Creamy Homemade Yogurt is so luscious in taste and texture, and so simple to make, once you try it, you may never purchase it again. When you make yogurt at home, you control everything about it — quality of ingredients, thickness, and tartness of the finished product. Incubate your yogurt based on your taste preferences; more time for more tartness. For thinner yogurt, skip the nonfat dry milk.
Makes
8–10 servings (10 cups)
Total Time
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Ingredients
HEAT:
STIR IN:
Test Kitchen Approved
Test Kitchen Tip
If you plan to incubate the yogurt in jars (as opposed to a bowl), pay attention to the quantity you'll be able to make. A half recipe will fill 5 one-cup canning jars, which should fit in most slow cookers or Instant Pots.
Instructions
Heat milk with nonfat dry milk to 185°F in a double boiler over medium, stirring frequently, about 30 minutes. Immediately transfer milk to an ice bath; chill to 115°F and remove from ice bath.
Stir in yogurt or yogurt starter when milk cools to 110°F.
Ladle yogurt base into 8 to 10 half-pint glass jars or vessels with airtight lids and incubate with whichever method you choose from our How to Make Yogurt at Home article for 5–10 hours. Refrigerate yogurt at least 8 hours before eating. Yogurt will keep up to 2 weeks in the refrigerator.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cup
Calories: 117
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 17mg 5%
Sodium 121mg 5%
% Daily Value*
Carbs 12g 4%
Fiber 0g 0%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.