Stop Buying Yogurt! Make Your Own Using Two Ingredients
STOP Buying Yogurt! Make Your Own Using Two Ingredients is a easy American (Pennsylvania Dutch) recipe that serves 4. 150 calories per serving. Recipe by Amish Cooking on YouTube.
Prep: 45 min | Cook: 7 hrs 10 min | Total: 8 hrs 10 min
Cost: $1.10 total, $0.28 per serving
Ingredients
- 1 quart Whole Milk (Prefer whole milk for richest texture; 2% or 1% can be used for thinner yogurt; avoid ultra‑pasteurized milk if possible)
- 2 tablespoons Plain Yogurt (starter) (Unflavored, with live active cultures (Lactobacillus bulgaricus & Streptococcus thermophilus); any brand that lists these cultures on the label)
Instructions
Heat the Milk
Pour 1 quart of milk into the heavy‑bottomed saucepan and heat over medium heat, stirring occasionally with the wooden spoon, until small bubbles form at the edges and the milk reaches about 180°F.
Time: PT10M
Temperature: 180°F
Cool the Milk
Remove the pot from heat and let the milk cool to roughly 110°F. Stir occasionally; you can place the pot in a sink of cool water to speed the process.
Time: PT35M
Temperature: 110°F
Prepare the Starter Mixture
In a small bowl, combine 2 tablespoons of plain yogurt with about ½ cup of the warm (110°F) milk. Stir gently until fully blended.
Time: PT5M
Inoculate the Milk
Pour the starter‑milk mixture back into the pot of cooled milk and stir gently to distribute the cultures evenly.
Time: PT5M
Transfer to a Clean Jar
Wash the quart‑sized mason jar with hot, soapy water, rinse well, and pour the inoculated milk into it. Seal with the lid.
Time: PT5M
Incubate the Yogurt
Place the sealed jar in a warm spot (oven with only the light on, wrapped in a towel, or on a warm stove top) and let it sit undisturbed for 6–8 hours. Aim for about 7 hours for a balanced flavor.
Time: PT7H
Temperature: 108‑112°F
Check and Refrigerate
After the incubation period, tilt the jar. The yogurt should move as a solid, pudding‑like mass. If still liquid, let it ferment another hour or two. Once set, move the jar to the refrigerator to stop fermentation.
Time: PT10M
Temperature: 4°C
Save Starter for Next Batch
Scoop out 2 tablespoons of the finished yogurt, place it in a small clean jar, and store it in the refrigerator. This becomes your mother culture for the next batch.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, 1% milk, Raw milk from a trusted farm, Skim milk (will be thinner)
- Instead of Plain Yogurt (starter): Greek‑style plain yogurt with live cultures, Kefir (contains live cultures, but flavor differs), Store‑bought cultured buttermilk (check for live cultures)
Equipment Needed
- Heavy‑Bottomed Saucepan
- Wooden Spoon
- Kitchen Thermometer
- Small Bowl
- Quart‑Sized Glass Mason Jar with Lid
- Oven (light only) or Warm Spot (optional)
Critical Steps — Do Not Skip
- Heat the milk to 180°F
- Cool the milk to 110°F
- Mix starter with a small amount of milk first
- Transfer to a sterilized glass jar
- Maintain a steady 108‑112°F incubation for 6‑8 hours
Chef Tips from the Video
- A heavy‑bottomed pot prevents scorching and gives a smoother texture.
- If you lack a thermometer, the wrist‑test (warm bath water temperature) works well.
- Skim the skin that forms while cooling for a slightly richer final product, or stir it back in for extra creaminess.
Troubleshooting
Yogurt is runny or does not set.
Make sure the milk was heated to 180°F and cooled to 110°F before adding starter. Use whole milk and avoid ultra‑pasteurized milk.
Large amount of whey separates on top.
Stir the whey back in before serving, or strain the yogurt for a thicker consistency.
Off‑flavor or sour smell.
Check that the starter yogurt is fresh and contains live cultures. Contamination can occur if the jar or utensils were not properly cleaned.
Storage
Refrigerator: Up to 2 weeks; stir before serving if whey separates.
Freezer: Can be frozen for up to 2 months; thaw in refrigerator before use.
Room temperature: Do not store at room temperature longer than the incubation period.
Make-Ahead Tips
- Strain the finished yogurt through cheesecloth for 2 hours to make Greek‑style yogurt.
- Flavor the yogurt after refrigeration with honey, fruit, or vanilla – never add flavor before incubation.
- Freeze portions for smoothies or cooking later.
Frequently Asked Questions
What is the cultural significance and history of homemade yogurt in Pennsylvania Dutch cuisine?
Yogurt has been a staple in Pennsylvania Dutch farms for over a century, passed down through generations as a simple, nutritious breakfast and a base for cooking. The method mirrors ancient practices used by Bulgarians, Greeks, and other farming cultures, emphasizing self‑sufficiency and minimal ingredients.
What are the traditional regional variations of yogurt among the Pennsylvania Dutch and other German‑American communities?
Traditional Pennsylvania Dutch yogurt is made with whole milk and a small amount of previous‑batch starter, resulting in a mild, creamy texture. Some families strain it for a thicker, Greek‑style version, while others add a pinch of salt or use raw farm milk for a richer flavor.
How is homemade yogurt traditionally served in Amish households?
It is commonly served plain with honey, fresh fruit, or homemade jam for breakfast. It also appears in recipes like cucumber salad, baked goods, and as a base for creamy soups in Amish cooking.
During which occasions or celebrations is homemade yogurt especially valued in Amish culture?
Homemade yogurt is a daily staple rather than a holiday dish, but it is often featured at family gatherings, church potlucks, and during the harvest season when fresh milk is abundant.
What authentic ingredients are required for traditional Amish homemade yogurt versus modern shortcuts?
Authentic Amish yogurt uses only fresh milk (preferably whole) and a spoonful of previous‑batch plain yogurt containing live cultures. Modern shortcuts might add powdered starter cultures or sweeteners, which change the flavor and texture.
What other Pennsylvania Dutch dishes pair well with homemade yogurt?
Homemade yogurt pairs nicely with apple‑cabbage slaw, potato salad, and as a topping for fried chicken. It also works as a base for creamy dressings in beet salads and as a tenderizer for pork chops.
What are the most common mistakes to avoid when making homemade yogurt using the Amish Cooking method?
Common errors include overheating the milk (which can kill cultures), adding starter to milk that is still too hot, using flavored yogurt as starter, and not keeping the incubation temperature steady. Each mistake can lead to runny or off‑flavored yogurt.
Why does this homemade yogurt recipe use a small amount of starter mixed with a cup of warm milk before adding it to the whole batch?
Mixing the starter with a small portion of milk creates a uniform slurry, ensuring the live cultures are evenly distributed throughout the entire quart. Directly dropping the starter can create clumps that ferment faster, leaving other areas under‑fermented.
Can I make this homemade yogurt ahead of time and how should I store it?
Yes. After the incubation, refrigerate the yogurt immediately. It keeps well for up to two weeks in the fridge. For longer storage, freeze portions in airtight containers for up to two months.
What texture and appearance indicate that the homemade yogurt is properly set?
The yogurt should have a smooth, custard‑like consistency and hold its shape when the jar is tilted, similar to loose pudding. No large liquid pockets should be visible; a thin layer of whey on top is normal.
What does the YouTube channel Amish Cooking specialize in?
The YouTube channel Amish Cooking focuses on traditional Amish and Pennsylvania Dutch food preparation, emphasizing self‑sufficiency, low‑cost ingredients, and farm‑to‑table techniques.
How does the YouTube channel Amish Cooking's approach to yogurt making differ from other American cooking channels?
Amish Cooking stresses using only two natural ingredients, no commercial starter powders, and relies on simple heat‑maintaining methods like an oven light or wool blanket, whereas many other channels use electric yogurt makers or powdered cultures.
Last updated: September 6, 2026
