Yogurt bacteria multiply 10,000 times in 4 hours at exactly 110°F—one degree off kills the entire culture.
Homemade Yogurt
Discover the joy of crafting your very own creamy, zesty yogurt right in your kitchen! With just a few simple ingredients like whole milk and a splash of live culture, you’ll be amazed at how easy it is to whip up this probiotic powerhouse. Say goodbye to store-bought and hello to homemade goodness that’s perfect for breakfast or a healthy snack!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 gallon of whole milk (3.79 L)
- 1 cup of your previous yogurt (with live cultures) (240 ml)
👨🍳 Instructions
- 1
Warm 1 gallon of whole milk in a heavy pot until just boiling.
- 2
Lower to a gentle simmer for 30 min - this makes it extra creamy.
- 3
Cool down to 110°F (warm but not hot).
- 4
In a small bowl, mix about 1 cup of your previous yogurt (with live cultures) with a few spoonfuls of the warm milk, or yogurt starter.
- 5
Stir that back into the pot gently and add to jars you prefer. I like glass jars.
- 6
Cover with warm blankets and incubate somewhere warm (like the oven) for 12 hours.
- 7
In the fridge for another 12 hours.
💡 Pro Tips
- ✓Heat milk to exactly 180°F before cooling to 110°F because this temperature denatures whey proteins, allowing them to form a stronger gel network that creates thicker yogurt.technique180°F
- ✓Maintain incubation temperature at 105-115°F for optimal bacterial activity - below 100°F slows fermentation dramatically, above 120°F kills beneficial cultures.timing105-115°F
- ✓Use a 1:16 ratio of starter to milk (1 cup starter per gallon) because too much starter creates excessive acidity that inhibits proper fermentation.ingredient1:16 ratio
- ✓Temper your starter by gradually mixing it with warm milk in 3-4 additions to prevent thermal shock that kills up to 80% of live cultures.technique80% culture loss
- ✓Create a consistent 110°F environment using an oven with just the light on, which maintains 105-115°F without temperature fluctuations that disrupt fermentation.equipment105-115°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Yogurt bacteria multiply 10,000 times in 4 hours at exactly 110°F—one degree off kills the entire culture.
Homemade Yogurt
Discover the joy of crafting your very own creamy, zesty yogurt right in your kitchen! With just a few simple ingredients like whole milk and a splash of live culture, you’ll be amazed at how easy it is to whip up this probiotic powerhouse. Say goodbye to store-bought and hello to homemade goodness that’s perfect for breakfast or a healthy snack!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 gallon of whole milk (3.79 L)
- 1 cup of your previous yogurt (with live cultures) (240 ml)
👨🍳 Instructions
- 1
Warm 1 gallon of whole milk in a heavy pot until just boiling.
- 2
Lower to a gentle simmer for 30 min - this makes it extra creamy.
- 3
Cool down to 110°F (warm but not hot).
- 4
In a small bowl, mix about 1 cup of your previous yogurt (with live cultures) with a few spoonfuls of the warm milk, or yogurt starter.
- 5
Stir that back into the pot gently and add to jars you prefer. I like glass jars.
- 6
Cover with warm blankets and incubate somewhere warm (like the oven) for 12 hours.
- 7
In the fridge for another 12 hours.
💡 Pro Tips
- ✓Heat milk to exactly 180°F before cooling to 110°F because this temperature denatures whey proteins, allowing them to form a stronger gel network that creates thicker yogurt.technique180°F
- ✓Maintain incubation temperature at 105-115°F for optimal bacterial activity - below 100°F slows fermentation dramatically, above 120°F kills beneficial cultures.timing105-115°F
- ✓Use a 1:16 ratio of starter to milk (1 cup starter per gallon) because too much starter creates excessive acidity that inhibits proper fermentation.ingredient1:16 ratio
- ✓Temper your starter by gradually mixing it with warm milk in 3-4 additions to prevent thermal shock that kills up to 80% of live cultures.technique80% culture loss
- ✓Create a consistent 110°F environment using an oven with just the light on, which maintains 105-115°F without temperature fluctuations that disrupt fermentation.equipment105-115°F