No-Fail Homemade Yogurt Recipe for Everyone

Updated on June 16, 2020
JanisaChatte profile image

Janisa loves eating and experimenting in the kitchen. She enjoys creating new recipes and homemade versions of popular store-bought foods.

This is my 100% natural homemade yogurt. Once you've tasted homemade, you'll never want to go back!
This is my 100% natural homemade yogurt. Once you've tasted homemade, you'll never want to go back!

7 Reasons Why Yogurt is Good for You

  1. Boosts immunity
  2. Strengthens bones
  3. Can help with weight loss
  4. Rich source of protein
  5. Good for your digestive system
  6. May help improve mood
  7. Protects the nervous system

Why Make Your Own?

You may wonder why you should bother making your own yogurt when it's so easy to come by at the grocery store—and affordable, too. And you would be completely right thinking this.

However, making your own yogurt at home is extremely easy and cheap, and it is a great option if you are trying to buy more ingredients and less ready-made foods. Plus, even though yogurt is healthy, not all the ones that you see at the supermarket are 100% natural; some may have additives and other preservatives to help increase its shelf life.

In addition, when you make your own, you have much more freedom when it comes to how you make it (you can use some cream or low-fat milk or make it with lactose-free milk if you please) and you also have lots of room for experimenting with different variations.

Here are some other reasons that may convince you to make your own yogurt:

  • The cost of a liter of yogurt is literally the same as the cost of a liter of milk—if natural yogurt is really expensive where you live, making it yourself may be a much cheaper alternative.
  • The base recipe has literally just two ingredients
  • It requires less effort to make it than the effort required to go to the store
  • It's 100% natural
  • You determine how creamy or fat-free you want it
  • It's delicious!

A No-Fail Recipe

The recipe that I will share here is literally the easiest recipe for yogurt that you will find. Even if you don't get the timings right, you will still end up with yogurt.

This is also a great way to make use of slightly spoiled milk, expired milk, or extra milk if you have too much.

Prep Time

Actual cook time: 10-15 minutes

Cooling time 1: 15-20 minutes

Cooling/fermentation time: 8-12 hours


Yield: 1 liter yogurt

  • 1 liter milk (any kind you want)
  • 3-4 tablespoons yogurt (how else are you going to get the probiotics and other healthy bacteria?)

Yes . . . you may call this cheating, but let's think of it this way: you're going to turn 3-4 tablespoons of yogurt into 1 liter of fresh and delicious yogurt! And after you make your homemade yogurt once, you never have to buy yogurt ever again since you can just use the leftovers from yours to make the next batch! How cool is that?


You'll need about 3-4 tablespoons of yogurt for every 1 liter of milk that you have.

For creamier yogurt, you can add some coffee cream or half and half cream instead of some of the milk, but the proportions should remain the same: 3-4 tbsp of yogurt for every liter of liquid


  1. Pour the milk into a saucepan.
  2. Turn the stove on to low-medium heat.
  3. Wait until the liquid is almost boiling (this is when small bubbles begin to appear on the surface). This usually happens around 15-20 minutes after you turn on the stove, but this may vary for different appliances. At this point, you'll need to remove the saucepan from the heat.
  4. Pour the milk into a glass bowl. Wait until the liquid cools a bit. The ideal temperature is 75-85 degrees C. You can easily test this with your clean finger. The liquid should be hot to the touch, but almost bearable.
  5. At this point, add 3-4 tablespoons to the milk. Stir with a spoon, but you don't need to worry about dissolving all the yogurt.
  6. Next, cover the top of the bowl with some plastic wrap and wrap it in a few towels. The goal is to provide the bacteria and probiotics with a warm environment.
  7. Then, leave your yogurt in a warm and preferably dark place for 8-12 hours. It's alright if you go over 12, but anything less than 8 hours may compromise the quality and consistency of your yogurt.
  8. Take your yogurt and stir it. It is now ready to eat, but I personally prefer to put it in the fridge for a few hours first.
  9. Enjoy!

Uses for Your Homemade Yogurt

You can of course eat your homemade yogurt as it is or with some granola, maple syrup, berries, or any other toppings you like. This would be the easiest and quickest option. However, homemade yogurt, just like store-bought yogurt, has a number of other uses as well. Some of these are:

  • Baking
  • Homemade tzatziki
  • Face masks

© 2020 Janisa

Thanks for reading and please share your thoughts below!

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    • JanisaChatte profile imageAUTHOR


      3 weeks ago from Earth

      Hi @FlourishAnyway,

      Thanks for reading!

    • FlourishAnyway profile image


      3 weeks ago from USA

      That's a cool way of expanding what you already have. Thanks for sharing.

    • JanisaChatte profile imageAUTHOR


      6 weeks ago from Earth

      Hi Liza,

      Thanks for reading! Good luck and I hope that you enjoy your homemade yogurt when you make it!

    • JanisaChatte profile imageAUTHOR


      6 weeks ago from Earth

      Hi Peggy, thank you for the comment :)

    • JanisaChatte profile imageAUTHOR


      6 weeks ago from Earth

      Hi Dora,

      Thank you for the comment and good luck!

    • JanisaChatte profile imageAUTHOR


      6 weeks ago from Earth

      Hi Mary, thank you for the comment. I would suggest trying to find a 100% natural store-bought yogurt to get the live cultures. It also has to be something that's made with real milk, not powdered milk or reconstituted milk. The milk that you use also has to be 100% natural but doesn't necessarily have to fresh. I usually make yogurt when I have too much milk that's about to go bad and I don't want it to go to waste.

      Good luck with your yogurt!

    • JanisaChatte profile imageAUTHOR


      6 weeks ago from Earth

      Hi Miebakagh, I'm glad that you enjoyed the recipe!

    • JanisaChatte profile imageAUTHOR


      6 weeks ago from Earth

      Hi Liz, thanks for your comment! I hope you enjoy this yogurt if you decide to make it :)

    • Miebakagh57 profile image

      Miebakagh Fiberesima 

      6 weeks ago from Port Harcourt, Rivers State, NIGERIA.

      I agreed completely.

    • lizmalay profile image


      6 weeks ago from USA

      I never thought of making homemade yogurt. However, I love trying a method that I have never done before. Thanks for sharing. I think this would be a great new experience for me.

    • Peggy W profile image

      Peggy Woods 

      6 weeks ago from Houston, Texas

      We eat yogurt almost daily, and I enjoyed learning your method of making it. Thanks!

    • Miebakagh57 profile image

      Miebakagh Fiberesima 

      6 weeks ago from Port Harcourt, Rivers State, NIGERIA.

      It is the most simply and how to do it article of making yoghurt I have ever come across.

    • MsDora profile image

      Dora Weithers 

      6 weeks ago from The Caribbean

      Thanks for sharing. Good to know how to make my own homemade version. Something new to try and to appreciate.

    • Blond Logic profile image

      Mary Wickison 

      7 weeks ago from Brazil

      I have done this with mixed results before. I think my yogurt didn't have live cultures. I tend to put mine in the slow cooker in a water bath. I check the temperature of the water with a candy thermometer.

      I need to get back to doing this again. Thanks for the reminder.

    • Miebakagh57 profile image

      Miebakagh Fiberesima 

      7 weeks ago from Port Harcourt, Rivers State, NIGERIA.

      I'll try this simple method right away. Thanks for leting the world know.

    • Eurofile profile image

      Liz Westwood 

      7 weeks ago from UK

      I used to have a yogurt maker many years ago. This is an alternative method, which uou have explained in a helpful and clear way. I was intrigued by the use in face masks.


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