How to Make Yogurt at Home Without a Yogurt Maker
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Making homemade yogurt sounds more complicated than it is. I originally assumed it would require a yogurt maker, expensive ingredients and a great deal of effort.
It doesn’t.
If you can heat milk and stir in yogurt, you can make fresh, creamy yogurt in your own kitchen.
I first worked on this recipe when I began blogging in 2021, and I have made it many times since. It is a simple way to make more from the food budget while keeping useful breakfasts and snacks ready in the fridge.
Yogurt takes time, but most of that time is completely hands-off while the milk cultures.
[PLACE FINISHED YOGURT IMAGE HERE]
Why This Homemade Yogurt Recipe Works
- Uses two ordinary ingredients
- Requires no yogurt maker
- Can be made with basic kitchen equipment
- Easy to flavour after chilling
- Useful for breakfasts, snacks, baking and dips
The important parts are using yogurt containing live cultures, adding it when the milk has cooled sufficiently and keeping the mixture warm while it cultures.
What You Need to Make Homemade Yogurt
You will need:
- 600ml whole milk
- ⅓–½ cup plain yogurt containing live cultures
Whole milk produces the creamiest yogurt. Semi-skimmed milk can also be used, but the finished yogurt may be thinner.
Choose plain, unsweetened yogurt that states on the packaging that it contains live cultures. Ideally, the ingredients should be limited to milk and live cultures.
Do You Need a Yogurt Maker?
No. I make this yogurt using a saucepan, food thermometer and clean containers.
After adding the starter yogurt, the mixture needs to remain warm and undisturbed while it cultures. Place the covered containers somewhere that will maintain a temperature of approximately 42–46°C.
You could use:
- A switched-off, gently warmed oven
- An insulated cool box containing warm water
- A slow cooker containing warm water, with the appliance switched off
- Another reliably warm, draught-free place
Wrap the containers in a clean kitchen towel to help retain the warmth.
A food thermometer makes this process much easier and more reliable.
Is Natural Yogurt Live Yogurt?
Not necessarily. Check the label for wording such as live yogurt, live cultures or contains live active cultures.
The yogurt also needs to be fresh because the bacteria become less active over time.
Tips for Thick Homemade Yogurt
- Use whole milk for the creamiest result.
- Heat the milk slowly to prevent it catching.
- Allow the milk to cool before adding the starter.
- Keep the yogurt warm and undisturbed while it cultures.
- Refrigerate it as soon as it has set.
- Chill it without stirring so it can firm up properly.
- Add milk powder before heating if you prefer a thicker texture.
Homemade yogurt may not have exactly the same texture as commercial yogurt containing added thickeners. This is normal.
Ways to Flavour Homemade Yogurt
Add any flavourings after the yogurt has cultured and chilled.
Try:
- Mashed strawberries and honey
- Blended raspberries
- Vanilla extract and maple syrup
- Cinnamon and honey
- Peanut butter with a little maple syrup
You can also use homemade yogurt in smoothies, baking, dips or homemade frozen yogurt.
Homemade Yogurt FAQs
Why is my homemade yogurt thin?
The starter may have been added while the milk was too hot, the yogurt may not have remained warm enough, or it may not have cultured for long enough.
The yogurt will also become firmer after chilling.
Can I make yogurt without a thermometer?
A thermometer gives the most reliable result. If you do not have one, the cooled milk should feel comfortably warm rather than hot, similar to the temperature of a baby’s bottle.
Can I use non-dairy milk?
This method is intended for dairy milk. Non-dairy yogurt usually requires a different culture and may need an additional thickener.
Storing Homemade Yogurt
Store the yogurt in clean, covered containers in the refrigerator and use within seven days.
You can reserve some freshly made yogurt to start another batch. Use it while it is still fresh and active.
Homemade yogurt
Ingredients
Method
- Heat the milk to boiling.
- Remove from the heat and allow to cool to 45 degrees celsius (113F). If you don't have a thermometer, test it on the back of your wrist like a baby's bottle. It should feel warm but not at all uncomfortable.
- Stir in the live yogurt.
- Pour into sterilized airtight containers. Wrap the containers in a towel and leave them in a warm place overnight and up to 16 hours.
- Once its developed into creamy yogurt, give it a stir and store in the refrigerator.
- Flavour it how you like! I made strawberry and raspberry yogurt by adding thawed, blitzed frozen berries and some honey to taste. You could make a nice dip or even frozen yogurt!
This post was all about how to make homemade yogurt and the 3 really simple facts that will save you money.
I really enjoyed making my homemade yogurt, I hope you enjoy too.
Pop on over to Instagram to @mrs.hawkins.house to say hello and for daily frugal living inspiration!
