Making Homemade Yogurt
Homemade yogurt relies on holding milk at a precise temperature to feed the starter culture, then keeping it warm while it sets. You heat milk to 180°F to change the protein structure, cool it to 110°F to protect the bacteria, and insulate it for eight to twelve hours until it reaches your preferred thickness.
Temperature is the only variable that matters.
If you go above 120°F, you kill the culture. If you drop below 100°F, the culture goes dormant and the milk won't set.
- heavy-bottomed saucepan
- digital instant-read thermometer
- whisk
- insulated cooler or oven with the light on
- glass jars with lids
What goes in.
- 1/2 gallonwhole milk
- 2 tbspplain yogurt with live active cultures
Maintaining Steady Heat
The yogurt needs a stable, warm environment to ferment. Wrapping your jars in a thick towel inside a cooler with a jar of hot water creates a consistent, gentle heat source.
The method.
Heat the milk
Pour the milk into the saucepan over medium heat. Bring it to 180°F, stirring frequently to prevent scorching on the bottom.
Cool the milk
Remove the pan from heat and let it cool until it hits 110°F. Placing the pan in an ice bath can speed this up, but keep a close eye on the thermometer.
Inoculate
Remove a half-cup of the warm milk and whisk it into the starter yogurt until smooth. Pour this mixture back into the main pot and whisk gently to incorporate.
Incubate
Pour the mixture into clean glass jars. Place them in your chosen warm spot for 8 to 12 hours. Do not disturb or move the jars until the time is up.
Chill and set
Once set, move the jars directly to the refrigerator. Let them chill for at least 6 hours before opening; the texture will firm up significantly as it cools.
Other turns to take.
Greek Style
After the yogurt has set, pour it into a colander lined with cheesecloth and let it drain in the refrigerator for 2 to 4 hours to remove excess whey.
When it doesn't go to plan.
Always reserve two tablespoons of your finished batch to start the next one.
Use a glass jar to store the yogurt; metal containers can sometimes impart a metallic tang during the long incubation.
If the yogurt is too runny, you likely didn't hold the 180°F heat long enough or your starter culture was weak.
The ones that keep coming up.
Why did my yogurt turn out grainy?
Graininess usually means the milk was heated too quickly or the temperature fluctuated wildly during incubation.
Can I use low-fat milk?
Yes, but the texture will be thinner and less creamy than yogurt made with whole milk.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe