Probiotic Tea (how to make + video)
- Make Milk Kefir Using Milk Kefir Grains (how to make)
- Easy Homemade Sauerkraut Recipe (how to make +video)
We hope you enjoy this Homemade Yogurt as much as we do. If you make this recipe, please tag us @themoderndaycottage on Instagram and leave a comment below. Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking!
Homemade Yogurt Step-By-Step Recipe
Ingredients
- 2 quarts of whole milk
- 2-3 tablespoons of unflavored yogurt culture Chobani® is our preferred brand
How To Make
- Heat the milk to 180 degrees and then let it cool to 110-115 degrees F.
- Add 2-3 tablespoons of unflavored yogurt culture to the milk and mix well.
- If using an Instant Pot, place the lid on and select the yogurt setting for your desired incubation time. If using a Dutch oven, place it in the oven with the light on and the door closed for the preferred incubation time (up to 48 hours, but 24 hours is recommended).
- After incubation, you can jar the yogurt or strain it for a Greek yogurt texture. To strain, line a strainer with a clean, thin cloth (such as a flour sack towel or double-layer cheesecloth) and place a bowl underneath to collect the whey. You can save the whey to make your next batch of yogurt or use it for lacto-fermenting items.
- Once strained, ladle the thick yogurt into mason jars, seal with a lid, and refrigerate. Allowing it to sit for 12 hours in the refrigerator will further thicken the yogurt. You can also flavor the yogurt with raspberry jam or a little vanilla extract if desired.
- Get creative with different flavors and enjoy your homemade yogurt!
Notes
- Choose the Right Milk: Use high-quality milk for the best results. Whole milk will produce a creamier yogurt, but you can also use low-fat or skim milk.
- Heat the Milk: Heat the milk to around 180°F (82°C) to kill harmful bacteria and denature the milk proteins.
- Cool the Milk: Let the milk cool to around 110°F (43°C) before adding the starter culture. Cooling the milk too much will result in thin yogurt, while cooling it too little may kill the starter culture.
- Add the Starter: Add a small amount of store-bought yogurt with live active cultures to the milk as a starter.
- Incubate the Yogurt: Keep the milk and starter mixture at a temperature of around 110°F (43°C) for 4-6 hours to allow the bacteria to ferment and thicken the yogurt.
- Refrigerate: Once the yogurt has been set, refrigerate it for a few hours to stop the culturing process and allow it to firm up.
- Remember to keep everything clean and sanitized throughout the process to avoid contamination. Enjoy your homemade yogurt!
Leave a Reply