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–+ servings
a pot of milk and mason jars filled with milk and yogurt cultures, ready to incubate and make homemade yogurt.

How to Make Homemade Yogurt (without a Yogurt Maker)

Alewyfe
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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Fermentation Time 8 hours
Course Breakfast & Brunch, Small Bites & Snacks
Cuisine American, Contemporary
YIELD 2 quarts

Equipment

  • 2 sterilized quart jars with lids (or 4 pints, or 8 half-pints)
  • thermometer (cheesemaking, candy, or infrared thermometer)
  • canning jar funnel or regular funnel (optional)

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
 

  • Scald milk, heating gently to 185 ℉.
  • If you're using the powdered milk, add now and stir to dissolve. Let the milk cool to 112 ℉
  • 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).
  • Pour into sterilized or sanitized jars, top with clean tightly fitting lids.
  • 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.
  • Place jars of yogurt in the fridge and use within two weeks.
Keyword dairy, fermentation, healthy, lactofermentation, pantry staples, whole food
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