How to Make Homemade Yogurt – No Machine Required

Homemade yogurt is so superior to anything you can buy at the grocery store.  It is fresher and teaming with probiotics to nourish your gut.  And with this recipe, all you need is a bowl!  So give this a try today.  You can do this!

Watch the how to make homemade yogurt video!

Why Make Homemade Yogurt?

When there are so many choices of yogurt at the grocery store, many of which are reasonably priced, why would you ever want to make homemade yogurt?

Well, it is still more thrifty than anything you can buy from the store—but more importantly—fresh homemade yogurt will be teaming with many more probiotics than those sitting on the shelves at the grocery store!  In this case, the fresher, the better rings true!

Make homemade yogurt to your own tastes! You have all the control over how rich and creamy it turns out, especially when using whole milk.

And you can also control the level of tartness that you like.  Less tart—culture it for a shorter time.  More tart—culture it for a longer time. 

And my recipe couldn’t be easier. All you need is a bowl. No machine is required! The nice thing about homemade yogurt is that it’s very forgiving. So don’t worry. It’s hard to mess up. You can do this! 🙂

More Cultured Dairy

Once you’ve tried it out and are ready to try your hand at another type of cultured dairy, be sure to check out my video on How to Make Milk Kefir – The Champagne of Milk!

You might also be interested in exploring How to Make Super Cultured Dairy with L. Reuteri. It’s not technically a “yogurt” as defined by the USDA, though people who make it often refer to it as “super yogurt,” so it’s a great alternative to traditional yogurt.

Ingredients

Find the full printable recipe with measurements below.

For this specific homemade yogurt recipe, I recommend the following ingredients:

• Whole milk: Whole-fat milk makes a rich and creamy yogurt.
• Plain whole milk yogurt: For your first batch, you will need to use a store-bought yogurt. Make sure it is full-fat and plain. Do not use flavored or sweetened yogurt.

How to Make Homemade Yogurt

Step 1 – Pour the milk into a pot and place it on the stovetop. Bring it up to a boil over medium heat, stirring continually so the milk does not burn. As soon as it boils, remove the pan from the heat.

Step 2 – Allow the milk to cool to approximately 110°F (43°C).  

PRO TIP: If you do not have a thermometer, you can use your CLEAN finger to judge the correct temperature.  The milk will feel comfortably warm to the touch, like a warm bath.  It will not be uncomfortable for you to put your finger into the milk. 

Step 3 – Place a dish towel over a rimmed baking sheet to cover, and then place a large bowl onto the covered baking sheet.  Place another bowl that’s large enough to hold the four cups of milk into the larger bowl. 

PRO TIP: These bowls can be glass, ceramic, earthenware, or stoneware. Just be sure you DO NOT use plastic.

Step 4 – Transfer the cooled milk to the medium-sized bowl and add the yogurt to the milk. Stir them together until the yogurt is completely incorporated. Add boiling water to the space between the two bowls. 

Step 5 – Cover the bowls with lids or plastic wrap. Then top with two dish towels or one large towel and let them stand in a warm place where they will be undisturbed.  

PRO TIP: An oven that has been turned OFF, but has the light on or a pilot light, is an ideal place.  Other acceptable places include the top of a refrigerator or a pantry. 

Check the yogurt after four hours. At this time, the yogurt should be set firm.  If not, re-cover it and let it continue to culture for another hour.  

Step 6 – Transfer your finished yogurt to a jar or container and refrigerate it. 

PRO TIP: The yogurt will continue to thicken in the refrigerator, but it won’t continue to become tangier. This is important to note if you are planning on feeding the yogurt to children (or adults for that matter!) who do not like a particularly tart-tasting yogurt.

How to Make Greek-style Yogurt

You can easily make homemade Greek yogurt by taking a couple of extra steps.

1. Place a mesh strainer lined with a flour sack towel, cheesecloth, or a coffee filter over a bowl. 
2. Pour some of the yogurt into the lined strainer, place in the refrigerator, and allow the whey (a clear to yellowish-tinged semi-clear liquid) to drain into the bowl. 
3. Check the yogurt after about an hour to see if it has reached the consistency that you like.  If you wish, you can continue to drain the whey from the yogurt, and it will take on the consistency of a soft cheese.

Storing Tips

Store in the fridge in a jar or container. It will stay fresh for up to 1 week in the fridge.

Recipe Tips

• Save a little from your first batch of yogurt to make your next batch.
• Do not discard the whey. Whey is very nutritious and full of probiotics. You can drink it straight or mix it with sparkling water and pour it over ice for a refreshing beverage.  You can also use whey as a starter to add to the water in which grains are soaked or to add the water used to ferment vegetables.
• If you want to flavor your yogurt, it’s best to do it at the end after the yogurt is ready. Stir in fruit, add vanilla, cinnamon, or other flavors you enjoy.
• DO NOT use plastic bowls to make your yogurt. Glass, earthenware, or stoneware works best.
• The longer you allow your yogurt to culture, the more the flavor and texture change. It takes on a much firmer texture with a more tangy or tart flavor.
• For a less tangy yogurt that works great for kids or adults who don’t like the tang, transfer it to the fridge after four hours. It will continue to thicken but won’t become any tangier.

More Homemade Dairy Recipes

How to Make Super Cultured Dairy with L. Reuteri

This tasty cultured dairy is abundant in gut-loving good bacteria. It’s rich, creamy, and thicker than Greek yogurt.

Learn How to Make Ricotta Cheese – The Easy Way!

Enjoy the taste of homemade and never purchase store-bought again!

How to Make Cream Cheese with Just One Ingredient

Make homemade cream cheese, just like what you can buy at the grocery store.

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Favorite Yogurt Making Supplies

• Mixing Bowl Set Including Locking Lids
• 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup
• Stainless Steel Measuring Cups
• Mini Kitchen Silicone Spatulas
• Classic Line Candy/Deep Fry Thermometer
• Wide Mouth Quart Jars
• Wide-Mouth Jar Plastic Storage Caps
• Jelly Jam Jars
• Regular Mouth Jar Plastic Storage Caps
• Le Creuset Enamel-on-Steel 16-Quart Covered Stockpot
• Le Creuset Enamel-on-Steel 10-Quart Covered Stockpot

Favorite Kitchen Supplies

• Favorite Aprons
• Spice Grinder
• Countertop Burner (On my kitchen island in many recipe videos.)
• Handheld Vacuum Sealing System
• Vacuum Lids
• Whisk
• Silica Gel Packets (Helps keep moisture from building up in your mix)
• Cast Iron Dutch Oven
• 8-Quart Slow-Cooker
• Fat Separator (Clever kitchen device to help you decant bone broth)
• Flour Sack Towels
• pH Strips (Helps you check on the acidity of your vinegar)

Amazon Shop and Shopping Guide

• Visit Mary’s Nest Amazon Shop
• Visit my Shopping Guide page
  Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Farmhouse Teas, Lehman's, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!

Recommended Reading

• The Modern Pioneer Cookbook
• Nourishing Traditions