How to Make Homemade Yogurt [No Yogurt Maker]

In todays post, I am going to show you how to make homemade yogurt without the need for a yogurt maker. This simple recipe makes a creamy fermented yogurt filled with probiotics and can be made into a thick Greek style yogurt or runnier American style yogurt.

Make Yogurt with Me

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 a boxed one, and using a sourdough starter to name a few. You get the idea.

My pantry these days is now stocked with actual ingredients like sacks of flour, baking powder, different salts, and 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 is the key to cooking from scratch.

In the spirit of from-scratch cooking and adapting 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, and parfaits, in baking recipes, and even as a sour cream substitute. It works well for anything you can use plain yogurt or sour cream 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 a fermented probiotic-rich yogurt at home?

To make your own homemade yogurt you will need a few simple tools including a Dutch oven, an instant read thermometer, and if you prefer a Greek yogurt consistency, a cheesecloth for straining. The basic process takes minutes and the majority of the work is just waiting on the milk mixture to work its magic. 

​This Homemade Yogurt Is…

• The perfect way to make your own yogurt without a yogurt maker or even a yogurt starter.
• ​A healthy yogurt that is filled with active cultures.
• ​A great way to control the quality of yogurt. You can use organic milk, grass-fed milk or raw milk.
• A creamy yogurt to serve with fresh fruit, honey, granola and nuts.
• My favorite way to get fermented food into our diet daily.

Ingredients

Milk- the type of milk you use for this matters. I use organic whole milk but if you prefer a lower fat content you can use a low-fat milk like 2% milk and even 1% milk will work. Keep in mind that the lower the fat, the more runny consistency the yogurt will have. I would not use a milk substitute for this yogurt. Goat’s milk and even sheep milk will also work great for this recipe. For best results, and a creamier yogurt, use a full fat milk. 

Yogurt- use a live culture active yogurt. The first time you make this yogurt you will need to use a store-bought yogurt but after you make this homemade yogurt recipe, you can use use up the last of it each time you make a new batch. 

Tools

Cast Iron Dutch Oven

Thermometer

Le Parfait Jars or Mason Jars

Whisk

Cheesecloth (optional, see notes)

Directions

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

Once 110℉, scoop out about a cup of the milk into an awaiting bowl and whisk in the active culture yogurt until it’s fully incorporated.

Then pour the mixture into the Dutch oven.

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 overnight. The longer it sits (max 24 hours) the tangier and probiotic-rich the yogurt will be.

The end product will be a thinner yogurt. If you would like a thicker yogurt you can skim the top to remove the extra moisture if you’d like. Or place a cheesecloth into a fine mesh strainer over a bowl to remove the excess liquid. I have done both ways and find that the added step of the cheesecloth is worth it if you like a thick Greek style yogurt.

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.

Notes

• It is important to use leftover yogurt that has live cultures in it otherwise the milk will not ferment and thicken. Check the label. 
• The longer the yogurt sits, the more probiotic rich it will be. I like to let it sit for a minimum of 8 hours but prefer it sit for the full 24 hours. 
• Don’t go to far from the stove when heating the milk. It heats within a few minutes and once it goes beyond the boiling point the milk starts to separate. 
• If you find the yogurt has not set in 4 hours, just keep it in longer. This might happen more in cooler temperatures since we are not using heat for the incubation time. The active cultures also might not be as strong as other yogurts and this is especially if you are using store-bought yogurt. Be patient, this can take up to 24 hours. 
• The yogurt will be on the runny side, this is normal. You can strain it easily with a cheesecloth. 

Benefits of Homemade Yogurt

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

One easy way to add fermented food to your diet is by making homemade yogurt and keeping it on hand. It can be used for just about anything from dressings to smoothies to a yogurt parfait. Anything you would use 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 about 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.

​Ways To Enjoy

• ​Creamy homemade yogurt is perfect for breakfast served with fresh fruit, granola and topped with honey.
• Is great for making tzatziki sauce or this sourdough naan recipe.
• Use in place of sour cream for taco salads, baked potatoes, or dips.
• Add to baked goods for extra moist cakes, muffins or banana bread.
• ​A great addition to smoothies.
• Make sauces, marinades or dressings with a yogurt base.

FAQ

How do I make the yogurt thicker?

Place a cheesecloth into a fine mesh strainer over a bowl to remove the excess liquid and then jar as instructed.

_{How long does the yogurt last?}

Store in a airtight container as (mentioned) in the fridge for up to two weeks. I like to use mason jars, large or small work for this. 

_{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 aftertaste 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 save a cup of the yogurt for the next batch you plan to make and have yogurt continuously on hand by doing this method.

What if I don’t have a Dutch oven?

The purpose of a Dutch oven is to keep the warmth of the milk inside. Dutch ovens work well for this due to the heaviness of the cast iron which retains heat well. Using a large pot with a heating pad placed underneath is also a great alternative option for making yogurt. You don’t want the milk to be hot or even warm, but at a lukewarm state during the incubation period so keep that in mind when you use an alternative method. 

How To Store

Store homemade yogurt in a large jar or smaller jars for individual servings, like I have shown in the post. Glass jars work best for storage. Yogurt should be kept in the fridge and will last up to two weeks. 

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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