Homemade Yogurt
Homemade Yogurt is a easy American recipe that serves 4. 150 calories per serving. Recipe by GoldenGully on YouTube.
Prep: 32 min | Cook: 10 hrs | Total: 10 hrs 47 min
Cost: $1.51 total, $0.38 per serving
Ingredients
- 1 liter Whole Milk (Preferably full‑fat for creamier texture; bring to a boil then cool)
- 1 tablespoon Plain Yogurt (Use a live‑culture, unflavored yogurt as the starter; reserve a spoonful for the next batch)
- 1 pinch Salt (Optional, enhances flavor)
Instructions
Gather Ingredients & Equipment
Measure 1 L of whole milk and 1 Tbsp of plain yogurt. Set out the pot, thermometer, spoon, glass jar, and towels.
Time: PT5M
Heat Milk to Boiling
Place the milk in the pot over medium‑high heat. Stir occasionally to prevent scorching. When the milk reaches a rolling boil, remove from heat.
Time: PT10M
Temperature: 212°F
Cool Milk to Incubation Temperature
Allow the milk to cool until it reaches about 110°F (43°C). Test by dipping a clean finger; it should feel warm but not burn.
Time: PT15M
Temperature: 110°F
Inoculate Milk with Yogurt Starter
Add the tablespoon of plain yogurt to the cooled milk. Whisk gently until fully incorporated. Add a pinch of salt if desired.
Time: PT2M
Incubate the Yogurt
Pour the mixture into the clean glass jar. Wrap the jar tightly with towels or a blanket to retain heat. Place the wrapped jar in an off oven, a dehydrator set to 110°F, or any warm spot for 8‑12 hours. Do not disturb the jar during this period.
Time: PT10H
Temperature: 110°F
Cool at Room Temperature
After incubation, remove the jar from the warm area and let it sit at room temperature for about 1 hour. This stabilizes the texture.
Time: PT1H
Refrigerate to Set
Place the jar in the refrigerator for at least 2 hours to fully set. The yogurt will thicken further as it chills.
Time: PT2H
Temperature: 40°F
Save Starter & Serve
Scoop out a tablespoon of the finished yogurt and set aside as the starter for your next batch. Serve the remaining yogurt plain or with fruit, honey, or granola.
Time: PT5M
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: 2% Milk (will be thinner), Plant‑based milk (use a thickening agent, not recommended for traditional yogurt)
- Instead of Plain Yogurt: Greek yogurt (same amount), Kefir (use 2 teaspoons), Store‑bought yogurt starter powder (follow package directions)
- Instead of Salt: None needed
Equipment Needed
- Heavy‑bottomed Pot
- Food‑grade Thermometer
- Wooden Spoon or Whisk
- Clean Glass Jar or Container (1‑L capacity)
- Towels or Blanket
- Oven (off) or Dehydrator (optional)
- Refrigerator
Critical Steps — Do Not Skip
- Cooling milk to exactly 110°F before adding starter.
- Maintaining a stable 110°F incubation temperature for 8‑12 hours.
- Avoiding movement of the jar during incubation.
Chef Tips from the Video
- Use whole milk for the richest, creamiest yogurt; low‑fat milk yields a thinner product.
- A glass jar retains heat better than plastic, leading to more consistent results.
- If you lack a thermometer, dip a clean finger; it should feel comfortably warm, not hot.
Troubleshooting
Yogurt did not set and remains liquid.
Check that the milk was cooled to at least 110°F before adding the starter. If it was cooler, the bacteria may not have activated. Also ensure the incubation temperature stayed consistently at 110°F for the full 8‑12 hours.
Yogurt has a grainy texture.
Stir the milk gently after adding the starter and avoid vigorous shaking during incubation. A smoother texture results from minimal disturbance.
Off‑flavor or sour smell.
The milk may have been contaminated or the incubation temperature was too low, allowing unwanted bacteria to grow. Use a clean jar, fresh starter, and maintain proper temperature.
Storage
Refrigerator: Up to 2 weeks in a sealed container.
Freezer: Not recommended; texture may become grainy.
Room temperature: Do not store at room temperature longer than 2 hours after incubation.
Make-Ahead Tips
- The yogurt can be made up to 3 days ahead; keep it refrigerated.
- Reserve a tablespoon of fresh yogurt each batch for the next batch to maintain culture strength.
Frequently Asked Questions
What is the cultural significance and history of homemade yogurt in global cuisine?
Yogurt has been a staple in Middle Eastern, South Asian, and Mediterranean diets for centuries, valued for its probiotic benefits and versatility. Traditionally, families would ferment milk in warm clay pots, passing down starter cultures from generation to generation.
What are the traditional regional variations of yogurt in Indian cuisine?
In India, yogurt (dahi) is often set in earthenware pots and flavored with cumin or mustard seeds. It is used in dishes like raita, lassi, and as a cooling accompaniment to spicy meals. Some regions add a pinch of sugar for a sweeter dahi.
How is homemade yogurt traditionally served in Greek cuisine?
Greek cuisine features thick, strained yogurt known as Greek yogurt, often served with honey, nuts, or fresh fruit. It is also used as a base for tzatziki, a cucumber‑yogurt dip served with grilled meats and pita.
What occasions or celebrations is homemade yogurt traditionally associated with in Turkish culture?
In Turkish culture, yogurt (yoğurt) is a daily staple but also appears in festive meals such as Ramadan iftar and wedding feasts, where it may be served as a cold soup (yayla çorbası) or mixed with herbs for a refreshing side.
What makes homemade yogurt special compared to store‑bought varieties in American cuisine?
Homemade yogurt contains live, active cultures directly from the starter, often resulting in a richer flavor and creamier texture. It also allows you to control sweetness, fat content, and avoid additives found in many commercial yogurts.
What are the most common mistakes to avoid when making homemade yogurt using the GoldenGully method?
Common errors include cooling the milk below 110°F before adding the starter, disturbing the jar during incubation, and not maintaining a consistent warm environment. Each of these can prevent proper bacterial fermentation, leading to runny or off‑tasting yogurt.
Why does this homemade yogurt recipe use a towel‑wrapped jar in an off oven instead of a dedicated yogurt maker?
The towel‑wrapped jar creates a simple insulated environment that mimics a yogurt maker’s steady heat. It’s an accessible, low‑cost alternative that still keeps the milk at the ideal 110°F for bacterial growth.
Can I make the homemade yogurt ahead of time and how should I store it before serving?
Yes, you can prepare the yogurt up to three days in advance. After the incubation and refrigeration steps, keep it sealed in the refrigerator. For longer storage, transfer portions to airtight containers and consume within two weeks.
What texture and appearance should I look for when my homemade yogurt is done?
The yogurt should be thick, smooth, and slightly glossy, with a uniform off‑white color. It will pull away from the sides of the jar and hold its shape when the spoon is lifted. If it’s watery or separated, the incubation may have been insufficient.
What does the YouTube channel GoldenGully specialize in?
The YouTube channel GoldenGully focuses on straightforward, budget‑friendly home cooking tutorials, often highlighting simple techniques that require minimal equipment and emphasizing food science basics.
How does the YouTube channel GoldenGully's approach to dairy fermentation differ from other cooking channels?
GoldenGully emphasizes low‑tech methods—using everyday kitchen items like towels and an off oven—rather than specialized equipment. This makes dairy fermentation accessible to beginners and those without a yogurt maker, setting the channel apart from more gadget‑centric tutorials.
Last updated: September 6, 2026
