• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Videos
  • Shop
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Shop
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Videos
    • Shop
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Side Dish

    Easy Homemade Yogurt

    By Lily・Published:May 13, 2022・Updated: Jan 28, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe
    Homemade Yogurt Pinterest Pin

    This homemade yogurt recipe is simple and easy using two ingredients: a starter yogurt and milk. This recipe doesn't need any fancy gadgets, just a stovetop pot with a cover and towel. Use your homemade yogurt for a labneh dip, mint and cucumber yogurt, or kibbeh labanieh.

    yogurt in a pot on the counter next to a napkin

    What I Love About This Recipe

    This homemade yogurt recipe is failure-proof and it's the easiest, simplest way to make homemade yogurt. My family makes a big batch of homemade yogurt every two weeks. We keep half of the yogurt to make labneh dip, and then we use the other half of the yogurt in other recipes like a peach yogurt smoothie, chicken biryani, or served alongside baked stuffed kibbeh.

    Ingredients

    ingredients needed to make homemade yogurt
    • Whole milk: Use whole milk for creamy homemade yogurt. I prefer grassfed organic milk.
    • Plain full-fat yogurt: Use unsweetened plain full-fat cow's milk yogurt. Plain yogurt is different from Greek yogurt, and I recommend using plain yogurt.

    See the recipe card at the bottom of the post for quantities.

    How to Make Homemade Yogurt

    add the whole milk to the pot

    Add the milk to the stovetop pot on high heat.

    boil the milk

    Bring the milk to a boil, then turn off the stove.

    Pro Tip: Monitor the milk closely so the milk doesn't boil over.

    skim the top off the milk

    Allow the milk to cool down until you can hold your (clean) finger in the milk for 10 seconds. Skim the film off of the milk.

    grab some milk to add to the starter yogurt

    Scoop two cups of milk and mix with two cups of starter yogurt.

    add the milk to the starter yogurt

    Whisk the starter yogurt and milk together until smooth in a separate bowl.

    add the yogurt starter to the milk

    Add the yogurt and milk mixture back to the milk.

    Cover the milk with the pot cover and wrap it in a towel.

    cover the yogurt with a towel

    Let the yogurt sit covered for 24 hours at room temperature. If you would like sour yogurt, allow the yogurt to sit covered for 48 hours at room temperature.

    homemade yogurt after 24 hours

    The yogurt may have more whey than store-bought yogurt which is normal. If you would like to thicken up the yogurt, strain the yogurt using a thin cotton cloth or kitchen sack towel.

    the yogurt is a little lumpy
    whisk the yogurt until creamy

    The yogurt may look bumpy or curdled. It's optional to use a whisk to smooth it out. Store the yogurt in the fridge for up to 2 weeks.

    close up view of homemade creamy yogurt

    Tips and Tricks

    • Watch the milk while it boils. It's very easy for milk to boil over and make a mess, so it's best to watch the milk while you bring it to a boil.
    • Keep the yogurt wrapped in a towel. The yogurt needs a warm room temperature environment.
    • Use organic, grassfed milk for the best-tasting yogurt.
    yogurt in a pot

    Substitutions and Variations

    • Use 2% milk, fat-free milk, or goat milk in lieu of whole milk. The yogurt consistency will be different for 2% milk and fat-free milk (less thick).
    • This method uses live yogurt cultures from a starter yogurt, however, yogurt can be made with a freeze-dried yogurt starter.

    Equipment

    Use a large stovetop pot with a lid to boil and store the yogurt. Wrap the stovetop pot in a towel to keep the yogurt warm while resting at room temperature.

    Storage

    Store the homemade yogurt in an airtight container in the fridge for about two weeks.

    FAQs

    Can yogurt be made at home?

    Yes, yogurt can be made at home with basic kitchen tools: a stovetop pot, cover, and towel.

    How do I make homemade yogurt?

    Make homemade yogurt by bringing milk to a boil. Allow the milk to cool down to the point you can stick your finger in it for 10 seconds. Add the starter yogurt and mix. Cover the stovetop pot and wrap it with a towel. Let the yogurt form at room temperature for between 24 hours and 48 hours.

    Is making homemade yogurt worth it?

    It depends on how much yogurt you need. You can make one gallon of yogurt for the cost of one gallon of milk.

    Yogurt Recipes

    • Kibbeh Labanieh (Kibbeh Balls In Yogurt)
    • Labneh Made From Store-Bought Yogurt
    • Peach Yogurt Smoothie
    • Cucumber Yogurt Sauce (Khyar Bi Laban)

    Join the Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    easy homemade yogurt in a pot

    Easy Homemade Yogurt

    Author: Lily
    Course: Side Dish
    Cuisine: International
    Prep: 5 mins
    Cook: 10 mins
    Total: 15 mins
    5 from 2 votes
    Print Pin Rate Email
    Servings 16
    This easy and simple homemade yogurt is made with whole milk, two cups of starter yogurt, and a stovetop pot.

    Ingredients
     
    US Customary - Metric

    • 1 gallon of whole milk
    • 2 cups of plain full-fat yogurt

    Instructions

    • Bring the milk to a boil in a stovetop pot, then take it off the heat.
    • When you can hold your clean finger in the cooled milk for a full 10 seconds, the milk is ready for the starter yogurt. Mix two cups of starter yogurt with two cups of cooled milk in a separate bowl. Pour the yogurt and milk back into the milk.
    • Cover the stovetop pot and wrap it in a towel. Allow the yogurt to form for 24 hours. 

    Notes

    • If desiring more tangy yogurt, keep the yogurt forming at room temperature for 48 hours.
    • Once the yogurt is formed, store it in an airtight container in the fridge for up to two weeks.

    Nutrition

    Serving: 1cup | Calories: 154kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 128mg | Fiber: 0g | Sugar: 12g

    More Amazing Side Dishes

    • Butterflied Steamed Lobster Tails
    • Easy Boiled Lobster Tails
    • Perfectly Steamed Shrimp Cocktail
    • Roasted Butternut Squash Halves

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Judy

      May 14, 2022 at 10:26 am

      5 stars
      Simple and easy way to make yogurt at home the old fashioned way

      Reply

    Primary Sidebar

    Howdy, I'm Lily!

    toddler lily using her kitchen set

    I've been cooking things up ever since I was a kid. More about me

    Mediterranean Dips

    • Lebanese Baba Ganoush: The Ultimate Eggplant Dip
    • Labneh With Za'atar and Olive Oil
    • Labneh With Mashed Garlic Paste
    • Black Olive Tapenade Without Anchovies

    Mediterranean Recipes

    • Sautéed Lemon Garlic Butter Shrimp
    • Oven Broiled Lamb Kabobs
    • Epic Fatoosh Salad With Pomegranate
    • The Best Spanakopita Pie

    Lebanese Food

    the best traditional lebanese food recipes

    Family-Style Recipes

    • Steelhead Trout with Garlic Lime Butter Sauce
    • Meatless Baked Ziti
    • Blanched Asparagus With Garlic Aioli
    • Stovetop Pot Roast

    Footer

    ↑ back to top

    Stay Connected

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Legal Stuff

    Privacy Policy

    Terms & Conditions

    Accessibility Statement

    About

    The Matbakh

    About Me

    Contact

    Resources

    Shop

    Recipe Index

    Video Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2023 Amooni Media LLC