Name: Homemade Yogurt
Prep time: 20 min
Total time: 480 min
Ingredients: 1 quart 2 percent milk; 3 tablespoons plain low-fat yogurt

Prep Time:

20 mins

Total Time:

8 hrs

Yield:

1 quart

If you and your family love yogurt and granola in the morning, get ready for this game-changing homemade yogurt recipe. Making yogurt at home may seem like it’s not worth the effort, but this recipe proves that it could not be easier.

Just two ingredients come together to create homemade yogurt that is so much smoother, creamier, and richer than anything you can buy at the grocery store. All you need is good-quality milk, a small amount of cultured yogurt, and a little patience to get you started. Once you have a successful batch of yogurt, you can start to use your homemade yogurt for new batches.

How Is Yogurt Made?

Yogurt is made by fermenting milk with healthy bacteria known as cultures. The fermentation process produces lactic acid, which is ultimately responsible for the yogurt's flavor and texture.

Yogurt is most commonly made using milk from cows, goats, and sheep. Dairy-free yogurts like coconut and cashew are becoming more widely available. These alternatives are made using the same process as yogurt made with animal milk.

Yogurt vs. Greek Yogurt

Greek yogurt is made simply by straining plain yogurt until the whey separates and you are left with a thicker, slightly tangier yogurt. Greek yogurt is great for spooning over soups or blending into smoothies, while regular unstrained yogurt is perfect for eating with fruit and granola.

Whey is a tangy milk byproduct. It is the liquid that is left over after milk is curdled and strained.

Using Low-Fat or Non-Fat Milk

Whole milk yogurt will be much richer and creamier, but if you prefer low-fat or non-fat yogurt, you can use either milks while following the same directions.

Ingredients

1 quart 2 percent milk
3 tablespoons plain low-fat yogurt

Directions

Heat milk, then cool:

Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees on an instant-read thermometer, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.

An instant-read thermometer is the most accurate type of thermometer on the market. It gives you a very fast, accurate reading, and is easy to calibrate. If you don't have an instant-read thermometer, you can use a candy, meat, or deep-fry thermometer instead.
Combine milk and yogurt:

Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
Let yogurt ferment:

Transfer to a 1-quart mason jar or a glass bowl. Wrap jar or bowl (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 5 to 8 hours or up to overnight.

The longer you let the yogurt incubate, the thicker and tangier it will become.
Refrigerate yogurt:

Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

Ways to Use Homemade Yogurt

Blend with frozen fruits like strawberries and mangoes to make smoothies.
Combine with grated cucumber, lemon, garlic, and fresh dill to make a tzatziki dipping sauce for veggies.
Use as a marinade for grilled chicken or shrimp. Try enhancing the flavor with spices like cumin, coriander, and smoked paprika.
Stir a few spoonfuls into soup to make it nice and creamy.
Blend with peanut butter and freeze in ice cube trays to make fun treats for your dog.

Frequently Asked Questions

How long does homemade yogurt last?

When stored properly in an airtight container, your homemade yogurt should last about two weeks in the refrigerator. We don't recommend freezing the yogurt, as it can change the texture once defrosted.

How do you thicken homemade yogurt?

Simply place the yogurt in a strainer lined with a few layers of cheesecloth or paper towels and rest the strainer over a bowl. Let it sit in the refrigerator for 24 to 48 hours, then discard the liquid. You'll be left with a thicker yogurt, more similar to Greek yogurt.

Why is my homemade yogurt not sour?

If your homemade yogurt isn't as sour or tangy as you'd like, try fermenting it a few hours longer. The longer you let the cultures acclimate, the tangier the yogurt will be.

Originally appeared: Martha Stewart Living, December 2012