Making homemade yogurt is simple, requiring just a few ingredients and tools. Here’s a basic method to get you started.
First, gather 4 cups of milk (whole or low-fat work best) and 2 tablespoons of plain yogurt with live active cultures (this acts as the starter). Pour the milk into a saucepan and heat it to 180°F (82°C), stirring occasionally to prevent scorching. This step kills unwanted bacteria and ensures the yogurt sets properly. Let the milk cool to 110°F (43°C)—test it with a thermometer; too hot will kill the culture, too cold won’t activate it.
Once cooled, stir in the starter yogurt until fully combined. Pour the mixture into a clean glass jar or container, cover it, and wrap it in a towel to maintain warmth. Place it in a warm spot (like an oven with the light on or a turned-off microwave) for 6-12 hours, or until thickened to your liking. The longer it sits, the tangier it becomes.
Refrigerate for at least 4 hours to chill and stop fermentation. Your homemade yogurt is ready—enjoy it plain, with fruit, or honey. For thicker yogurt, strain it through a cheesecloth for a few hours. This method yields a creamy, probiotic-rich treat without additives!