How to Make Yogurt Whether you’re making regular or Greek yogurt, it’s incredibly easy, requires virtually no prep work and the outcome will amaze you: Wonderfully thick, creamy, luxuriously delicious yogurt! This homemade yogurt recipe is SO good and SO easy, you’ll NEVER need to buy store-bought again!
How long does it take you to pour a gallon of milk into a slow cooker? That’s how much prep time is involved in making this gloriously thick, rich, creamy Easy Homemade Yogurt recipe! And you have full control over its thickness – we’ll show you how to make Greek yogurt or regular yogurt, your choice!
Why Should I Make My Own Yogurt?
There are several advantages to making your own yogurt: It tastes better, has a better texture, is MUCH CHEAPER, and it’s MUCH HEALTHIER than store-bought because it has a MUCH HIGHER PROBIOTIC CONTENT. Really, it’s a complete win-win!
What Kind of Milk Should I Use to Make Yogurt?
For the thickest, creamiest yogurt we recommend whole milk but you can also use 2% and even skim milk.
How to Make Greek Yogurt
The difference between making regular and Greek yogurt simply comes down to how long you strain it. More on that in the recipe below.
What Do I Need to Make Yogurt?
- Milk
- Plain yogurt (as a starter culture)
- Cheesecloth
- Thermometer
- Pot or Slow Cooker
- Colander
Besides milk you’ll need some plain yogurt as a starter culture for your initial batch. Then you can use yogurt from that batch for your next batch and so on. There is no need to buy a special starter culture, all you need is plain yogurt. The plain yogurt will act as a starter culture to introduce healthy bacteria/probiotics to your homemade yogurt. It is essential that the yogurt you use has live cultures in it. Most grocery stores sell plain yogurt with live cultures but just be sure to check the label on the container confirm that it has l. bulgaricus and s. thermophilus in it.
You will also need some cheesecloth to strain the yogurt (trust me, it’s much easier than it may initially sound). I use and recommend this cheesecloth brand because it’s 100% unbleached cotton, is high grade, is very durable for multiple uses, and you get a ton of it. Overall it’s the best value I have found for the quality.
You’ll also need a thermometer. Heating the milk to right temperature and then reducing it to the right temperature are both critical to the success of your yogurt.
The other item you’ll need is either a slow cooker or a large, heavy stock pot and a colander for straining.
© Piliphoto | Dreamstime
Slow Cooker or Stovetop to Make Yogurt?
You can use either with great success and the choice is entirely up to you.
Using a Slow Cooker:
Pros: The heating process is slow and gentle so there is no risk of scorching the milk and having to throw it all out. Plus it’s hands free and the milk can heat up over the course of a few hours while you’re doing other things.
Cons: It takes a lot longer to heat up the milk than if you’re using a pot. But that’s only a disadvantage if you’re in a hurry.
Using a Stock Pot:
Pros: It’s much quicker than using a slow cooker. The milk heats up faster and then all you have to wait for is for it to cool back down and then set.
Cons: It requires your constant attention and as the milk gets hotter it requires constant stirring in order to prevent the milk from burning (and it can burn very easily if you’re not paying attention).
You can see that both have their pros and cons and it purely comes down to personal preference. I use and like both methods but generally use my slow cooker/crock pot more often because of the hands-free convenience of plugging it in and going about my daily tasks. Any crock pot or slow cooker will do the job. I use and love my Hamilton Beach Stay or Go 7 Quart Slow Cooker.
Do I Have to Bring the Temp to 180 F if I’m Using Pasteurized Milk?
Virtually every yogurt-making recipe will tell you to heat the milk to 180 degrees F before bringing it back down to 110 degrees F to inoculate it with a starter culture. The question you may ask yourself is, if I’m using pasteurized milk already do I need to heat it to 180 degrees or can I just skip that step?
Here’s what I’ve learned: Heating it to 180 degrees isn’t for the purpose of killing unwanted bacteria as much as it is for creating a thick texture. The heat changes the structure of the proteins in the milk and enables it to thicken into yogurt. I wanted to test that for myself and heated the milk to just a little over 110 degrees, added the starter culture, and proceeded from there. It hardly thickened at all. But when I heat it to 180 degrees, then let it cool to 110 degrees before adding the starter, it thickens up beautifully.
What is Whey?
That yellowish liquid that’s left over after you strain the yogurt….that’s called whey. When making homemade yogurt, you’ll always end up with some whey as a by-product. The longer you strain the yogurt, the thicker it will get, the more whey it will yield. If you strain it to full capacity for an extra thick Greek yogurt, you’ll end up with about 8 cups of whey, but every batch will be different.
Whey is milk minus the fats and solids. It’s basically water with lactose and protein. And it’s the protein that’s the valuable ingredient here. Milk contains two types of protein, casein and whey. Most of the casein ends up in the yogurt and the whey is in the liquid by-product.
How to Use Leftover Whey
I’m so glad you asked! Whey is a great source of protein and is used in powdered form in protein shakes and protein bars. But how can you this leftover liquid whey? Here are a few ideas:
- Use it in place of water when you’re making broth or soup for an extra rich broth.
- Use it in place of water for baking bread or pastries.
- Add it to your smoothies of an extra protein boost.
- If you have a vegetable garden, use it lower the pH level of your soil if you’re growing things that prefer soil with a higher acidity level, like tomatoes.
Can You Freeze Whey?
Yes, it can be frozen for up to 6 months.
Can I Make a Smaller Batch of Yogurt?
This recipe calls for a gallon of milk because this yogurt will keep for a good 2 weeks in the fridge, giving you plenty of time to finish it off. (Note that a gallon of milk won’t yield a gallon of yogurt. It will yield about 2 quarts of yogurt depending on how long you strain it.) If however you would prefer to make less you can absolutely cut the recipe in half and use a half gallon instead. Just be sure to remember to reserve enough of the yogurt to act as the starter for your next batch.
How Much Protein and Calories Are in My Yogurt?
This is a question I get frequently. Calorie count and protein content will depend on how much whey was removed in the straining process and there really isn’t a way to measure that. Even calories are hard guess because through the straining process the end product is much more condensed that the original milk product. The best we can do is estimate.
© Fortyforks | Dreamstime
Homemade Yogurt Troubleshooting
“My yogurt didn’t set and I have yogurt soup!”
There may be an occasion or two when your yogurt doesn’t set properly. I’ve made probably close to 50 batches and fortunately it’s only happened to me twice but it was nevertheless disappointing. Many factors can be at play for a failed batch, anything from the first step to the last. If you’ve done everything right and have followed every step correctly from start to finish, all I can say is that the yogurt-making process involves fragile live bacteria and sometimes, well, they have a mind and will of their own. And if you’re using store-bought yogurt as your starter culture, it may claim to have live bacteria that is…no longer live. The only thing to do is try again with a new batch. But just because it failed turning into yogurt doesn’t mean you can’t still enjoy it.
Don’t throw out the “soup!”
Throughout Europe and other parts of the world you can get a variety of delicious plain and flavored yogurt drinks. You can drink your yogurt milk and you’ll still be benefitting from those healthy probiotics. Add some honey or flavored syrups or blend in some berries or fruits of your choice and enjoy it in smoothie form!
Ways to Eat Yogurt
The ideas are almost endless. Here are a few:
- Add fresh berries or cut up fresh fruits to enjoy with your yogurt along with a sprinkle of cinnamon and/or a drizzle of honey or maple syrup for a healthy breakfast or snack.
- Make parfaits with fresh fruit and granola.
- Blend it with fresh or frozen fruit or with nuts, peanut/cashew/almond butter, chocolate, etc. to make smoothies.
- Add other ingredients and seasonings to use as a sandwich, toast or bagel spreads.
- As the base of a savory dip for oven-baked chips, bread or raw veggies.
- As the base of a sweet dip for fresh fruits or toasted cinnamon pita strips.
- Use it in place of mayonnaise for ranch and other creamy dressings.
- Make homemade tzatziki sauce.
- Replace sour cream and buttermilk with yogurt in baked goods like cakes, muffins and pancakes.
- Make yogurt fruit popsicles.
- Use it in place of sour cream for things like tacos, enchiladas and burritos.
- Use it in place of mayonnaise for egg, tuna, chicken and potato salads.
The way I most commonly enjoy my yogurt is simply stirring in a spoonful of fruit preserves with a little powdered stevia for a healthy, low-carb treat to satisfy my sweet tooth. Another favorite way is to make vanilla yogurt by stirring in some high quality vanilla bean paste.
© Corinna Gissemann | Dreamstime
How to Make Yogurt
You’re going to love how rich and creamy this yogurt is – it’s almost like eating dessert!
Let’s get started!
IF USING A STOCK POT INSTEAD OF A SLOW COOKER: If you’re in a hurry or don’t have a slow cooker you can use a stock pot. Simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.
Pour the milk into the slow cooker and set it to HIGH. Go about your business, it’ll take at least 2 hours (usually longer) before the temperature’s up to 180 degrees. Use a thermometer to check the temperature.
Once the temperature is up to 180 degrees, turn off the slow cooker or stove top and let the milk cool to 110 degrees F. Again, go about your business, this will take at least another 2 hours.
Once the temperature is 110 degrees, mix a little of the warm milk into the room temperature starter yogurt, then gently but thoroughly stir it back into the milk using up and down, left and right motions (not circular). Close the lid and turn off the slow cooker.
Wrap a large bath towel around the slow cooker and let it sit undisturbed in a draft-free, room temperature (or warmer) area for 10-12 hours or overnight. If the environment is too cool the yogurt will not set.
When you remove the lid you’ll find that the milk has thickened and the whey has separated.
Look at that fabulous thick texture! The transformation is almost magical. You’ll be so excited the first time you make this! I still get excited every time I lift the lid.
Line a colander with some cheesecloth.
I currently use this cheesecloth. It’s great quality and you get a lot of it for an excellent price.
Pour the yogurt into the cheesecloth. If it doesn’t all fit (depending on the size of your colander), let the yogurt strain until there’s room enough to add the remaining yogurt, then continue to strain.
Depending on how thick you want the yogurt, this will take several hours. For thick Greek yogurt, you’ll end up straining it for at least 4 hours. That will also depend on the gauge of the cheesecloth. Set the colander on top of a large glass bowl. If leaving it to strain for several hours, you can put it in the fridge if you prefer and let it strain there.
See the liquid in the glass bowl above right? That’s whey. See the section “How to Use Whey” for ideas.
Store the yogurt covered in the fridge for up to 2 weeks. When you’re ready to make another batch, use some of the previous batch for the starter culture.
If fully strained to make Greek yogurt, you’ll end up with about 2 quarts (8 cups) of whey and 7-8 cups of Greek yogurt.
You’ll end up with less whey and more yogurt if you strain it less to make regular yogurt.
Cook with it, bake with it, eat it plain or with a variety of mix-ins, whatever your heart desires!
Enjoy!
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For another probiotic-packed superfood, check out our comprehensive tutorial on
How to Make Sauerkraut!
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How To Make Yogurt
Ingredients
- 1 gallon whole milk, 2% or skim milk (whole milk is recommended for thickest, creamiest results) (see note about using raw milk) *this method does NOT work with non-dairy alternatives
- 1 cup plain yogurt at room temperature, either from previous batch or store-bought (**The yogurt must have live cultures in it to work. Check the ingredients to make sure they include l. bulgaricus and s. thermophilus.)
- Equipment:
- Slow cooker or Pot
- Thermometer
- Cheesecloth
- Colander
Instructions
- IF USING A STOCK POT: If you're in a hurry or don't have a slow cooker you can use a stock pot. Simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.IF USING A SLOW COOKER: Pour the milk into a slow cooker set to HIGH and close the lid. It will take 2-3 hours before the temperature of the milk is up to 180 degrees F. Check it with an instant-read thermometer. Once it's at 180 degrees, turn off the slow cooker, close the lid, and let the milk cool to 110 degrees F. This will take another 2-3 hours. Once the temperature is between 110 and 115 degrees F, add some of the warm milk to the plain yogurt, stir to combine, and then gently but thoroughly stir the mixture back into the milk in the slow cooker using up and down, left and right motions (not circular).
- Close the lid, wrap the slow cooker or stock pot with a large bath towel, and let it sit undisturbed in a non-drafty place at room temperature (or warmer) for 10-12 hours or overnight. If the environment is too cool the yogurt will not set. During this process the milk will have thickened and the whey will have started separating from the milk.
- Line a colander with a cheesecloth and pour the yogurt into it. Set the colander over a large glass bowl and let it strain at room temperature for several hours, until you've achieved the desired thickness (length of straining time will also depend on the gauge of the cheesecloth. I use this cheesecloth - excellent quality and you get a lot of it for a great price) For thick Greek yogurt plan on at least 4 hours. You'll end up with about 8 cups of whey and 7-8 cups of Greek yogurt.
- Store the yogurt in the fridge in an airtight container, preferably a glass bowl for up to 2 weeks. When ready to make another batch of yogurt, use a cup of the previous batch as the starter culture.
Notes
**You don't have to use the slow cooker method. For a quicker method simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.
Nutrition
First published on The Daring Gourmet June 2017
Brendan says
Hey Kimberly! I’m in the process of straining now (have been for 6.5 hours now, using cheesecloth) and don’t see it getting thick to the consistency of Greek yogurt. Any suggestions? It did lose a significant amount of whey but it’s still very creamy rather than thick like a typical Greek yogurt.
Kimberly @ The Daring Gourmet says
Hi Brenda, just let it keep straining a few more hours – it can take quite a while depending on how thick you want it.
Mary Clouda says
In the instructions, you say to let the milk cool to 110 and then to turn off the slow cooker. The slow cooker had been turned off in the previous step. Was that a goof or do I need to turn the crockpot back on between those steps (which doesn’t make sense if we’re cooling the milk from 180)? Just looking for clarity before I waste a half gallon of grass-fed milk and high quality yogurt…. I’m excited to try your recipe!
Kimberly @ The Daring Gourmet says
Hi Mary, yes, that was a goof and thanks for catching it :) Correct, the slow cooker is already turned off to allow the temp to come down. You will not turn it on again after that point. Good luck and please let us know how it goes!
Colleen says
Hi I’ve made homemade yogurt from my raw milk share in my instant pot many times and it’s always tasty. My question is on the timing of transferring to the cheesecloth for strain it. Can the yogurt go right in to be strained when it is still warm and just set from its 10-12 hour inoculation time or do I need to refrigerate the set yogurt first overnight then transfer to strain? I hope this question makes sense, I’ve never been clear on if it’s ok to “disturb” the yogurt once it’s set but still warm. Thanks!
Kimberly @ The Daring Gourmet says
Hi Colleen, once the yogurt is set you can strain it immediately – no need to refrigerate it first. That said, if for whatever reason you wanted to hold off straining it, you can refrigerate it and then strain it later. Either way is fine.
Jean says
Hi Kimberley, I’ve made my Greek yoghurt this way for many years but recently I tasted coconut Greek yoghurt and it was gorgeous. Have you ever made coconut Greek yoghurt and if so how?
Kimberly @ The Daring Gourmet says
Hi Jean, making coconut yoghurt involves a very different method which is not included in this tutorial (but you can easily find it online). The method presented here is for dairy milk products.
Leslie Parrish says
I made this with my leftover soy milk and cashew milk mixed together. Used 4 tbsp Noose yogurt and 4 Jarrow probiotics. Used my slow cooker worked perfectly and this was my first try. So happy.
Kimberly @ The Daring Gourmet says
That is super fascinating, Leslie, I’ll have to experiment with that. Thanks so much for that info!
Marion Daniels says
I used whole Milk and my slow cooker – best yogurt i have ever tasted, thick, rich and creamy.
Kimberly @ The Daring Gourmet says
That’s fantastic, Marion, I’m so glad you enjoyed it, thank you!
Marion Daniels says
Yesterday I made half the amount using my own starter and it turned out equally good. A much more manageable amount for my husband and me. 👍
teddybaer says
W O W came out perfect and tastes great using 1 qt 2% and 1/2 cup ASTRO Original Balkan yogurt. Way better than mothers “Dicke Milch” from the old window sill.
Kimberly @ The Daring Gourmet says
Fantastic, teddybaer, thanks so much for the feedback!
Donna says
Made your recipe and it was delicious! Since I didn’t have cheesecloth I used XL coffee filters. I now have cheesecloth so will use it next time. Thank you for sharing.
Kimberly @ The Daring Gourmet says
Wonderful, Donna, thank you so much!
Sharla says
So exciting and fascinating to make yogurt like this, mine is straining now and is a success! Thank you so much Kimberly, for the recipes and your attention to detail is appreciated. Yours is one of my top 3 favorite blogs and not a single recipe you have posted has ever failed me. The world is better with you in it!
Kimberly @ The Daring Gourmet says
You’re such a gem, Sharla, thank you <3 And it's so good to hear from you again! :) I'm thrilled your yogurt was a success. There are so many fun things you can do with this method - strain it even longer until it's super thick and then add fresh herbs, garlic, spices, or go for sweet combos like blueberries and lemon zest, and make your own healthy spreadable cheese. Good stuff! Thanks again and Happy New Year, Sharla! :)
Vicki says
My husband only eats the carb master yogurt from Kroger. how can I make this yogurt recipe lower carb?
Kimberly @ The Daring Gourmet says
Hi Vicki, Carb Master yogurt isn’t made with just regular milk and has a ton of other ingredients/fillers in it. This recipe is only for yogurt made from real milk.
Monica Bee says
Hands-down the best yogurt recipe out there. Thank you for taking the time to explain the logistics in detail. This recipe is, by far, the easiest to follow and yields the best results. I have used this recipe four times and it is a consistent crowd pleaser in my family. My kids brag about my homemade yogurt :-)
Kimberly @ The Daring Gourmet says
That’s wonderful, Monica, thank you so much!
José Fausto says
I just made a batch of greek yogurt with my mom and it turned out perfect! It has a beautiful texture and a taste better than any commercially bought brand. Thank you very much!
Kimberly @ The Daring Gourmet says
Thanks so much, José, I’m happy you and your mom enjoyed it!
Texas Nana says
I add a little powdered milk ( 1/3 cup at most)to help thicken the yougurt. Add at beginning of yogurt process. I usually cook everything in a pot on stove . Pour in small canning jars and leave in oven overnight with oven light on. I have also made in crock pot and just covered unplugged crockpot with my inverted foil lined cooler/grocery bag (zipper down over crockpot)and leave overnight. I make plain yogurt as it is more versatile. We add mexican vanilla and honey or fruit as we serve yogurt in mornings. My grandson just wants honey and grapenut cereal in his for crunch!! I tend to pour yougurt in half pint to pint jats so we have more individual servings.
Cudney says
I have been making yogurt for years and heat mine in the microwave. It takes about 19-21 minutes in mine to do a half gallon. I then set the bowl in my sink with water and ice cubes to cool it down to about 110 degrees, stirring about every 5 minutes. It takes about 13-15 minutes and I check the temperature often. I then add my starter and incubate it. I think the tartness comes from the length of time you incubate it. The longer you incubate, the tarter it is. You can also use whey as a starter for your next batch – about 1/3 cup, I think.
Donna says
Your recipe was recommended by a friend and I am looking forward to trying it. How would I add a flavor like frozen peaches?
Kimberly @ The Daring Gourmet says
Hi Donna, any flavorings need to be added after the yogurt is done setting and is drained. Then you can add whatever you like – sweetener, honey, syrup, fruit preserve, including fresh or frozen fruits like peaches.
Patti says
EXCELLENT OUTCOME, THANK YOU! Just finished up my second batch of homemade Greek yogurt. For my first, I only used 1/2 gallon to try it. This time I used one full gallon of organic milk and I didn’t realize I had purchased the ultra pasteurized milk until I began the straining process. It has a beautiful thickness and the flavor is really so much better than purchased yogurt. I love Greek yogurt and have tried numerous brands on the market but this really does taste much better. Thank you again for publishing this and other recipes.
Kimberly @ The Daring Gourmet says
That’s wonderful, Patti, I’m so glad it was a success, thank you!
Barb P says
Can I make a half recipe?
Also, can I mix types of dairy milk, for instance, using some whole and some 2% or skim milk?
Kimberly @ The Daring Gourmet says
Hi Barb, yes to both questions :)
Carlee says
I made this yogurt for the first time and the flavor is delicious but the texture turned out a bit gritty and not very smooth (kind of like ricotta cheese). Any thoughts what went wrong or how to fix it? I’m thinking about putting it in my food processor/blender to try and make it smoother.
Thanks!
Anonymous says
It sounds like your milk cooked a little. Stirring more often should fix this.
Elise says
Thank you for the thorough recipe! I have been using it for a few years with generally great results!
One question: Sometimes my yogurt is super subtle and creamy and other times, its much more sour. Both taste good, but I prefer it less sour. I’ve been using the same little starter from the previous batch for many batches. Is it the milk I’m using or do we think its the starter? Any insight would be helpful!
Kimberly @ The Daring Gourmet says
That’s wonderful, Elise! Reusing starter from the same batch over and over might be the reason for that. I typically use the starter from the previous batch each time.
Elise says
That’s what I do too, just unable to communicate that ;) I save about 1 cup from each new batch I make for the next batch (so the starter is always about 2 weeks old). I guess I’m just unclear on what gives the tang in yogurt- the starter or the milk? I always get whole milk, but use a few different brands. I don’t have quite enough experience to know if the milk affects tang and I should be more consistent with the same milk brand/type or if I should just start with a brand new starter once a batch seems more sour. Thoughts? Thanks!
Kimberly @ The Daring Gourmet says
Hi Elise, generally the longer something “ferments”, which translates to more healthy bacteria, the more sour it becomes. So my guess is that the level of tang is likely related to how long the yogurt sits outside the fridge and what the temperature of the environment is that it’s sitting in. The warmer the environment the faster the fermentation.
NRR says
Totally worked! Nice and thick on the first try!
Kimberly @ The Daring Gourmet says
Fantastic, NRR, thanks for the feedback!
Anonymous says
This recipe is awesome. My first try and I achieved the most thick, yummy, beautiful Greek yogurt! Thank you
Johanna says
Hi, I’m just wondering if you are able to use vanilla Greek yogurt with active bacterial cultures instead of plain Greek yogurt? And is it always necessary to strain the yogurt? Thanks!
Kimberly @ The Daring Gourmet says
That’s a good question, Johanna, I have not tried flavored yogurt as the starter and am not sure whether or not the added ingredients will interfere with the process. As for straining, that just comes down to personal preference and how thick you want your yogurt.
Rose says
I always use vanilla or coconut flavored Greek yogurt for my starter. It works great in my instant pot.
Laura says
Hello! I made this for the first time, but my yogurt is so thick their seems to be no whey to separate at this step. Did I do something wrong? I hope that makes sense.
Kimberly @ The Daring Gourmet says
Hi Laura, that’s great that it’s already so thick! It’s totally your choice at this point – if it’s thick enough to your liking then there’s no reason at all to strain it. But if you prefer it thicker then strain it – there’s definitely whey in there that will come out :)
Laura says
Thank you so much! I did try to strain it but there was a lot of yogurt in my whey so I think I need a better cheese cloth. Definitely will be making it again. Thank you so much!
Denise says
Have you had troubles with your yogurt “turning”? It seems like I can only make up to 4-5 batches using the starter before the yogurt ferments and I have to buy a new yogurt from the store to begin again. Any idea of what I need to do differently?
Jacqueline says
I’m curious why, or how important it is, to not stir the starter in a circular motion?
Also, if I heat it to 180° in a stock pot and then add the starter and then transfer everything to the crockpot, could I just let it sit on the “warm” setting while it sets? Or is that too hot usually?
Crystal Stump says
Adding the starter when the milk is at 180 will kill your starter. The milk needs to cool to about 110 before you add starter ☺️
Ali says
Hi Denise! I am new to this but have been making yeast rolls for years. I am guessing that since you are working with a live organism, you must avoid overhandling.
Cheers- Ali
Elisa says
Can I use a plastic liner in my crockpot when making Greek yogurt?
Kimberly @ The Daring Gourmet says
Hi Elisa, that shouldn’t be a problem at all.