Homemade Yogurt
Homemade Yogurt is a easy American recipe that serves 5. 150 calories per serving. Recipe by Everyday Food on YouTube.
Prep: 30 min | Cook: 6 hrs | Total: 6 hrs 45 min
Cost: $3.75 total, $0.75 per serving
Ingredients
- 5 cups Whole Milk (prefer grass‑fed for richer flavor; can substitute low‑fat or non‑fat milk, or a blend of milk and heavy cream for extra richness)
- 0.25 cup Plain Yogurt with Live Cultures (store‑bought plain yogurt; keep a quarter‑cup for future batches)
Instructions
Heat the Milk
Pour 5 cups of whole milk into the saucepan and heat over medium heat, stirring occasionally, until the temperature reaches 180‑185°F. This denatures the milk proteins for a smoother yogurt texture.
Time: PT15M
Temperature: 180-185°F
Cool the Milk
Remove the saucepan from heat and let the milk cool to about 110°F. Stir occasionally to speed even cooling and avoid a skin on top.
Time: PT20M
Temperature: 110°F
Inoculate with Yogurt Starter
In a glass bowl, whisk together 0.25 cup plain yogurt with a small amount of the cooled milk to smooth it, then whisk the mixture back into the rest of the milk until fully incorporated.
Time: PT5M
Incubate the Yogurt
Cover the bowl with plastic wrap (poke a few tiny holes for minimal airflow) and place it in a warm spot—such as an off oven—maintaining a temperature of about 90‑100°F. Let it sit undisturbed for 5‑8 hours, or until set.
Time: PT6H
Temperature: 90-100°F
Chill the Yogurt
After the yogurt has set, transfer the bowl to the refrigerator and chill for at least 2 hours before serving.
Time: PT2H
Temperature: 40°F
Optional: Strain for Greek‑Style Yogurt
If you prefer a thicker, Greek‑style yogurt, line a colander with cheesecloth and let the chilled yogurt drain for 10‑15 minutes, or until desired consistency is reached.
Time: PT10M
Nutrition Facts
- Calories
- 150
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk
Ingredient Substitutions
- Instead of Whole Milk: Low‑fat milk, Non‑fat milk, Milk + heavy cream blend
- Instead of Plain Yogurt with Live Cultures: Yogurt starter powder, Kefir, Probiotic capsules (crushed)
Equipment Needed
- Thick‑bottomed Saucepan
- Instant‑Read Thermometer
- Whisk
- Glass Mixing Bowl
- Plastic Wrap
- Oven (off)
- Measuring Cup
- Spoon or Spatula
- Cheesecloth (optional for Greek‑style yogurt) (optional)
Critical Steps — Do Not Skip
- Heat milk to 180‑185°F to denature proteins.
- Cool milk to 110°F before adding starter to protect live cultures.
- Maintain incubation temperature of 90‑100°F for proper fermentation.
Chef Tips from the Video
- Using grass‑fed or organic whole milk adds a natural buttery flavor.
- Cover the bowl with a clean kitchen towel in addition to plastic wrap for extra insulation during incubation.
- For a savory twist, drizzle with olive oil, sprinkle sea salt and cracked pepper, and top with cucumber slices.
Troubleshooting
Yogurt is watery or separates into whey.
Make sure the milk reached 180‑185°F and was cooled to exactly 110°F before adding the starter. Strain the finished yogurt through cheesecloth for a thicker result.
Yogurt did not set and remains liquid.
Check that the incubation temperature stayed within 90‑100°F. If your kitchen is too cool, use a heating pad or a yogurt maker to maintain warmth.
Yogurt has a grainy texture.
Whisk the starter thoroughly into the milk to ensure even distribution of cultures, and avoid stirring too vigorously after incubation.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freezing changes texture; not recommended.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Reserve a quarter‑cup of your finished yogurt as starter for the next batch.
- Yogurt can be made up to a week in advance; just keep it sealed and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of homemade yogurt in American cuisine?
Yogurt became popular in the United States in the early 20th century after health advocates promoted its probiotic benefits. Home‑making spread during the 1970s health‑food movement, allowing families to control ingredients and avoid added sugars found in store‑bought versions.
What are the traditional regional variations of yogurt in the United States?
In the U.S., plain yogurt is the base, but regional twists include Greek‑style strained yogurt in the Northeast, Icelandic skyr in the Pacific Northwest, and sweetened fruit‑swirl yogurts in the South. Each variation reflects local preferences for thickness and flavor.
How is homemade yogurt traditionally served in American households?
Americans often serve plain yogurt with toppings such as fresh berries, honey, granola, or a drizzle of maple syrup. Savory servings include a splash of olive oil, a pinch of sea salt, and chopped cucumbers, especially for breakfast or as a side dish.
What occasions or celebrations is homemade yogurt commonly associated with in the United States?
Homemade yogurt is popular for health‑focused gatherings, brunches, and as a wholesome snack for school lunches. It’s also a staple at farmer’s markets and wellness retreats where fresh, probiotic‑rich foods are highlighted.
What other American dishes pair well with homemade yogurt?
Homemade yogurt pairs beautifully with fruit parfaits, overnight oats, smoothies, and as a base for creamy dressings on salads. It also works as a topping for baked potatoes, tacos, and as a substitute for sour cream in dips.
What makes homemade yogurt special or unique in American cuisine?
Making yogurt at home lets you control fat content, avoid artificial sweeteners, and preserve live cultures in their most active form. The result is a richer, silkier texture that store‑bought yogurts often lack, especially when you add a splash of heavy cream or strain it for Greek‑style thickness.
What are the most common mistakes to avoid when making homemade yogurt?
Common errors include overheating the milk (which can create a cooked flavor), cooling it too quickly or not low enough (killing the cultures), and incubating at a temperature below 90°F, which leads to thin or runny yogurt.
Why does this homemade yogurt recipe use an off oven for incubation instead of a yogurt maker?
An off oven provides a stable, low‑heat environment (90‑100°F) without additional equipment. It mimics the gentle warmth of a yogurt maker while using tools most home cooks already have.
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. Store the finished yogurt in an airtight container in the refrigerator; keep a quarter‑cup aside as starter for your next batch.
What does the YouTube channel Everyday Food specialize in?
The YouTube channel Everyday Food focuses on simple, approachable home‑cooking tutorials that emphasize fresh ingredients, quick techniques, and practical tips for everyday meals, ranging from breakfast basics to dinner mains.
How does the YouTube channel Everyday Food's approach to dairy fermentation differ from other cooking channels?
Everyday Food breaks down fermentation into clear, step‑by‑step segments, using everyday kitchen tools like an off oven rather than specialized equipment, making dairy fermentation accessible to beginners compared to channels that assume advanced gear.
Last updated: August 20, 2026
