Homemade Yogurt
Homemade Yogurt is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Daisy Creek Farms with Jag Singh on YouTube.
Prep: 45 min | Cook: 6 hrs 10 min | Total: 7 hrs 10 min
Cost: $4.00 total, $1.00 per serving
Ingredients
- 1 liter Whole Milk (preferably full‑fat for creamier texture; bring to a boil then cool)
- 2 tablespoons Plain Yogurt with Live Cultures (acts as the starter culture; use a yogurt you enjoy the flavor of)
Instructions
Boil the Milk
Pour the whole milk into a deep saucepan and set the heat to medium. Stir occasionally and watch closely until the milk reaches a rolling boil, then remove from heat.
Time: PT10M
Cool the Milk
Allow the boiled milk to cool for 30–45 minutes until it is warm to the touch (about 108‑112°F / 42‑44°C). A thin layer of fat may rise to the surface; you can skim it off if desired.
Time: PT35M
Temperature: 108‑112°F
Add the Starter Yogurt
Stir in 2 tablespoons of plain yogurt into the cooled milk until fully incorporated. Make sure the milk is still at lukewarm temperature; if it’s cooler, gently warm it a few degrees.
Time: PT5M
Transfer to Container
Pour the milk‑yogurt mixture into a clean glass or ceramic container with a lid. Cover tightly.
Time: PT3M
Incubate the Yogurt
Place the covered container in a warm, draft‑free area (an off oven, a heating pad, or a sunny spot). Keep the temperature around 108‑112°F. Let it sit undisturbed for 6 hours.
Time: PT6H
Temperature: 108‑112°F
Check and Chill
After 6 hours, open the container and check that the yogurt has set (it should be firm and slightly wobbly). Transfer the yogurt to the refrigerator to chill for at least 1 hour before serving.
Time: PT1H
Temperature: 4°C
Nutrition Facts
- Calories
- 150
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk (dairy)
Ingredient Substitutions
- Instead of Whole Milk: 2% Milk, Raw Milk (if available), Full‑fat plant‑based milk (e.g., soy, oat) – texture may vary
- Instead of Plain Yogurt with Live Cultures: Kefir (1 tbsp), Store‑bought probiotic yogurt (same amount)
Equipment Needed
- Deep Saucepan
- Thermometer (optional) (optional)
- Whisk or Spoon
- Glass or Ceramic Container with Lid
- Oven (turned off) or Warm Spot
- Spoon for serving (optional)
Critical Steps — Do Not Skip
- Boiling the milk without overflow
- Cooling milk to the correct lukewarm temperature before adding starter
- Maintaining a steady incubation temperature of 108‑112°F for 6 hours
Chef Tips from the Video
- Use a heavy‑bottomed pan to prevent scorching.
- Cover the saucepan with a lid while boiling to speed up the process.
- If you lack a thermometer, the milk should feel comfortably warm on the inside of your wrist.
Troubleshooting
Yogurt did not set (still liquid)
The milk may have been too hot or too cold when the starter was added. Re‑heat gently to 108‑112°F and add fresh starter, then incubate again.
Yogurt is grainy
Stir gently during incubation can cause graininess. Let it set undisturbed and chill before stirring.
Yogurt turned overly sour
Incubated longer than 8 hours or at a higher temperature. Reduce incubation time or keep the container in a cooler spot.
Storage
Refrigerator: Store in a sealed container for up to 7 days.
Freezer: Freezing changes texture; not recommended.
Room temperature: Only for the 6‑hour incubation period; do not leave out longer than 8 hours.
Make-Ahead Tips
- Prepare a larger batch and keep a few tablespoons as starter for future batches.
- Yogurt can be flavored after it sets (fruit, honey, vanilla) without affecting the culture.
Frequently Asked Questions
What is the cultural significance and history of homemade yogurt in Indian cuisine?
Yogurt, known as "dahi" in India, has been a staple for centuries, used in everyday meals, religious rituals, and Ayurvedic remedies. It provides probiotics, cools the palate in hot climates, and is the base for dishes like raita, lassi, and kadhi.
What are the traditional regional variations of yogurt in Indian cuisine?
In North India, dahi is thick and often set in earthen pots, while South Indian curd (curd rice) may be slightly thinner. Some regions add a pinch of salt or sugar, and others flavor it with spices like cumin or cardamom.
How is homemade yogurt traditionally served in Indian households?
It is typically served plain as a side dish, mixed with herbs and spices to make raita, or blended with water and spices to create a refreshing lassi. It also appears in desserts such as shrikhand and in savory dishes like kadhi.
During which Indian celebrations is yogurt commonly featured?
Yogurt appears in festive meals for Diwali, Navratri, and weddings, often as part of a cooling accompaniment to spicy dishes or in sweets like shrikhand served during celebrations.
What makes this homemade yogurt recipe special compared to store‑bought varieties?
Because it uses only two simple ingredients and a gentle incubation, the yogurt retains live probiotic cultures, has a fresher taste, and can be sweeter if set for the optimal 6‑8 hour window, unlike many commercial yogurts that contain stabilizers and added sugars.
What are the most common mistakes to avoid when making homemade yogurt?
The biggest errors are adding the starter to milk that is too hot (killing the bacteria) or too cold (preventing growth), not maintaining a steady incubation temperature, and stirring the yogurt during the set time, which can break the gel structure.
Why does this recipe use an off oven for incubation instead of a yogurt maker?
An off oven provides a consistently warm, draft‑free environment that mimics the temperature range of 108‑112°F without needing special equipment, making the method accessible for most home cooks.
Can I make this homemade yogurt ahead of time and how should I store it?
Yes, you can prepare a batch up to a week in advance. After the yogurt sets, refrigerate it in a sealed container; it will keep for 5‑7 days. Do not keep it at room temperature beyond the 6‑8 hour incubation period.
What texture and appearance should I look for when my yogurt is done?
The yogurt should be firm yet slightly wobbly, with a smooth, creamy surface and no large liquid pockets. A thin layer of whey on top is normal and can be stirred back in or drained.
How do I know when the homemade yogurt is fully set and ready to eat?
After 6 hours, gently tilt the container; the yogurt should hold its shape and not flow. A quick spoon test should reveal a thick, spoon‑able consistency. If it’s still runny, let it sit another 30‑60 minutes.
What does the YouTube channel Daisy Creek Farms with Jag Singh specialize in?
The YouTube channel Daisy Creek Farms with Jag Singh focuses on farm‑to‑table cooking, showcasing simple, ingredient‑driven recipes that highlight fresh produce and dairy from their own farm, along with tips for sustainable home cooking.
How does the YouTube channel Daisy Creek Farms with Jag Singh's approach to Indian cooking differ from other Indian cooking channels?
Jag Singh emphasizes using ingredients grown or produced on his farm, minimal equipment, and straightforward techniques that anyone can replicate, whereas many other Indian cooking channels rely on store‑bought specialty items and more elaborate preparations.
Last updated: August 20, 2026
