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–+ servings
2 mason jars full of homemade yogurt.
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5 from 5 votes

How to Make Yogurt

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!
Prep Time15 minutes
Cook Time15 minutes
16 hours 30 minutes
Total Time17 hours
Course: Tutorial
Cuisine: International
Servings: 16 servings
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

Calories: 64kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 59mg | Potassium: 177mg | Sugar: 6g | Vitamin A: 128IU | Vitamin C: 0.3mg | Calcium: 151mg | Iron: 0.03mg

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