Creating homemade yogurt is a rewarding and simple process that allows you to enjoy fresh, creamy yogurt without any additives or preservatives. With just two basic ingredients, you can transform milk into a delicious and nutritious treat that can be enjoyed on its own or as a base for various dishes.
The ingredients for this recipe are quite straightforward. You will need whole milk or 2% milk, which are commonly found in most households. The other key ingredient is plain yogurt with active cultures. This might not always be in your fridge, so make sure to pick up a small container of plain yogurt with live cultures from the supermarket.

Ingredients for Yogurt Recipe
Milk: The base of the yogurt, providing the creamy texture and essential nutrients.
Yogurt: Contains active cultures that ferment the milk, turning it into yogurt.
Technique Tip for This Recipe
To ensure a smooth and creamy texture for your yogurt, make sure to whisk the milk and plain yogurt thoroughly to evenly distribute the active cultures. Additionally, maintaining a consistent temperature during the fermentation process is crucial. You can use an oven with the light on, a yogurt maker, or even a warm water bath to keep the jars at an optimal temperature.
Suggested Side Dishes
Alternative Ingredients
whole or 2% milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that can provide a similar consistency.
whole or 2% milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight coconut flavor.
whole or 2% milk - Substitute with soy milk: Soy milk is another non-dairy option that has a similar protein content to cow's milk.
whole or 2% milk - Substitute with oat milk: Oat milk is a creamy, non-dairy alternative that works well in yogurt recipes.
plain yogurt with active cultures - Substitute with probiotic capsules: Probiotic capsules can provide the necessary cultures to ferment the milk.
plain yogurt with active cultures - Substitute with kefir: Kefir is a fermented milk drink that contains active cultures and can be used to start the yogurt-making process.
plain yogurt with active cultures - Substitute with buttermilk: Buttermilk contains live cultures that can help ferment the milk into yogurt.
plain yogurt with active cultures - Substitute with sour cream: Sour cream has active cultures and can be used as a starter for making yogurt.
Other Alternative Recipes
How to Store or Freeze
To store your homemade yogurt, transfer it into airtight containers. This helps maintain its freshness and prevents any unwanted flavors from seeping in.
Place the containers in the refrigerator. Your yogurt will stay fresh for up to 2 weeks when stored properly.
If you want to freeze your yogurt, pour it into freezer-safe containers, leaving some space at the top for expansion. This ensures that the texture remains intact.
Label the containers with the date before placing them in the freezer. This helps you keep track of how long they’ve been stored.
When you're ready to use the frozen yogurt, transfer it to the refrigerator to thaw slowly. This gradual thawing process helps maintain its creamy texture.
For a quicker thaw, you can place the container in a bowl of cold water. Avoid using hot water as it can alter the texture and flavor.
Once thawed, give the yogurt a good stir to restore its smooth consistency. You might notice some separation, but a quick mix will bring it back to life.
Remember, frozen yogurt is best used in smoothies or baking rather than eating it plain, as freezing can slightly alter its texture.
How to Reheat Leftovers
Stovetop Method:
- Pour the yogurt into a small saucepan.
- Heat over low heat, stirring constantly to prevent curdling.
- Once warmed to your desired temperature, remove from heat and serve immediately.
Microwave Method:
- Place the yogurt in a microwave-safe bowl.
- Heat on medium power for 15-20 seconds.
- Stir well and check the temperature. Repeat in 10-second intervals until warmed through.
Double Boiler Method:
- Fill the bottom pot of a double boiler with water and bring to a simmer.
- Place the yogurt in the top pot.
- Stir occasionally until the yogurt is warmed to your liking.
Oven Method:
- Preheat your oven to 200°F (93°C).
- Place the yogurt in an oven-safe dish.
- Cover with aluminum foil to prevent a skin from forming.
- Warm in the oven for about 10-15 minutes, checking frequently.
Sous Vide Method:
- Set your sous vide machine to 110°F (43°C).
- Place the yogurt in a vacuum-sealed bag or a jar with a tight lid.
- Submerge in the water bath for about 30 minutes or until warmed through.
Hot Water Bath Method:
- Fill a large bowl with hot water (not boiling).
- Place the container of yogurt in the hot water.
- Let it sit for about 5-10 minutes, stirring occasionally, until it reaches the desired temperature.
Essential Tools for This Recipe
Saucepan: Use this to heat the milk until it reaches the desired temperature.
Thermometer: Essential for accurately measuring the temperature of the milk at both the heating and cooling stages.
Whisk: This helps in thoroughly combining the plain yogurt with the milk.
Jars: These are used to store the yogurt mixture during the fermentation process.
Lids: Cover the jars to keep the mixture clean and maintain the right environment for fermentation.
Refrigerator: Necessary for chilling the yogurt after fermentation to achieve the right consistency and flavor.
How to Save Time on This Recipe
Use a thermometer: Using a thermometer ensures precise temperature control, speeding up the process.
Preheat the jars: Preheating the jars in warm water can help maintain the fermentation temperature.
Starter yogurt: Use starter yogurt with active cultures to kickstart the fermentation quickly.
Warm environment: Place the jars in a consistently warm environment like an oven with the light on to speed up fermentation.
Batch preparation: Make larger batches to reduce the frequency of preparation.
Cool quickly: Use an ice bath to cool the milk faster after heating.

Yogurt Recipe
Ingredients
Main Ingredients
- 4 cups Milk whole or 2%
- 2 tablespoon Plain Yogurt with active cultures
Instructions
- Heat the milk in a saucepan over medium heat until it reaches 180°F (82°C).
- Remove from heat and let it cool to 110°F (43°C).
- Whisk in the plain yogurt until well combined.
- Pour the mixture into jars and cover them.
- Let the jars sit in a warm place for 8 hours to ferment.
- Refrigerate the yogurt for at least 2 hours before serving.
Nutritional Value
Keywords
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