Stupid-Easy Recipe for Homemade Yogurt (#1 Top-Rated)


Making yogurt — with no added sugar, no high-fructose corn syrup, no thickeners, and no shady business — is easier than you think, and requires no specialized equipment. This recipe tells you how to make yogurt using a dutch oven or other heavy pot to heat the milk and hold the heat in while the yogurt sets. You don’t need a yogurt maker, a heating pad, a slow-cooker or an Instant Pot. Stir in some store-bought yogurt to get things started, and you don’t need a yogurt starter. This recipe makes plain yogurt, but of course you can add fruit, honey or flavorings — or strain it in cheesecloth or a paper towel set in a pasta strainer in the fridge overnight to create homemade Greek yogurt. For a creamy finish, make whole-milk yogurt. For a leaner product, use 2-percent milk.

The first time you make your own yogurt, you won’t believe how easy it is. Once you’ve made your first batch, the live cultures in your homemade yogurt can be used to make the next batch! Just remember not to eat it all (though if you do, buy more commercial yogurt and repeat the process).

Satisfy your sweet tooth with this easy-to-make recipe for Homemade Yogurt.

1. Info for Homemade Yogurt

  • Cook Time: 24 hr
  • Total Time: 24 hr
  • Servings: 8
  • Calories: 147.1 kcal

2. Ingredients for Homemade Yogurt

  • 1/2 Gallon 2% milk
  • 1/2 cup plain store-bought yogurt

3. Directions:

  1. Pour milk into a Dutch oven or heavy pot. Skim milk does work, but the results aren’t as creamy – we recommend whole or 2% milk.
  2. Heat the milk to 200º F (very hot, but not boiling). Stir to keep the milk from burning on the bottom. Heating the milk like this changes the protein structure so it will set properly.
  3. Let the milk cool down to 115º F – lukewarm. If a skin forms, stir it back in before the next step.
  4. Mix 1 cup of the warm milk into the plain store-bought yogurt (make sure the package says “live and active cultures”). Whisk out any lumps.
  5. Combine the milk-and-yogurt mixture back in with the pot of warmed milk.
  6. Put a lid on the pot (or cover with aluminum foil) and place the whole thing in a turned-off oven overnight. Turn the oven light on to keep things warm. You can also wrap the pot in towels – kitchen towels or even a big beach towel – to keep the heat up while the yogurt sets. Another option is setting the wrapped pot in a closed microwave next to a bottle of hot water.
  7. Once the yogurt has reached your desired consistency, whisk it, store it in a reusable container, and refrigerate.

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