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Homemade Yogurt

Total Time

Prep: 5 min. + chilling Cook: 20 min. + standing


about 2 quarts

You'll be surprised how easy it is to make homemade yogurt. Top with granola and your favorite berries. —Taste of Home Test Kitchen
Homemade Yogurt Recipe photo by Taste of Home


  • 2 quarts pasteurized whole milk
  • 2 tablespoons plain yogurt with live active cultures


  1. In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.)
  2. Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars.
  3. Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, until yogurt is set, 6-24 hours, tilting jars gently to check consistency. (Yogurt will become thicker and more tangy as it stands.)
  4. Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.

Nutrition Facts

1 cup: 151 calories, 8g fat (5g saturated fat), 25mg cholesterol, 107mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 whole milk.

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