homemade yogurt in glass storage containers
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How to Make Homemade Yogurt | Without a Yogurt Maker

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This recipe for How to Make Homemade Yogurt is a simple way to create a creamier, healthier yogurt in an easy to follow method.

In my from scratch style kitchen, it is all about learning how to do things for myself. My thought process is well, how did people do this before there was a prepackaged version? Like yogurt.

This question alone has led to the discovery of so many healthier more beneficial foods in my kitchen. Most of which I have been downright shocked to realize how simple they are to make yourself. Things like pancake mix, creating a homemade cake instead of boxed, using a sourdough starter but to name only a few.

My pantry these days is now stocked with actual ingredients like sacks of flour, baking powder, different salts, honey. Things that can create something from nothing. Just check out my Stocking a Pantry to Cook from Scratch post and you will see. Having a well stocked pantry you can make pretty anything from scratch you can possibly need.

In the spirit of from scratch cooking and adapting over my kitchen to a whole food kitchen. I began making fermented foods and foods that are more “alive”. This homemade yogurt is a weekly item that has become a pantry staple in its own right. From making smoothies, parfaits, in baking recipes and even as a sour cream substitute. It works well for anything you can use a plain yogurt or sour cream for only in a healthier version. It is so simple to make and refill batches of homemade yogurt that it will likely become one in yours.

Why buy a store bought yogurt of lesser quality than make your own fermented probiotic rich yogurt at home?

Benefits of Homemade Yogurt

Lately I have been on a ferment kick. I am learning what these amazing “alive” foods can do for our body. The benefits of adding these into your diet on a daily basis range from increased energy, a healthier gut, boosted immune system and even increased cognitive abilities.

One easy way to add a fermented food to your diet is by making a homemade yogurt and keeping it on hand. It can be used for just about anything from dressings, to smoothies to a yogurt parfait. Basically anything you would use a greek or plain yogurt for. Adding a bit of raw honey to sweeten and some fresh berries is how we start most mornings. But any way you decide to eat yours, adding them to your diet is a great way to eat healthier.

If you would like to learn more foods to ferment. Be sure to check out my guide for Lacto Fermented Pickles and Easy Homemade Sauerkraut. During the summer months a fun drink to make and keep on hand is Ginger Beer, a fermented delicious bubbly drink that is not beer at all but a fizzy summer drink made with ginger. One that is also packed with fermented goodness.

What You’ll Need To Make Homemade Yogurt

8 cups (2,000g) of milk

½ cup (110g) of live active culture yogurt

 dutch oven

candy thermometer 

Directions for How to Make Homemade Yogurt

Pour the milk into a large dutch oven. Begin heating the milk until it comes to 180℉/82℃. Make sure to stir the milk as it heats to avoid any clumping. Once at 180℉/82℃, turn off the heat and let cool to 110℉/43℃. Making sure to stir again to avoid it developing that skin on top.

Once 110℉/43℃, scoop out about a cup of the milk into an awaiting bowl and whisk in the active culture yogurt until its fully incorporated.

Then pour the mixture into the dutch oven.

homemade yogurt in a yogurt container

Cover the pot.

Place it in your oven with the oven light on and let it sit for at least 4 hours. Lately I have been allowing it to sit for at least 8 hours and sometimes even over night. The longer it sits (max 24 hours) the more tangier and probiotic rich the yogurt will be.

a batch of homemade yogurt
a batch of homemade yogurt on a table
a cup of homemade yogurt opened

If you would like a thicker yogurt you can skim the top to remove the extra moisture if you’d like. I personally just mix it all together before pouring it into my jars but it is certainly a preference on thickness.

However once it’s to your liking thickness wise, you can scoop it out into small single serving jars (as pictured) or even larger mason sized jars. Keep in the fridge.

Tools You May Need

Cast Iron Dutch Oven

Thermometer

Le Parfait Jars

Whisk

FAQ for How to Make Homemade Yogurt

How long does the yogurt last?

Store in a air tight container as (mentioned) in the fridge for up to two weeks. 

Can you make flavored yogurt?

You can use flavored yogurt however the fermenting process breaks down the sugar in the milk and will have the same effect on the sugar used to sweeten flavored yogurt. You may have a slight after taste of the flavor but not an actual sweet yogurt. We sweeten ours with a bit of raw honey or date syrup when serving. Or a nice way to add a bit of vanilla essence is to place a split vanilla pod in the milk while heating.

Do I have to keep buying active cultured yogurt for each batch?

No. You can actually save a cup of the yogurt for the next batch you plan to make and have yogurt continuously on hand by doing this method.

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Cast Iron Dutch Oven

Le Parfait Jars 6 Pack

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

homemade yogurt in glass storage containers

Homemade Yogurt

Yield: 6- 11 oz jars of yogurt
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

A creamy fermented yogurt packed with lots of healthy probiotics.

Ingredients

  • 8 cups (2,000g) of milk
  • 1/2 cup (110g) of an active cultured yogurt

Instructions

  1. Pour the milk into the dutch oven and begin heating it until it comes to 180℉/82℃
  2. Make sure to stir the milk as it heats to avoid any clumping.
  3. Once at 180℉/82℃, turn off the heat and let cool to 110℉/43℃
  4. Making sure to stir again to avoid it developing that skin on top.
  5. Once 110℉/43℃ scoop out about a cup of the milk into an awaiting bowl and whisk in the active culture yogert until its fully incorporated.
  6. Pour the mixture into the dutch oven.
  7. Cover the pot. Place it in your oven with the oven light on and let it sit for at least 4 hours.


**It can ferment longer if you'd like a thicker yogert and you can also skim the top to remove the extra moisture if you'd like. I personally let my yogurt ferment overnight for about 8 hours. It comes out a bit thicker and tangier.



Notes

Tools You Will Need:

You will need a dutch oven

Thermometer

Whisk

Storage containers for the yogurt

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 83mgCarbohydrates: 9gFiber: 0gSugar: 10gProtein: 6g

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