How to Make Homemade Yogurt (without a Yogurt Maker)

Learn to make wholesome homemade yogurt without a yogurt maker. This simple,
nutritious, probiotic food is so easy to make in your own kitchen with our
foolproof low-tech method!

Servings: 2 quarts

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Fermentation Time
8 hours

Course:

Breakfast & Brunch Small Bites & Snacks

Cuisine:

American Contemporary

Keywords:

dairy pantry staples healthy fermentation whole food lactofermentation

🧂 Ingredients

2 quarts whole milk
1 packet yogurt culture

(substitute 1-2 tablespoons fresh yogurt with live cultures per quart of milk)
2 tbsp powdered milk

(optional, for thicker yogurt, use up to ¼ c per quart)

Instructions

1 Scald milk, heating gently to 185 ℉.
2 If you're using the powdered milk, add now and stir to dissolve. Let the milk
cool to 112 ℉
3 Sprinkle in the yogurt culture and let it re-hydrate briefly. Stir in the yogurt
culture and mix well (use a sterilized or sanitized spoon).
4 Pour into sterilized or sanitized jars, top with clean tightly fitting lids.
5 Place in a warm water bath up to the neck of the jars, cover, and keep warm
(ideally 110℉) until the yogurt is set. Try not to move or disturb it while it
is setting up.
6 Place jars of yogurt in the fridge and use within two weeks.