Homemade Yogurt (Easy 2-Ingredient Recipe)
Learn how to make creamy and light homemade yogurt using just milk and a yogurt starter. Perfect for first-timers and a healthier, budget-friendly alternative to store-bought Greek yogurt.
Equipment
- Medium saucepan
- Food Thermometer
- Mixing spoon or whisk
- Clean jar or container with lid
Ingredients
- 1 liter low-fat milk or any milk of your choice
- 2–3 tbsp yogurt with live active cultures
Instructions
- Heat the milk. Pour 1 liter of low-fat milk into a pot and gently heat it over medium heat until it reaches about 180–190°F / 82–88°C. Stir occasionally to prevent a skin from forming or the milk from scorching. Heating the milk helps denature proteins, which improves the yogurt’s texture.
- Cool the milk. Remove the milk from heat and let it cool down to around 105–110°F / 40–43°C. This is the ideal temperature for adding your yogurt starter, warm enough for fermentation but not so hot that it kills the live cultures.
- Add the starter. Take 2–3 tablespoons of your chosen yogurt with live active cultures and mix it into a small amount of cooled milk until smooth. Then stir it back into the rest of the milk until fully combined.
- Ferment the yogurt. Pour the mixture into a clean container and cover it. Keep it in a warm, stable environment for 8–12 hours, depending on how tangy you like your yogurt. The longer it ferments, the tangier it becomes.
- Chill before serving. Once set, refrigerate the yogurt for at least 2–4 hours before eating. This helps firm it up and improves the texture.
- Optional: Strain for thicker yogurt. If you want a Greek-style thick yogurt, strain it through a cheesecloth or fine mesh for 10–20 minutes after chilling. This removes excess whey and results in a creamier, denser texture.