Homemade Fruit Yogurt

By • October 1, 2012 11 Comments

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Makes about 6 cups


  • 9 cups (40 ounces) organic whole milk
  • 1 tablespoon yogurt starter or 1/2 cup yogurt with active live cultures
  • Fruit puree (recipe below)
  • Maple syrup to taste
  1. Heat the milk gently in a large, heavy saucepan until it starts to steam. Remove the pan from the heat and let the milk cool to room temperature.
  2. In a small bowl, whisk together the starter or yogurt and about a 1/4 cup of the lukewarm milk until smooth. Whisk this into the saucepan with the rest of the milk.
  3. Transfer the milk to a measuring cup or bowl with a spout and pour carefully into seven 7-ounce yogurt jars (make sure these are clean and dry). Arrange the jars, without their lids, in the base of the yogurt maker and cover the base with the clear plastic lid. Plug in the yogurt maker and set the timer for 7 to 8 hours, depending on how firm you like your yogurt.
  4. When the yogurt is set, screw the lids onto the jars and refrigerate them for at least 3 hours.
  5. Once the yogurt is chilled, stir a few spoonfuls of the fruit puree and a bit of maple syrup (taste as you go) into each pot of yogurt.

Fruit Puree

  • 2 cups ripe fruit (berries, chopped peaches or pears, etc.)
  • 1 teaspoon turbinado sugar
  1. Combine the fruit and sugar in a small heavy saucepan and add 1/4 cup water. Bring to a boil over medium heat, cover and lower the heat until just simmering. Cook for about 5 minutes, until the fruit starts to soften and release its juices. Mash the fruit and strain it through a fine mesh sieve. Set aside to cool and then cover and refrigerate.

More Great Recipes: Fruit|Breakfast & Brunch|Snacks|Peaches|Breakfast

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Comments (11) Questions (0)


about 1 year ago Horto

i used to make yogurt when in art school, from the whole earth catalogue, Remember Yogurt! it was called. don't know why i did but it turned out just fine. now i make it with a science which is easy, heat to 180, cool to 116, add culture, after a day chill.


about 1 year ago ustabahippie

I use my crock pot, set it on low, wrap in a towel and when it's warmed up, turn it off. Perfect, lovely yogurt. If someone would gift me a yogurt maker, I'd use it!


about 1 year ago deannanana

No one needs to buy a yogurt jar, and the lack of alternatives in this recipe is silly. All you need is to keep the milk/cultures mixture warm for several hours. I've had consistent success by heating the milk to about 100 degrees F, mixing in a tablespoon of cultured yogurt (from the previous batch, after the first time you make it), and pouring the mixture into a thermos. Wrap the thermos is a towel (to further insulate it), and 8 hours later you have yogurt.

I'm pretty sure more people have thermoses than yogurt makers!


about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

I'm sorry to hear you find this recipe silly. I happen to love my yogurt jars, and I know a fair number of others who do as well. By all means use a thermos, a larger jar, a crock or whatever you like!


7 months ago Cole

I don't think it is silly, either! If users are on Food52, they are probably familiar with the Internet and finding their own substitutions for items and ingredients they cannot find or do not have. Thank you for the recipe, Merrill. I love my yogurt making accoutrement as well. :)


almost 2 years ago rainey

My method is to put my yogurt in wide mouth canning jars, put them into an insulated lunch bag and put that in the microwave overnight. The microwave is turned off, of course, it's just a big insulated box. Same idea as the beer cooler Irene suggested.

I use 2% milk and add non-fat milk powder. If I want it flavored I steep a vanilla bean in the milk while it's heating and cooling and I add condensed milk or dulce de leche. Then fruit or whatever else can be added when it's consumed.

I wouldn't say you can't make yogurt from milk that has cooled to room temperature ('cause I've never tried to) but I inoculate my milk at between 110º and 125º and then use the insulation to attempt to let it cool as slowly as possible. I make mine overnight and in the morning my jars are still vaguely warm when they go in the fridge. The yogurt is also thick and silky.

Making your own yogurt is soooo simple it shouldn't be that goooood!


almost 2 years ago Irene

Hi Angela,I always place the warm milk and cultures in a Rubbermaid insulated container( the ones that are normally used to keep liquids cold in the summer)and next morning...voila... yogurt made!


about 2 years ago Mio Cuore

This look nice will try it, normally i add canned fruit..... I follow same step but instead of yogurt maker i put it in a tight recipient (tupperware), cover it with a cloth and put it in a dark and warm place..... its came out the same...


almost 3 years ago Ecuacan

Agave nectar is also.a great sweetener. It won't spike your blood sugar and it tastes good!


almost 3 years ago funcooking

I also make homemade yogurt, but since I packed away my yogurt maker I looked for a way to do it without one. I came across a reciped from my kindle book 'Essential Ayurveda' which I use all the time. It's exactly the same procedure, but I just make a quart. When it's ready to pour into containers I use a tall glass container with a snap on lid. I pour it into that, put the lid on and set in the oven with only the light on, and in the morning I have perfect yogurt.


almost 3 years ago Angela

I don't have a yogurt maker either. But my oven also doesn't have a light. I wonder if it would work if I just set my oven to "warm" overnight?