Homemade Yogurt (Easy 2-Ingredient Recipe)

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There’s something special about cooking from scratch. Somehow, it connects you more to what you eat. Last week, I made yogurt at home for the first time, and it was surprisingly simple and satisfying. Watching the milk thicken and knowing I made it myself gave me a quiet sense of accomplishment.

Why I Made Homemade Yogurt

Greek yogurt in the Philippines can get pretty expensive, especially if you want to make it part of your everyday meals. Most of the yogurt brands you see in big supermarkets are imported, so the price naturally goes up because of shipping, storage, and import costs. There are local options too, like the ones made from carabao’s milk, but those are usually sold in smaller specialty stores and can still be pricey.

Since I’ve always wanted to include yogurt in my daily diet, making it at home felt like the most practical option. It’s more affordable, I know exactly what goes into it, and it’s something I can easily keep in my routine.

A Brief History of Yogurt

Yogurt has been around for thousands of years. Early herders in Central Asia and Mesopotamia discovered that milk left in warm conditions would naturally ferment, creating a simple, tangy dairy product.

In ancient Greece, a similar fermented milk called “oxygala” was enjoyed with honey or fruit. Over time, yogurt spread across cultures, becoming a staple in many diets.

Greek yogurt, as we know it today, is a more recent variation. Straining the yogurt removes whey, giving it a thicker, creamier texture. While it’s called “Greek,” the tradition of fermenting milk spans many cultures and thousands of years.

Making yogurt at home connects you to this long culinary tradition. A simple, centuries-old ritual you can enjoy in your own kitchen.

Greek Yogurt vs Greek-Style vs Plain Yogurt

Knowing the differences helps you choose the right type for your recipe or dietary preferences, especially when making homemade yogurt.

Plain Yogurt
It is made by fermenting milk with live active cultures, which turn the milk into a creamy, slightly tangy product. It has a smooth, pourable consistency and is less thick than Greek or Greek-style yogurt, making it versatile for drinking, cooking, or using as a base for sauces and dressings.

Greek Yogurt
Traditional Greek yogurt is strained multiple times to remove whey, which makes it thicker, creamier, and higher in protein than plain yogurt. It has a richer mouthfeel and slightly tangier flavor than plain yogurt. Straining also concentrates the protein, making it higher in protein per serving compared to regular yogurt.

Greek-Style Yogurt
It mimics the texture of Greek yogurt but is made by adding thickeners instead of straining. It’s thicker than regular yogurt but usually has less protein and can contain stabilizers or gums to achieve the creamy consistency.

Ingredients and How I Chose Them for my Homemade Yogurt

Before I started, I wanted to understand what each ingredient really did. Keeping it simple helped me avoid mistakes and made the whole process feel easier. Here’s a quick breakdown before you dive into the step-by-step process below.

Milk

Most people use whole milk for homemade yogurt because it creates a creamier, thicker texture. Whole milk tends to produce a rich, indulgent yogurt, which is why it’s often the go-to choice.

For my first attempt, I used Cowhead Lite Low-Fat Pure Milk. I wanted a lighter, more sustainable option that fits my budget and daily diet. Low-fat milk still provides enough protein and minerals, while keeping calories and saturated fat lower. This made it an ideal base for homemade yogurt that I can enjoy regularly without guilt.

Plain Yogurt with Live Cultures

When making yogurt, many people use plain Greek yogurt or any yogurt with live active cultures as a starter. These cultures are what ferment the milk into yogurt, giving it a smooth texture and mild tang.

For my first batch, I used Chobani Natural Light Greek Yogurt. I chose it because it has active cultures that reliably ferment the milk, helping the yogurt set well. Using low-fat milk made the yogurt slightly lighter than full-fat versions, but the starter still gave a smooth texture and mild, fresh tang. A good starter like this makes homemade yogurt easier and more consistent, especially for first-timers.

How I Made Homemade Yogurt at Home

Making homemade yogurt is surprisingly simple once you understand the steps and ingredients. Here’s exactly how I did it.

Step 1: Heat the Milk. Heating the milk is crucial because it changes the milk proteins, which helps the yogurt set properly. Slowly warm 1 liter of low-fat milk in a pot over medium heat until it reaches 180–190°F / 82–88°C. Use a kitchen thermometer to check the temperature.

Tip: Avoid boiling the milk. Gentle heat ensures proper fermentation and prevents a grainy texture.

Step 2: Cool the milk and mix in the starter yogurt. Once the milk reaches 180–190°F / 82–88°C, it from heat. Let it cool slightly to around 105–110°F / 40–43°C, which is the optimal temperature for adding your starter. Add 2–3 tablespoons of a yogurt starter of your choice. Mix with a small amount of warm milk to temper it. Then, whisk it gently into the rest of the milk.

Why this matters: The milk needs to be around 105–110°F / 40–43°C when adding the starter. Too hot will kill the cultures, and too cool can stop the yogurt from setting properly.

Step 3: Incubate the yogurt. Pour the milk mixture into a clean glass or ceramic container. Cover it with a lid or a kitchen towel to maintain warmth. Keep the container at a steady 110–115°F / 43–46°C for 6–8 hours, overnight works well.

Tip: Avoid moving or jostling the yogurt during incubation, as this can affect its texture. A warm oven with the light on or a yogurt maker works well, but for this batch, I used an insulated box and wrapped the glass container I used in a thick towel. This setup keeps the yogurt evenly warm throughout fermentation, helping it set beautifully.

Step 4: Check and refrigerate. After 6 to 8 hours of incubation, gently check if the yogurt has set. It should be thick, creamy, and slightly tangy. Transfer the container to the refrigerator and chill for at least 2 hours to firm up.

As shown in the photo, the yogurt should be creamy, slightly wobbly, and may have a thin layer of whey on top before refrigeration.

I’ve also added a printable version of this homemade yogurt recipe if you want to keep it handy.

Notes & Tips

1. Use fresh milk. The fresher the milk, the better the flavor and texture of your yogurt. Low-fat or full-fat milk works, but remember low-fat produces a lighter yogurt.
2. Choose a reliable starter. Use a plain yogurt with live active cultures. Even a small amount (1–3 tablespoons) is enough to kickstart fermentation.
3. Cover the yogurt while incubating. Use a lid or thick towel to keep heat in and prevent contamination.
4. Strain for thicker yogurt (optional). For Greek-style yogurt, strain the chilled yogurt through cheesecloth or a fine mesh to remove excess whey.
5. Flavor after setting. Add honey, vanilla, or fruits only after the yogurt has fully set. Adding flavor too early can interfere with fermentation.
6. Chill properly. Refrigerate for at least 2 hours to let the yogurt firm up. It will continue to thicken slightly while chilled.
7. Use clean equipment. Sterilize or thoroughly wash all containers and utensils. Any unwanted bacteria can affect the yogurt’s texture and flavor.

Let’s connect!

I’m trying to be more active on Instagram, and I’d love to connect with you there. A follow would inspire me to share more kitchen moments or the small tips I discover along the way. You can follow me here @barelysalted 🙂

If you want to try this recipe at home, some of the tools I used are available in my Shopee storefront, or or you can explore more recipes on my recipe page!

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Kitchen + Stereo

I recently came across this song by Bobby Caldwell called All or Nothing at All. It has this unhurried vibe that feels right for slow kitchen days, and I’ve been loving it!

Love,
Jezelle