Homemade Yogurt

Easy, creamy, and delicious, you'll never want to buy yogurt from the store again!

5 from 1 vote

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Course: Clean Eating Breakfast

Cuisine: Middle Eastern

Prep Time: 1 30

Cook Time: 12

Total Time: 13 30

Servings: /2 gallon

Calories: 101kcal

Author: Violet Parcha

Preheat your oven to 180 degrees.
Pour the milk into a pot and heat slowly on the stovetop on medium-low heat, stirring frequently.
Once it gets close to boiling, place it in the oven for 30 minutes.
Turn off the oven, leaving the door ajar so it can cool.
If you are using yogurt as a starter, remove it from the fridge so it can come to room temperature.
Remove the hot milk from the oven, and let it cool without stirring until you can move your finger back and forth 10 times without getting burnt (it will still be pretty hot).
Once the milk has cooled enough, stir in the room-temperature yogurt starter.
Place the lid on the pot and wrap it in a large towel.
Put the pot in the oven and turn on the oven light.
Let the yogurt ferment undisturbed for approximately 8-12 hours.
Remove the yogurt from the oven.
There will likely be some liquid whey in the pot along with the yogurt, so whisk it together until it's smooth.
Place the yogurt in an airtight container in the fridge. As it sits in the fridge it will continue to thicken slightly for the first number of hours.

Store-bought yogurt with active cultures that doesn’t have any flavorings or sweeteners.
Homemade yogurt from your previous batch. Make sure that it’s not older than a week! Also, if you started your first batch from store-bought yogurt, you will likely only be able use your homemade yogurt as a starter for a few batches before it stops working.
Powdered commercial or heirloom starter. Commercial starters are for one-time use. However, heirloom cultures will allow you to continue using each batch of yogurt to start the next indefinitely.