How to make yogurt

August 25, 2020

Making yogurt at home is a simple and rewarding process. Here's a step-by-step guide on how to make yogurt:


  • Milk (4 cups)
  • Yogurt starter culture or plain yogurt with live active cultures (2 tablespoons)


  • Saucepan
  • Thermometer
  • Whisk or spoon
  • Clean jars or containers with lids
  • Incubator or warm place (oven with the pilot light on or a yogurt maker)


  1. Heat the milk: Pour the milk into a saucepan and heat it over medium heat until it reaches a temperature of around 180°F (82°C). Stir occasionally to prevent scorching or the milk sticking to the bottom of the pan.
  2. Cool the milk: Remove the saucepan from the heat and allow the milk to cool down to around 110°F (43°C). Cooling may take around 30 minutes to 1 hour. Use a thermometer to monitor the temperature.
  3. Add the starter culture: Once the milk has cooled to the desired temperature, add the yogurt starter culture or plain yogurt with live active cultures to the milk. Stir well to ensure the culture is evenly distributed.
  4. Incubation: Pour the milk and starter culture mixture into clean jars or containers. Seal the lids tightly. Place the jars in an incubator or a warm place, maintaining a temperature of around 110°F (43°C) for the fermentation process. An oven with the pilot light on or a yogurt maker can be suitable options. The yogurt needs to incubate for 6 to 8 hours, or until it reaches the desired thickness and tanginess. Longer incubation time will result in a thicker yogurt.
  5. Refrigeration: Once the yogurt has reached the desired consistency, transfer the jars to the refrigerator and let them cool for a few hours. Chilling the yogurt will help it set further and develop its characteristic flavor.
  6. Enjoy: Your homemade yogurt is now ready to be enjoyed! You can eat it as is, or add sweeteners, fruits, or granola according to your preference.


  • Use whole milk for a creamier and richer yogurt, but you can also use low-fat or skim milk.
  • Ensure that all equipment and containers are clean to prevent unwanted bacteria from contaminating the yogurt.
  • If using store-bought yogurt as a starter culture, make sure it contains live active cultures and doesn't have any added thickeners or flavors.
  • You can save a small portion of your homemade yogurt to use as a starter culture for the next batch.

Making yogurt at home allows you to control the ingredients and customize the flavor to your liking. With a little practice, you can perfect your yogurt-making technique and enjoy the satisfaction of homemade goodness.

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