1. Heat the milk
Pour the milk into a clean saucepan and heat over medium heat. Stir occasionally to prevent scorching.
Heat until it reaches 180°F (82°C), just below boiling. If you don’t have a thermometer, look for steam and tiny bubbles forming around the edges, but don’t let the milk boil vigorously.
2. Cool the milk
Remove the saucepan from the heat and let the milk cool to approximately 110°F (43°C).
This step is important because milk that is too hot can kill the beneficial cultures in the yogurt starter.
3. Add the starter
Place the 2 tablespoons of plain yogurt in a small bowl. Add a little of the warm milk and whisk until smooth.
Pour this mixture back into the saucepan and gently stir until fully combined.
If using milk powder: whisk it into the milk before adding the yogurt starter.
4. Transfer to a container
Pour the mixture into a clean glass jar or container. Cover it with a lid.
5. Incubate
Keep the container somewhere warm, around 105–115°F (40–46°C), for approximately 6–10 hours.
You can use a yogurt maker, a warm oven that is turned off, or another insulated warm place.
The longer it incubates, the tangier and firmer the yogurt will become.
6. Check the yogurt
After about 6 hours, gently check the yogurt. It should have thickened and look set.
Once it has reached the consistency and tanginess you like, transfer it to the refrigerator.
7. Chill
Refrigerate for at least 4 hours, preferably overnight. The yogurt will become firmer as it chills.
8. Strain for Greek-style yogurt
Place a fine-mesh strainer over a bowl and line it with cheesecloth or a clean thin kitchen towel.
Pour in the chilled yogurt and refrigerate while it drains.
- 1–2 hours: moderately thick
- 3–4 hours: thick Greek-style yogurt
- Overnight: very thick and creamy
The liquid that drains out is whey and can be saved for smoothies, baking, or other recipes.
9. Serve
Transfer the thick yogurt to a bowl and enjoy it plain or topped with:
- Fresh berries 🍓
- Sliced mango 🥭
- Honey 🍯
- Granola
- Nuts and seeds
- Fresh fruit
⭐ Helpful Tips
- Use plain yogurt with live active cultures as your starter.
- Keep everything very clean to reduce the risk of contamination.
- Don’t add the starter while the milk is still very hot.
- Save 2 tablespoons of your homemade yogurt to use as a starter for your next batch.
- Keep the finished yogurt refrigerated and use it within about 1–2 weeks for best quality.
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