Food & Cooking Recipes Breakfast & Brunch Recipes Homemade Yogurt 4.0 (92) 21 Reviews Learn how to make yogurt at home with our easy recipe. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 14, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 8 hrs Servings: 6 to 8 Yield: 1 quart Jump to recipe If you and your family love yogurt and granola in the morning, get ready for this game-changing homemade yogurt recipe. Making yogurt at home may seem like it’s not worth the effort, but this recipe proves it could not be easier. Just two ingredients come together to create homemade yogurt that is so much smoother, creamier, and richer than anything you can buy at the grocery store. All you need is good-quality milk, a small amount of cultured yogurt, and a little patience to get you started. Once you have a successful batch of yogurt, you can start to use your homemade yogurt for new batches. Brie Goldman 18 Breakfast Ideas That Don’t Include Eggs How Is Yogurt Made? Yogurt is made by fermenting milk with healthy bacteria known as cultures. The fermentation process produces lactic acid, which is ultimately responsible for the yogurt's flavor and texture. Yogurt is most commonly made using milk from cows, goats, and sheep. Dairy-free yogurts like coconut and cashew are becoming more widely available. These alternatives are made using the same process as yogurt made with animal milk. Yogurt vs. Greek Yogurt Greek yogurt is made simply by straining plain yogurt until the whey separates and you are left with a thicker, slightly tangier yogurt. Greek yogurt is great for spooning over soups or blending into smoothies, while regular unstrained yogurt is perfect for eating with fruit and granola. Whey is a tangy milk byproduct. It is the liquid that is left over after milk is curdled and strained. The Best Milk to Use When a recipe has just a few ingredients like this one, the quality of those ingredients matters. We recommend you use good, fresh dairy milk for this recipe. We specify low-fat milk in the ingredient list but it can be made with whole milk for a much richer and creamier yogurt. Similarly, you can use non-fat milk to make a homemade non-fat yogurt if you prefer. The recipe instructions and timing will be the same no matter which type of milk you use. Cook Mode (Keep screen awake) Ingredients 1 quart 2-percent milk 3 tablespoons plain low-fat yogurt Directions Brie Goldman Heat milk, then cool: Place milk in a large saucepan over medium-high heat; cook until it reaches 180°F on an instant-read thermometer, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115°F. Brie Goldman An instant-read thermometer is the most accurate type of thermometer on the market. It gives you a very fast, accurate reading, and is easy to calibrate. If you don't have an instant-read thermometer, you can use a candy, meat, or deep-fry thermometer instead. Combine milk and yogurt: Whisk together 1 cup milk and the yogurt. Brie Goldman Add to remaining milk: Stir into remaining milk. Brie Goldman Transfer to jar: Transfer to a 1-quart mason jar. Brie Goldman Let yogurt ferment: Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours or overnight. Brie Goldman The longer you let the yogurt incubate, the thicker and tangier it will become. Refrigerate yogurt: Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid. Brie Goldman 5 Ways to Use Homemade Yogurt Blend with frozen fruits like strawberries and mangoes to make a smoothie. Combine with grated cucumber, lemon, garlic, and fresh dill to make a tzatziki dipping sauce for veggies. Use as a marinade for grilled chicken or shrimp. Try enhancing the flavor with spices like cumin, coriander, and smoked paprika. Stir a few spoonfuls into soup to make it nice and creamy. Blend with peanut butter and freeze in ice cube trays to make fun treats for your dog. Frequently Asked Questions How long does homemade yogurt last? When stored properly in an airtight container, your homemade yogurt should last about two weeks in the refrigerator. We don't recommend freezing the yogurt, as it can change the texture once defrosted. How do you thicken homemade yogurt? Simply place the yogurt in a strainer lined with a few layers of cheesecloth or paper towels and rest the strainer over a bowl. Let it sit in the refrigerator for 24 to 48 hours, then discard the liquid. You'll be left with a thicker yogurt, more similar to Greek yogurt. Why is my homemade yogurt not sour? If your homemade yogurt isn't as sour or tangy as you'd like, try fermenting it a few hours longer. The longer you let the cultures acclimate, the tangier the yogurt will be. Originally appeared: Martha Stewart Living, December 2012 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.