How to make homemade yogurt

Making homemade yogurt ain't no thang. Our step-by-step recipe is a great weekend project.

How to make homemade yogurt

Photo: Maya Visnyei

How to make homemade yogurt

Culture club

When it comes to yogurt, it’s all about bacteria. In particular, two bacterial cultures: lactobacillus bulgaricus and streptococcus thermophilus. These two cultures convert some of the lactose (sugar) in the milk into lactic acid, which then causes the milk to curdle thermometer, and firm. There are plenty of ways to make plain yogurt your own. We’ve suggested jam, but you can also add honey or fresh fruit, too. For this recipe, any type of milk will do, even cream (higher milk fat equals creamier and smoother). 

Two canning jars filled with homemade berry-filled yogurtPhoto: Maya Visnyei


You'll need: 4 cups milk, 1/2 cup plain yogurt with “active cultures”, jam.

You can purchase powdered yogurt starter online, but a little bit of plain store-bought yogurt works just as well. (Make sure it says “active bacteria” on the label.) 

Measuring cup with milk, plain yogurt with active cultures and jamPhoto: Maya Visnyei


Kitchen equipment

Saucepan, kitchen thermometer, large bowl, whisk, baking sheet, clean towel, 9 1/2-cup jars

Baking sheet with a towel and canning jars, a metal bowl with a whisk and a pot with candy thermometerPhoto: Maya Visnyei

Step 1

Heat milk in saucepan to just below boiling (180° to 200°F). Use thermometer to measure the temperature. Remove from stove and let cool to about 95°F to 115°F. (You can speed this up by placing saucepan in ice water.)


Saucepan of milk with candy thermometer in itPhoto: Maya Visnyei

Step 2

Scoop yogurt into bowl and whisk in cooled milk until combined.

Metal bowl with girl measuring cup of yogurt into itPhoto: Maya Visnyei


Step 3

Spoon jam into clean jars, top with milk-yogurt mixture and place lids on.

Girl putting red jam into bottom of canning jarsPhoto: Maya Visnyei

Step 4

Preheat oven to lowest temperature; turn off but keep the light on to keep it warm (110°F is the ideal temp). Place jars on towel-lined baking sheet, wrap well and put them in oven; leave in for 4 to 6 hrs, or until yogurt sets and tastes tangy. Place jars in fridge to chill. Keeps for 7 to 10 days.

Canning jars with yogurt in them sitting on a baking sheet with towelPhoto: Maya Visnyei

Read more:
11 recipes that your kid can eat with ketchup
11 recipe projects to take on this weekend
6 chili recipes to chill out with

This article was originally published on Jun 11, 2017

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