Making yogurt at home is easier than you might think, and it’s a fun way to enjoy fresh, creamy yogurt tailored just the way you like it. In this article, we’ll walk you through the simple steps to make delicious homemade yogurt right in your kitchen. Whether you’re craving regular yogurt or want to try your hand at making thick and tangy Greek yogurt, we’ve got you covered. So grab your milk and let’s dive into the world of homemade yogurt—you’ll be amazed at how easy and rewarding it is!

How To Make Yogurt

Prepare to Make Yogurt

1. Gather Your Gear: Ready to make some yogurt? Here’s what you’ll need if you’re going old-school and making it on your counter (not in an instant pot):
   • Non-Reactive Heavy-Bottom Saucepan: You’ll use this to heat up your milk. Make sure it’s sturdy and won’t react with the milk.
   • Digital Thermometer: Get one that doesn’t give false readings if it touches the sides of the pan. You want to be accurate!
   • Jar: Make sure it’s big enough to hold all your milk. Since yogurt thickens but doesn’t expand, glass jars are awesome because they’re non-reactive.
   • Stirrer: I like using wooden spoons since they’re non-reactive and won’t mess with the bacteria.
   • Clean Dish Towel: Wrap this around your jar to keep it cozy and warm, and place one under the jar too.
   • Colander: You’ll need this to strain the yogurt if you’re aiming for that thick, Greek-style goodness. If possible, go for a non-metal one.
   • Cheesecloth: Use this to line the colander and cover the top of your yogurt while it sets.
   • Bowl: This is for collecting whey, which you can use later.
   • Containers with Airtight Lids: You’ll need one to store the whey and another to store the finished yogurt.
2. Sterilize Everything: Cleanliness is key! Make sure all your equipment and surfaces are super clean and sterile before you start. You want the good bacteria to thrive and keep the bad ones out.
3. Pick Quality Milk: Avoid ultra-pasteurized milk from the store if you can. It might work, but the results can be unpredictable. Go for pasteurized (not ultra), raw milk, or a brand that pasteurizes at lower temps. Whole milk, 2%, or 1% are all fine, just know that the flavor and texture will vary based on your choice.
4. Choose Your Starter Wisely: Your starter is the hero here, so make sure it has live active cultures and isn’t expired. You can use a powdered starter or plain regular or Greek yogurt.

Yogurt Heating Process

1. Heat to 180°F (82°C): Pour your milk into a heavy-bottomed saucepan and set it over medium heat. Give it a stir now and then to keep it from scalding. In my experience, this process takes about 20-30 minutes. If your temperature stalls, nudge up the heat a little bit until you reach 180°F (82°C). I like to let it hit 181°F before turning off the heat, just to be safe. This step is super important for getting rid of any unwanted bacteria in the milk, so the good bacteria you add later can thrive.
2. Cool to 110°F (43°C): Take the pot off the heat and let the milk cool down to 110°F (43°C). This temperature is key—too low, and the good bacteria might not be as effective; too high, and you’ll kill them off.
3. Maintain 110°F (43°C): Keep your mixture at 110°F (43°C) for the next few hours. This can be tricky without the right setup. I use a seed-starting heat mat and wrap the jar in a dish towel, which works great for me.

Incubation Period

1. Add Live Active Cultures: Once the milk has cooled to 110°F (43°C), stir in your live active cultures using a wooden spoon. You don’t want to skimp on this—2-3 tablespoons per quart of milk is a good rule of thumb.
2. Add Milk to a Glass Jar: Place the glass jar on a folded dish towel. Cover the jar with another clean dish towel, making sure it’s large enough to cover the sides.
3. Maintain Heat: You need to keep the heat for at least 8 hours, but possibly longer. Last time, I let my yogurt sit for 22 hours before taking it off the heat. I use a seedling mat and wrap it around the dish towel, which works perfectly.
4. Incubate for the Required Time: The longer you incubate, the thicker and tangier your yogurt will be. You might like yours after 8 hours, or if you’re a Greek yogurt fan, you might leave it for up to 20 hours. It takes a bit of experimenting to find your perfect incubation period.
5. Cool Yogurt: Cooling the yogurt stops the incubation process. If you want regular yogurt, don’t strain it. If you’re after Greek yogurt, strain it while it’s cooling (see below for instructions). Give your yogurt a good stir, cover the jar, and place it in the fridge for 3-4 hours.

Turning It Into Greek Yogurt

• Prepare Your Strainer: Place a colander over a clean, large bowl. Make sure the colander doesn’t touch the whey, or the yogurt won’t drain properly, so pick a good-sized bowl. Line the colander with cheesecloth.
• Add Yogurt: Pour your yogurt into the colander. If you need to, do this in batches. Keep the portion you’re not straining in the fridge while it waits its turn. Cover the yogurt in the colander with cheesecloth or a clean dish towel.
• Refrigerate: Put the yogurt in the fridge to drain for 3-4 hours. Check it after 2 hours to see how thick it’s getting.
• Store Whey: Save the whey to use in other recipes later. Keep it in an airtight container in the fridge for up to 2 weeks if you plan to use it soon, or freeze the whey in ice cube trays for future use.

Flavor and Store Yogurt

• Add Flavors: Once your yogurt is cool, mix in some honey and vanilla or fresh fruit if you like. Add a little at a time, tasting as you go so you don’t overdo it. I made a quart of Greek yogurt (from half a gallon of unstrained yogurt) and used 1/3 cup of honey and 1 1/2 teaspoons of vanilla bean paste, but you might need more or less.
• Store for 1-2 Weeks: Keep your yogurt in an airtight container to prevent it from picking up any weird fridge smells. Use it within 1-2 weeks for the best taste. Remember to save a few tablespoons to kick-start your next batch!

Common Mistakes

Making yogurt at home can be a rewarding experience, but it can also be tricky if you’re not familiar with the process. Here are some common mistakes people make when making yogurt and how to avoid them:

• Using the Wrong Milk
  Mistake: Using ultra-pasteurized milk.
  Solution: Use regular pasteurized milk or raw milk, as ultra-pasteurized milk can prevent the yogurt from setting properly due to the high heat treatment it undergoes.
• Improper Temperature Control
  Mistake: Not monitoring the milk’s temperature accurately.
  Solution: Heat the milk to 180°F (82°C) to denature proteins, then cool it to 110°F (43°C) before adding the starter culture. Use a reliable thermometer to ensure precise temperatures.
• Incorrect Starter Culture Amount
  Mistake: Using too much or too little starter culture.
  Solution: Use the recommended amount specified in your recipe or about 2-3 tablespoons of store-bought yogurt with active cultures per quart of milk.
• Using Expired or Inactive Starter Cultures
  Mistake: Using old or inactive starter cultures.
  Solution: Ensure the starter yogurt is fresh and contains live active cultures. If using a powdered starter, check the expiration date.
• Insufficient Incubation Time
  Mistake: Not letting the yogurt incubate long enough.
  Solution: Allow the yogurt to incubate for at least 6-12 hours, depending on the desired thickness and tanginess. Longer incubation results in thicker and tangier yogurt.
• Disturbing the Yogurt During Incubation
  Mistake: Moving or stirring the yogurt while it’s setting.
  Solution: Keep the yogurt undisturbed in a warm place to allow the cultures to work properly without disruption.
• Contaminated Equipment
  Mistake: Using unclean equipment that can introduce unwanted bacteria.
  Solution: Sterilize all utensils, pots, and containers to prevent contamination.
• Incorrect Storage Post-Incubation
  Mistake: Storing the yogurt improperly after it’s set.
  Solution: Refrigerate the yogurt immediately after incubation to halt bacterial growth and preserve its texture and flavor.
• Not Adjusting for Altitude
  Mistake: Ignoring altitude effects, which can alter boiling and incubation times.
  Solution: Adjust boiling and incubation times if you live at a high altitude, where water boils at lower temperatures.
• Over- or Under-Straining Yogurt
  Mistake: Straining too much or too little if making Greek yogurt.
  Solution: Strain the yogurt to your desired thickness, keeping in mind that it will thicken further as it cools.

Storage Container Options

When it comes to storing your homemade Greek yogurt, you’ve got a few great options that’ll keep it fresh and tasty. Here’s what I’d recommend:

• Glass Jars with Lids: Glass jars are awesome because they don’t hold onto any smells or flavors from other foods. Plus, they’re super easy to clean. Just make sure the lids are airtight so your yogurt stays fresh.
• Stainless Steel Containers: These are super durable and keep your yogurt nice and safe. Just grab a food-grade one with a good seal, and you’re all set.
• Ceramic Containers: If you want something that looks nice on the table too, ceramic is a great pick. Just make sure you have a lid that fits well to keep it fresh.
• BPA-Free Plastic Containers: If you’re worried about breakage, BPA-free plastic is lightweight and safe. Just ensure the lid seals tightly, and you’re good to go.
• Silicone Containers: These are super flexible and often come in collapsible options, which is great for storage. Just double-check they’re food-grade and seal properly.

Quick Tips for Storing Homemade Yogurt

1. Seal It Tight: Always go for containers with airtight lids so your yogurt doesn’t dry out or absorb any weird fridge smells.
2. Right Size: Use a container that matches how much yogurt you’ve got. Smaller ones are great for single servings and keep it fresh longer.
3. Portion It Out: If you like grabbing yogurt for snacks or breakfasts, consider using a few small containers. This way, you don’t expose all of it to air every time.
4. Date It: If you’re making yogurt regularly, stick a date on the container so you know when it was made.
5. Eat It Soon: Homemade Greek yogurt is best within the first week, but you can usually keep it in the fridge for 1 to 2 weeks.

What is Greek Yogurt?

Greek yogurt is super thick and creamy because it’s strained to remove most of the whey, giving it a denser texture than regular yogurt. It’s packed with protein, making it a favorite for anyone looking to add more protein to their diet. With its tangy flavor, Greek yogurt is super versatile—you can use it in smoothies, parfaits, dips, sauces, or just enjoy it on its own.

Benefits of Greek Yogurt

• Higher Protein: Greek yogurt is higher in protein than regular yogurt because the whey, which contains some lactose and water, is removed.
• Lower in Carbs: It’s also lower in carbohydrates due to the reduced lactose content.
• Creamier Texture: The thicker, creamier texture makes it ideal for various culinary uses, such as dips, dressings, or as a substitute for sour cream.