Homemade Fruit Yogurt

October 1, 2012

Test Kitchen-Approved

Makes: about 6 cups
Prep time: 11 hrs 10 min
Cook time: 25 min



  • 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

Fruit Puree

  • 2 cups ripe fruit (berries, chopped peaches or pears, etc.)
  • 1 teaspoon turbinado sugar
In This Recipe



  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

  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:
American|Fruit|Maple Syrup|Milk/Cream|Yogurt|5 Ingredients or Fewer|Make Ahead|Fall|Spring|Summer|Vegetarian|Gluten-Free

Reviews (16) Questions (0)

16 Reviews

Rahul P. July 21, 2017
Wow, Mam yogurt looks so healthy, will definitely try making at home. also can you make a recipe on Greek yogurt like <br />( https://awesomedairy.com/product-category/dahi/yoghurt/ ) this coz most of the people say it's healthy
Rahul P. July 21, 2017
harley September 10, 2015
ok so i dust made a cupcake and i made it with yogurt and fruit and i cooked it and it turned out good and i was vary happy that it turned out good<br />
harley September 9, 2015
I need to try it and see if it works and i hope that it works and i need to get barries and than i will will try it love you all<br />
Horto August 21, 2014
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.<br /><br />
ustabahippie July 27, 2014
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!
deannanana July 23, 2014
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. <br /><br />I'm pretty sure more people have thermoses than yogurt makers!
Author Comment
Merrill S. July 24, 2014
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!
Cole February 10, 2015
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. :)
Phuck H. December 4, 2018
9 cup organic milk is not 40 ounces. There are 8 ounces in a cup 9 times 8 is 72. Therefore 9 cups organic milk is 72 ounces. And if you make yogurt with 9 cups organic milk plus 1/2 cup yogurt and 2 cups of fruit and then fill 7 - 7 ounces yogurt jars what do you do with the remaining 25.5 ounces?
rainey September 14, 2013
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. <br /><br />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.<br /><br />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. <br /><br />Making your own yogurt is soooo simple it shouldn't be that goooood!
Irene September 8, 2013
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!
Mio C. August 29, 2013
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...
Ecuacan October 8, 2012
Agave nectar is also.a great sweetener. It won't spike your blood sugar and it tastes good! <br />
funcooking October 3, 2012
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.
Angela November 27, 2012
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?