Homemade 2-Ingredient Yogurt Recipe – Easy & Creamy!

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  1. Pour the milk into a saucepan and heat over medium heat until it reaches 180°F (82°C). (If you don’t have a thermometer, heat until it’s steaming but not boiling.)
  2. Remove from heat and let it cool to 110°F (43°C)—warm but not hot.

Step 2: Add the Yogurt Starter

  1. In a small bowl, mix 2 tablespoons of yogurt with a little of the cooled milk until smooth.
  2. Stir this mixture back into the pot of milk and mix well.

Step 3: Let It Ferment

  1. Pour the milk mixture into a clean container or jar.
  2. Cover with a lid or cloth and place in a warm spot (like an oven with the light on, wrapped in a towel, or in an Instant Pot on the « yogurt » setting).
  3. Let it sit undisturbed for 6-12 hours (longer for tangier yogurt).

Step 4: Chill & Enjoy

  1. Once thickened, refrigerate for at least 4 hours before serving.
  2. Stir well and enjoy plain or with honey, fruit, or granola!

Storage Tips

  • Store in an airtight container in the fridge for up to 1 week.
  • Save 2 tablespoons of yogurt to use as a starter for your next batch!

Variants & Add-Ins

  1. Greek Yogurt – Strain through a cheesecloth for a thicker texture.
  2. Flavored Yogurt – Stir in honey, vanilla, cinnamon, or fruit puree after chilling.
  3. Dairy-Free Option – Use coconut milk and a dairy-free yogurt starter.
  4. Sweeter Yogurt – Add a teaspoon of maple syrup or agave before refrigerating.

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 time to ferment or you can strain it for a thicker consistency.

3. Do I need a yogurt maker?
No! Just keep it warm by wrapping in a towel or using the oven light method.

4. Can I freeze homemade yogurt?
Yes, but it may affect texture. It’s better used for smoothies!

5. How do I make it tangier?
Let it ferment for up to 12 hours for a stronger flavor.

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