original yogurt recipe

How to Make Plain Yogurt at Home

Making plain yogurt at home is simple, requiring just a few ingredients and basic kitchen tools. Here’s a step-by-step guide to get you started.

First, gather your ingredients: 4 cups of whole milk (for creaminess) and 2 tablespoons of plain yogurt with live active cultures (as a starter). Optional: 1-2 tablespoons of powdered milk to boost thickness.

Begin by heating the milk to 180°F (82°C) over medium heat, stirring occasionally. This kills bacteria and improves texture. Let it cool to 110°F (43°C)—lukewarm, not hot, to preserve the live cultures. Whisk in the starter yogurt until fully dissolved.

Pour the mixture into a clean glass jar or container, cover loosely, and incubate. For warmth, use a yogurt maker, an oven with the light on, or wrap the jar in a towel and place it in a warm spot (like a turned-off oven). Let it sit for 6-12 hours, or until thickened to your liking. The longer it ferments, the tangier it becomes.

Once set, refrigerate for at least 4 hours to firm up. Store in an airtight container for up to 2 weeks. Enjoy it plain, with honey, fruit, or granola.

Homemade yogurt is preservative-free, customizable, and packed with probiotics. Experiment with different milk types (dairy or non-dairy) or add vanilla during cooling for flavor variations.