- Pour milk into a saucepan and heat over medium-low heat.
- Stir occasionally until it reaches 180°F (82°C) (hot but not boiling).
- Remove from heat and let cool to 110°F (43°C) (warm but not hot).
Step 2: Add the Yogurt Starter
- In a small bowl, mix 2 tablespoons of plain yogurt with a little warm milk.
- Stir this mixture back into the pot of warm milk.
Step 3: Let It Ferment
- Pour the milk mixture into a clean jar or container.
- Cover and keep in a warm place (like an oven with the light on or wrapped in a towel).
- Let it ferment for 6–12 hours, depending on how tangy you like it.
Step 4: Chill & Enjoy
- Refrigerate for at least 2 hours before eating.
- Stir and serve with honey, fruit, or granola!
Serving and Storage Tips
- Store in the fridge for up to 1 week.
- Use ½ cup of this batch as a starter for your next homemade yogurt.
- Strain through a cheesecloth for thicker Greek-style yogurt.
Variants
- Greek Yogurt – Strain for 1 hour to remove excess whey.
- Lactose-Free Yogurt – Use lactose-free milk.
- Coconut Milk Yogurt – Use canned full-fat coconut milk and probiotic capsules.
- Vanilla Yogurt – Stir in 1 teaspoon vanilla extract after chilling.
FAQ
1. Can I use low-fat milk?
Yes, but whole milk makes it creamier.
2. Why is my yogurt runny?
It may need more fermentation time or a better starter yogurt.
3. Can I use flavored yogurt as a starter?
No! Only use plain yogurt with live active cultures.
4. What if my yogurt smells sour?
A slight tang is normal, but if it smells off, discard it.
5. Can I make it in an Instant Pot?
Yes! Use the « Yogurt » function and let it ferment for 8 hours.
Final Thoughts
This 2-ingredient homemade yogurt is simple, natural, and incredibly delicious. No fancy equipment needed—just milk, yogurt, and patience!
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