5 Ingredients or Fewer

Homemade Yogurt

May 30, 2012
1 Ratings
Photo by alana_chernila
  • Makes 4 to 5 cups
Author Notes

A recipe for homemade yogurt in a yogurt maker. —alana_chernila

What You'll Need
  • 4 to 5 cups (depending on your yogurt maker) cups milk (any fat level, as long as it's not ultra pasteurized)
  • 1/2 cup plain yogurt
  1. Heat 4 to 5 cups milk (for most yogurt makers) in a large saucepan to 185 degrees F. Allow to cool to 110 degrees F.
  2. Combine ½ cup plain yogurt OR 1 ½ teaspoons to 3 tablespoons powdered starter with a bit of the warm milk, and whisk the mixture into the rest of the milk. (Note: to see how much powdered starter you need, follow the directions of that particular starter.)
  3. Transfer to the small cups of the yogurt maker and let culture for 5 to 7 hours, or until set. Refrigerate for 2 hours before eating.

See what other Food52ers are saying.

Alana Chernila writes, cooks, sells fresh vegetables, teaches cooking and cheesemaking, and blogs at EatingFromTheGroundUp.com. She is the author of two books, The Homemade Pantry:101 Foods You Can Stop Buying and Start Making, and The Homemade Kitchen: Recipes for Cooking with Pleasure. She lives with her husband and daughters in western Massachusetts.

2 Reviews

Änneken August 29, 2016
I have made my third batch yesterday and after a bit of experimenting with the cultures I now have the result I was looking for: Smooth, creamy and not-runny yoghurt. I use regular whole milk from Costco and Stonyfield's plain yoghurt.
Jan November 10, 2018
Änneken, can you please elaborate on your experimentation and share with us your how you got your result? Thanks.