How to Make Yogurt

5 from 4 votes

Whip up a batch of creamy homemade yogurt on the stovetop with just two simple ingredients and a few easy steps - no fancy equipment needed!

Course Tutorial

Cuisine International

Prep Time 15

Cook Time 15

16 30

Total Time 17

Servings servings

Calories 64kcal

Author Yumna Jawad

Equipment

Ingredients

½ gallon whole or 2% milk
½ cup plain whole-milk yogurt room temperature

Instructions

Pour the milk into a large pot over high heat. Stir occasionally until it just comes to a boil or a temperature of at least 200℉, about 10 minutes. Remove from the heat immediately.
Allow it to cool down enough that you can stick your pinky finger in and handle the heat for 10 seconds. It will have a temperature between 110-115℉, which should take about 30 minutes, depending on the temperature of your kitchen.
Place half a cup of the milk at this temperature into a small bowl with the yogurt starter and stir to combine. Transfer that mixture into the milk in the pot and whisk to combine. If a skin forms on the surface of the milk you can remove or stir into the mixture.
Cover the pot with a tight-fitting lid and lay 2 large bath towels over to keep it warm in a warm spot in your kitchen, for at least 8 hours or overnight. The longer you leave it outside, the more firm and tangy it will become.
After that time, place the pot in the fridge to allow it to continue to thicken for at least 8 hours. After that point the yogurt is ready to be enjoyed.

Notes

Yield: This recipe makes two quarts of yogurt. If you strain it to make Greek yogurt, the yield will be reduced to 1-1 1/2 quarts.

Storage: After the yogurt has fermented to your liking, transfer it to an airtight container or glass jars and store in the fridge for up to two weeks.

Tips: Mind the temperature: Cover the pot of yogurt with towels to maintain a warm temperature and cool down slowly.

Change taste and texture: Leave the yogurt at room temperature for up to 48 hours. The longer it sits out, the more sour the taste and the thicker the consistency.

Nutrition