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How to Make Yogurt: Step-by-Step Guide with Pictures

Jason has been an online writer for over 12 years. His articles focus on everything from philosophy to delicious recipes.


I've made yogurt at home about 50 times now, and it's pretty easy, fun and economical. And there's something gratifying about making a cultured food product of your own, without preservatives, thickeners and other additives that most store-bought yogurts have. The process I use here makes a nice gooey, mild-tasting yogurt, like the kind I enjoyed in France—most store-bought yogurt in the U.S. is too sour/acidic, and more gelatinous than gooey, because of the pectin they use to firm it up. Best of all, I save money! (I include an analysis of the money I save on each batch at the end)


This what you'll need:

  • a medium-large cooler
  • 2–3 glass or plastic quart-sized containers (like pitchers, empty soda bottles, etc.)
  • a kitchen thermometer
  • about a dozen glass or ceramic cups for the yogurt
  • 1/2 gallon–1 gallon milk (low-fat to whole; I personally haven't had much luck with nonfat)
  • a small container of unsweetened, unflavored yogurt with live cultures (I've had the best luck with Stonyfield Farms)—for a more consistent result, you might want to try a commercially-available starter
  • (optional) powdered milk, if you want your yogurt thicker—with a good starter, this usually isn't necessary. I do not use it.

1. Heat the milk

The milk needs to be heated to about 170–180F (76–82C). This is for two reasons:

  1. It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt.
  2. It changes the milk protein in a way that allows it to culture and firm up.

Keep stirring the milk and do not let it go past 180F. If it scorches, your yogurt will taste bad.


2. Sterilize the Containers

I use boiling water from an electric kettle to sterilize my (cleaned) containers. Add the boiling water, let it sit for 5–10 minutes, and then pour out the hot water.


3. Cool the Milk and Inoculate

Once the milk reaches 170–180F (76–82C), turn off the burner and continue to stir it as it cools. You only need to stir it for another 2–3 minutes, to prevent any of the milk from scorching at the bottom of your pot.

Once it reaches 105–110F (40–43C), mix up your plain yogurt in its container until it's liquid, and add it to the pot of warm milk. Stir it for a couple of minutes for the yogurt to dissolve well into the milk. This will spread the bacteria (Lactobacillus, Bifidus, and other bacteria, depending on your source) throughout the milk and allow it to start to grow.


4. Pour Into Containers

Pour the inoculated milk into the containers.


5. Load Into Cooler and Put in Heat Sources

Put all the containers into the cooler, along with the pitchers full of hot water from the tap. The heat from those containers will keep the containers warm. The heat should be maintained and stable throughout the process, so try to avoid opening the container at all until the end of the process. The fermentation takes anywhere from 4–8 hours (about 6 is ideal).

If the cooler/kitchen was a bit cool before you put everything in, you might want to quickly take those containers out at about the 1–2 hour point and refresh with hot water. But keep the cooler closed as much as possible, to avoid letting the temperature of the yogurt containers from dropping.

Also, avoid jostling the cooler, even if you have to open it up to refresh the hot water. It needs stillness to firm up.

6. Check Yogurt to See if Done

After about 6–8 hours (or a bit longer, if the temperature in your cooler is below 100F/39C), the yogurt should be firm. Test by gently turning it to see if it keeps its shape.

There will be some slightly yellowish, viscous liquid on the top. This is whey. You can either pour it off or just mix it into the yogurt when you eat it.


7. Cover and Refrigerate!

Cap or cover your yogurts and put them into your refrigerator. They'll last about two weeks.

If you want to use one of these yogurts as a starter for your next batch, use the yogurt within 5–7 days, or else freeze some of the fresh yogurt, and let it thaw before using it to inoculate the sterilized milk.

If you like thick, Greek-style yogurt, which is strained, you can use a coffee filter to strain the resulting yogurt to drain away the excess whey and leave you with a much thicker product. The longer you strain it, the more it becomes almost like sour cream in consistency.

If you don't want to use a cooler, there are a few incubators you can buy to maintain the right temperature during the fermentation process. A couple of the best are available from Amazon.


  • I bought a gallon of 1% milk from Berkeley Bowl for $3.70.
  • The container of yogurt was $1.30.
  • All of the other things I needed I already had on hand, so no cost there.
  • I made the equivalent of 16 cups of yogurt (so about a cup per day through the 2-week life of what I made)

I spent $5 for 16 yogurts, coming out to:

  • 32 cents per yogurt, or
  • savings of almost $16 over what I would have paid for 16 pre-prepared yogurts

© 2007 Jason Menayan


Dan on June 12, 2020:

How many days will it last?

stella Achom on May 31, 2020:

It is nice I have learnt alot thank you ,now am preparing for my own work at home like this.

sylvia on April 20, 2020:

Nice one

ibrahim Madugu on September 23, 2019:

good savings is accrued what kind of preservatives can i use yoghurt production to stay longer .

divya on August 31, 2019:

Hey jason, what is the actual difference between yogurt and curd? the preparation process for making yogurt or curd seems the same.

Dennis on August 14, 2019:

Thank u guyz for ur comments from now i can also be able to make yogurt following your steps.

emma on February 14, 2019:

yoghurt is good

zainab on May 13, 2018:

When do we put the powder milk as thickenner

Mine Mine on March 14, 2018:

Yes, quite easy!

Abdelrahman Abdelhafeez on January 27, 2018:

Very helpful .and good explanation

Medard Kaizilege on January 22, 2018:

I would like to make



Are the bacteria should i use

abdurhman on November 15, 2017:

i need to make it for small business is it possible


james nisilu on June 18, 2017:

though i had never tried to make yoghurt but am sure once i get in kitchen i will come out with nice and delicious one.

Sarah Forester from Australia on February 16, 2014:

I LOVE my yoghurt and this looks extremely yummy.

marion langley from The Study on July 05, 2013:

I like that you gave us the cost break down at the end...nice touch. Looks very do-able. Do you know where to get the commercial starter you mentioned? voting up! Thanks for writing :-)

syelan on August 08, 2012:

Hi! I made yogurt yesterday for the first time, but got it all backwards: I didn't heat the milk, in fact I prepared it (powdered, whole) with half room-temp and half cool water from the fridge; I washed, but didn't sterilize anything (my kid was thrilled to help with a toy pitcher); I used plain store-bought yogurt for cultures; I put the lids on all jars before fermentation (I left it all in the oven, turned off), and as it seems the oven was too cool for the process.

At late night, about 9 hours, I took it all out to see if it was done; I even took the lid out and took a sip from one of the jars. It hadn't worked out. But I was too tired and so I left it all as it was to clean up in the morning and start over again. To my surprise, today I found the yogurt ready and done. It certainly is thinner than store-bought, but reading here all that I got wrong, I'm just happy that it all didn't go to waste. Will carefully read this post before trying it next time.

Turko on June 18, 2012:

hey mate, yogurt is Turkish a you can check it out in wikipedia or wherever you want beside asking a greek ,they thought they created the world by themselves :)

anyway traditional and original way is pouring yogurt in a big container then covering it with whatever u can find(ex. bed covers, jackets :-) ....) for the reason of not to let milk interact with air and keep it warm for better fermant for 4-6 hrs..if u want it more sour which is better for me leave it additional 1-2 hrs...

it used to be covered by animal skin...original way is the best

Guest on June 05, 2012:


STEP 1) Buy Yoghurt

STEP 2) Eat Yoghurt

Tracy on May 24, 2012:

I made this today came out perfect! Thank you!!!

Evelyn on March 04, 2012:

I love yoghurt, but every time i stir in the starter, it cuddles immidiatly, what's the solution?

Can I use vinegar as a starter

mileycyrus on March 04, 2012:

This yogurt tastes SO delicous

Anon on February 22, 2012:

After a lot of research and trial and error I only use raw milk - **without heating** to make my yoghurt. It has vital things that help digest the lactose and absorb all the right nutrients, that get killed if heating.

I can't tolerate any kind of milk if it is heated.

zoe on January 27, 2012:

I always used to make yoghurt when my kids were little because of cost and difficulty getting to shop 13 miles away. I just mixed in fruit puree or nuts or oat bran to finished product as wanted. I have started again because of purity etc but also because I can no longer tolerate all those plastic pots! There's only so many you can re-use and I can no longer make excuses for all that unneccessary non-degadable rubbish.Not for me or my kids or my grandkids. Keep our planet beautiful.

krishna on January 16, 2012:

i have tried and that had a great taste .........thanks because i have made it first time ann izz really awesome:)

Prema on January 16, 2012:

This is amusing. In Southern India people have been making yoghurt in this way in every home for ages.

karen on January 06, 2012:

I am going to try this yogurt recipe thank you.

Jason Lim from Singapore on December 21, 2011:

Awesome awesome guide. Can't wait to try it out

Carl on November 29, 2011:

These discussions about yogurt are making the process FAR too complicated! I've been making excellent, THICK yogurt for years using the following simple technique:

1. Pour two very heaping soup spoons of very fresh (live, active) yogurt into a quarter of very fresh COLD ultra pasteurized milk.

2. Stir well so that no solids are left.

3. Pour the mixture into a yogurt maker and let it set for approximately 15 hours.

4. Refrigerate when done, and don't open the lid and consume until after at least 6 hours of refrigeration.

Notes: (a) the milk HAS to be ultrapasteurized, not just regular pasteurized. Regular milk won't get the thick consistency you want. (b) I use a one-quart yogurt maker rather than one of those individual cup models. I make the yogurt in a one-quart canning jar. About a week later, when I've consumed most of the yogurt, I just pour more COLD milk into the jar (making sure there is a good amount of yogurt still sticking to the sides and bottom of the jar), stir it up well with a rubber scraper (ensuring that all the yogurt is scraped off the sides and bottom into the milk), and then repeat the process. I rarely need to buy new starter culture; I just keep going with this process and the yogurt cultures stay alive for months. (c) There is no need to heat up the milk; that's just a popular misconception. Yogurt is far easier to make than people realize.

Howard on November 03, 2011:

Thanks 4 making yoghurt production easy.

Chubbsi on October 31, 2011:

...and now we wait :)

liliana on October 14, 2011:

can the milk be re-use if the bacteria in the yogurt is killed

brandi on October 10, 2011:

i just tryed the yogurt ann iz AWESOME

cassandra on September 19, 2011:

the easiest way to make youghurt: get 1 litre milk, bring it to the boit in a pot, then let it cool down a little, the milke still need to be warm, then add 3 0r tablespoon plain yoghurt into the milk. put the lid on the pot and wrap it in a towel or a small blanket. After four hours enjoy the yummy yoghurt.

Heather on August 27, 2011:

I'm excited to try this recipe. How would I add vanilla to it for vanilla yogurt.

FConsolacion on August 17, 2011:

Technically speaking I find your heating temperature (82 deg. C) of the milk rather low. The milk should be heated to 90 deg. C for 5-10 minutes, to denature the whey protein called beta-lactoglobulin, thereby exposing its sulhydryl groups (-SH) that bind with the kappa-casein through the disulfide linkages (S-S); the primary purpose of heating at a higher temperature. The second purpose of the sterilization temperature (90 deg. C) is to kill all microorganisms in the milk to prevent competition with the lactic acid bacteria (yoghurt culture). Use a double boiler to indirectly heat the milk and thus prevent scorching.

Roy on August 12, 2011:

I learned an easy way to make yogurt! 1 part boiling water, 1 part room temp water, 1 part powdered milk. Mix well, add 1 tablespoon of live culture yogurt for each 2 cups of liquid. Pour in a container. Wrap up in a towel and let it sit until done!! Works awesome.

yogurt lover on July 28, 2011:

I have brought a yogurt machine and didn't get the instructions, Im not sure if I have to put water in the incubator, can anyone advise me please

cfbugsbunn on July 23, 2011:

You can also use cheesecloth and let yogurt sit and strain for about 30 minutes. It helps with the consistency.

Lee on July 05, 2011:

I live in Northern California. The temp last few days has been around 105F. I just put my yogurt jar in a warm water bath and let it sit in the sun (on concrete pavement). After 6 hrs, it came out perfect. I have been doing this for for 2 days now, starting at around 11am daily. I just put the 3rd batch out today. It's so easy. I will try to make as many batches as I can before the weather changes.

Rup on May 26, 2011:

Simple steps (for 500 ml milk):


{Boil milk - > cool to lukewarm 40-43C/105-110F -> mix live culture -> incubate for 4-6 hrs at 38-40 C/ 100 – 104F}


0. Keep 1-2 teaspoon of yoghurt/curd from previous preparation (previous day, assumed stored in refrigerator) in the room temperature

1. Boil milk for 20-30 minutes in a saucepan

2. Let it cool till it is lukewarm (no need to use thermometer)

3. Add the curd (solid only, throw away the water) to milk and mix properly in the saucepan

4. Leave it for 4-6 hours for the curd to form [morning->afternoon or afternoon->night; or night->morning], ensuring the surrounding temperature is not too cold or hot [for colder climate, you can warm the oven or keep the mix in a container with warm water, etc. For hot climate, ensure the curd once formed is consumed immediately or kept in the refrigerator]

5. Save some curd for the next preparation


- start with small quantity of milk when you are trying for the first time or your original curd is old/sour

ChristopherKndy on May 20, 2011:

I've never actually made my own yogurt before. You just gave me motivation to try

Amanda on May 13, 2011:

This does seem rather complicated. I also have the easiyo system and in search for a cheaper alternative to using just the easiyo sachets I worked out the following was just as easy and about half as expensive.

Take a 1lite container (I use the one with the easiyo system) and put in:

2-3 tablespoons of easiyo base and culture powder.

1.5 cups of full cream milk powder

cool/lukewarm water to fill to brim of container.

Put lid on and shake until all ingredients are mixed.

Fill yoghurt maker (which is really just like a big thermos)with boiling water to line just above the baffle - or a little higher even, just make sure to allow for displacement of water when container is put in.

Take the 1L container and add to yoghurt maker and boiling water should surround it.

Place lid on yoghurt maker/thermos and leave for at least 6-8hours. You can leave for up to 24hours without it spoiling.

The whole preparation process really only takes about 2-3 minutes and if you leave overnight you'll have nice thick creamy yoghurt by morning. I just made a batch last night as well by using 2 big tablespoons of leftovers from the last batch to use as a starter for this one. It turned out to be a really nice consistency, much like the previous batch with the powder starter. I figure if I don't have to use the powder each time it will mean that it's just that bit cheaper again. I've worked out a litre costs me about $2 to make. Woolworths homebrand yoghurt costs twice that and isn't half as tasty.

chipo masara on May 05, 2011:

Being in Zimbabwe where most of these ingredints can prove a lil scarce and when you do get them,a lil too dear,making yoghurt at home might be a bit of a problem.But you all make it sound sooo easy and I would like to try it,if only just once:)

01Babygirl on April 19, 2011:

The yogurt sounds like it taste pretty good and putting fruit in their does sounds like it taste better. I will try it for the kids.

pecosbart on April 18, 2011:

Can I put fruit into the yogurt? if so, at what point do I do it?

Janice Patterson on April 08, 2011:

This sounds great....I will be trying it soon

MizG on April 05, 2011:

So, to William Wilson, I wonder if and how your coconut milk yogurt turned out...?

Rachel on March 30, 2011:

I would love to try this out especially now that i'm on a weight loss regime which involves yoghurt. Guess it will save some good cash! Can someone tell me though, is it the ready to eat yoghurt from the grocery stores that should serve as my starter? Because you said I should mix my yoghurt until it's liquid even though i buy it liquid? Thanks

thPoet on March 28, 2011:

it's extraordinarily delicious.why don't they offer such classes in school?

Don on March 13, 2011:

yes to kill the bad bacteria in the milk

Jen on March 07, 2011:

does any on know why we have to heat it up to 180 D F

naturemel on March 03, 2011:

I have been making yoghurt since the 70's. Back then and for many years I used powdered milk, evaporated milk and yoghurt starter in a large saucpan where the temperature had to be monitored. This was from Adelle Davies. I now use raw cows milk and a bit of yoghurt and a thermos which is very simple.

MilanMagdi on March 01, 2011:

Hi everyone,

I have made yogurt for years. I bought my "EasyYo" yogurt maker at the Super-Market. I noted that Amazon are also selling these Yogurt makers for around $24 Dollars. Basically, most Super-Markets are selling the 140 Gram sachets. There is a range of flavours as well as plain and fat-free varieties available.

The Yogurt Maker will have a container inside. In this container I put the content of the sachet with a little sugar and extra full-cream or fat-free milk powder. This makes it thicker and creamier. Then adding cold water I mix it to a creamy consistency (you can use a wisk)and keep on adding water and mixing, making sure there are no lumps in the mixture then fill up the container to the top. The last step is to put boiling hot water inside the Yogurt Maker and placing the filled container inside. The boiling hot water must surround the container right up to the top. Put the lid on and that's it! I make mine at night, the yougurt is ready in the morning.

It simple to make and YUMMY!

earnestshub from Melbourne Australia on February 26, 2011:

I love home made yoghurt. When I was a child my best mate's mom made it regularly. They were Dutch and always used it on potatoes and in Salads.

kimberly 1982 on February 17, 2011:

i think that it is interesting that people want to make their own yogurt at home. whatever saves you money right.

goldilox on February 15, 2011:

My answer...

* I like preparing food at home. It's fun!

* I like experimenting in the kitchen.

* I want to save money.

* I want to make sure my yogurt is all-natural.

* I eat a lot of yogurt and feel weird about buying dozens of yogurt containers every week.

All of the above!

Jamie Brock from Texas on February 09, 2011:

I love yogurt.. can't wait to try this! Great hub.. thank you for sharing.

Karen Chambers on January 28, 2011:

My family loves yogurt. I'll try it.

leftblinker on January 23, 2011:

I will be trying this out next weekend. Well Done!

Elly John on January 23, 2011:

The process seems quiet involved. I like to get in and out of the kitchen in a jiffy, except when I am preparing multiple meals. I guess if i was a lover of this product i would take the time. I do like that you provided the relevant ins and out...keep it up.

favour4all on January 18, 2011:

Thanks. I have been searching for this. The way you teach it is great.

kombebc on January 17, 2011:

I would wish to know or test your yogurt since this is when i hahe come across information in my life and i will look ford to know how to make it too. Thaks for such a wonderful information.

ohsnap on January 13, 2011:

Nice but way too involved for such a simple process. Here's what I do and it comes out perfect every time. Bring to a full boil 1/2 gal milk. I pour in a glass bowl and let it cool to 110 degrees (use a thermometer). Stir in 4 good tablespoons yogurt with active cultures. Cover and then wrap in towel. I sit this on the middle of my stove and put oven on lowest setting. 4 hrs later...Yogurt. I put in the fridge for a couple of hrs before I eat. That's it! I sometimes do this at night before I go to bed and let it sit overnight. Never fails. Enjoy!

mergerbusiness on January 13, 2011:

Great Post! This is awesome for yogurt lovers such as myself. Yogurt is excellent for your body no matter what others say! ;-)

on December 08, 2010:

I love this.Thanks for sharing your wonderful knowledge.

William R. Wilson from Knoxville, TN on December 06, 2010:

I was researching how to make coconut milk yogurt online and found a link to this hub! I can't wait to try it! I was going to answer your poll but my answer isn't on there - I'm preparing yogurt for the probiotics.


Azhar Qayyum on November 30, 2010:

It was really interesting and knowledgeable. My wife is preparing yogurt exactly in the same way for last 25years now. My children do not like yogurt from market, specially the one available in tetra packs.One must be extra careful with regards to cleanliness of all utensils and freshness of all ingredients used, otherwise homemade yogurt can be dangerous for health.

Khitten on November 15, 2010:

I like this article very much. It's very detailed... I am a yogurt lover and now i am able to try making my own yogurt,as well as helping others to do the same.

coodles to all who contributed to this presentation...

Fiarlizard on November 11, 2010:

Yum! I'll have to try this myself!

dammydave on November 10, 2010:

well, i'm new here and still checking out some great articles and this' one of them.

nice job!

Prayzes on October 13, 2010:

This was a great topic for yogurt eaters. I must admit, when I read the article I grew a bit disheartened because for me it seemed more complex than I want to engage. However, the comments and especially the more simpler recipes that was posted lightened my heart. Thanks to those sharing your family yogurt methods and flavoring tips. Great generating vibes, kudos to you, Livelonger.

patty on October 07, 2010:

Has anyone mentioned how to make your own starter rather than buying a starter? i.e milk and lemon boiled, any suggestions?

lulu's human on September 24, 2010:

I have a near perfect record of yogurt making until last few months, now I can't get it to set up although using the same method/equipment. Can weather or humidity levels affect set up? I use a simple method, heat whole milk and cream to 180, cool to 105, pour into 1 large sterile cottage cheese container and put into thermal bag with bottle of hot tap water. I know its staying warm because I can feel it when I open up after 8 hours. I've purchased a new thermometer, tried a different plain starger yogurt, and keep getting watery stuff. Sometimes there's a thickened film on top and in the bottom. What am I doing wrong? PS-3T starter to 3C milk/cream.

Jason Menayan (author) from San Francisco on September 16, 2010:

Joseph - this is why sterilizing your containers with boiling water and bringing the milk to 180F are important. Obviously, if you introduce dirty implements or containers, or notice something looking or smelling off, then you should throw it all out and start over.

Joseph West on September 16, 2010:

I love eating and yogurt is one that I love to eat. Home made yogurt? Sounds delicious. But I think safety first. I think some process may seem to allow bacteria to grow and harmful to digestion. It is a good business aside from it is done at home.

Jason Menayan (author) from San Francisco on September 09, 2010:

Michael - I don't know how, but via AdSense alone this Hub has earned me over $383 since I published it. There are also Amazon offers as you can see above, but I don't know how much of my Amazon earnings are via this Hub.

Micheal Olufe on September 09, 2010:

Many if not all the contributions on this hubpage were on how yogurt can be made and the satisfaction derived from taking yogurt.

My question is how can the owner of this hubpage earn money from what he has done by opening up a discussion on yogurt? Many of the contributors are yogurt producers and they also drink it. Unless he has something to sell to them on one to one basis - like a new and cheaper way of making yogurt, a new yogurt product and an access to a selected audience to promote a specific idea?

Alphanso on September 05, 2010:

My grandmother milked the cows and let the milk stay in the milk house. She would skim the cream off the milk and then let the milk set un til it clabbered. We ate this plain or mixed sugar with it.It was good.

Melajoy on September 04, 2010:

As a yogurt lover and penny-pincher, I found this article very useful for me and my family... I never thought of making my own yogurt at home and now I can't stop! Plus, my weekly savings have increased and my husband is happy about that! Thanks for the article!

indian yoghurt maker on August 31, 2010:

all this is just too complicated. Take half a gallon of milk. boil in microwave for 15 mins approx. let it cool to slight warm temp. add the culture and put it in the oven near the ovenlight .do this in the night and it will be done by morning . takes about 6-8hrs depending on the temperature and the amount of culture you've used

Patti on August 26, 2010:

You do not need to heat the raw milk, or if you do, you should only bring it to 100 degrees w a candy thermometer, then turn the heat off. If you heat too much, the milk will lose its beneficial qualities. I bring 5 cups of raw milk to room temp, add 5 tablespoons of yogurtstarter (brown cow yogurt is best), put it in my yogurt maker and 8 hours later I have delicious yogurt!!

Sue on August 24, 2010:

To 1L of heated 2% milk I added 3Tbl cocoa powder, 1Tbl instant coffee, 1/2 tsp ground cinnamon, 2 sachet packets powder Stevia (sweetner) & 1tsp vanilla extract. Delicious cocoa/coffee yogurt. After refrigeration I strained some till it was thick and creamy and enjoyed it spread over a slice of wholegrain toast in the morning.

Seven Promise on August 23, 2010:


This reminded me of my Mum making yogurt last thing at night. She would heat the milk to just before boiling, pour it into a glass bowl, let it cool a little before mixing in a small amount of plain yogurt (either commercial or from some she'd made previously). Then she'd cover it with a plate, place it in the airing cupboard (so near the boiler) or next to a radiator, wrap a towel around the bowl and leave overnight. She's been doing this for years as has her Mum who is now in her 80s. Now I have been prompted to follow in their footsteps - thanks :D

Tarek on June 28, 2010:


I make yogurt at home too. I live in Bangladesh.

to make yogurt, I use raw milk.

First I boil milk. Then I add sugar and powder milk.

Again I boil milk. After half an hour milk get thicker.

Then I use cold water bath to cool the milk to 115 degree F. Add starter. steer it once or two.

Meanwhile I use boil water to heat the jar and my Hot pot.

Add the milk with starter to the jar and cover tightly and cover the jar with a cotton cloth and place it in the hotpot overnight.

In the morning, I opened the hotpot and place the jar in a refrigerator for three hours.

The yogurt is very thick, sweet and yummy.

Thanks guys.

Nitin on June 14, 2010:

Best method ever!! I was considering to buy yogurt maker but did not find positive reviews about them..so decided to give this method a try and it works!!! Thanks a lot and i am enjoying my home based yogurt a lot!!

Vlachou on May 31, 2010:

@"In china we loved their "suan nai" literally sour milk yogurt. It is meant to be runny and you drink it with a straw out of the pottery mugs it was cultured in. It is refreshingly sweet and tart. This first batch of yogurt was great but can you help me reproduce our favorite breakfast beverage?"

I think that your favourite breakfast beverage is

"bulgarian buttermilk" wich is runnier and a little more sour than regular yoghurt. It has a different bacteria combination than yoghurt.

It is also very easy to make, just buy the quarter gallon "bulgarian buttermilk" at costco or walmart, and use it as a starter.

beau10 on May 20, 2010:

How warm should be the proofing-heat when finishing the yogurt?

tasha lyons on May 17, 2010:

I enjoyed how to make yogurt it has been fun and exciting! Now I can prepare a healthy treat for my family and friends that I think we all will enjoy.

Lisa on May 02, 2010:

Love to see more people making yogurt. I use two plastic containers with plastic lids (holding about 750 ml each) and ferment in the oven. Couldn't be easier.

Jeff on May 01, 2010:

That's really cool! I've thought about attempting to make yogurt for years but I always thought you needed a lot of cream (which is expensive). Would it be possible to make nut flavored yogurt, like pistachio or almond? I think peanut butter would be good too, something different from all the usual fruit flavors at the grocery store.

texwriter on April 09, 2010:

This sounds so easy and a fun project for children to do with a helper. I have a couple of questions though. Do you know what the caloric/fat intake is per 6 ounces of this particular homemade yogurt? Also, if I wanted to add flavoring, should I use a juice or would you suggest I use a powdered flavoring?

ludde on March 18, 2010:

kristine: Yoghurt, and other dairy products, are made lactose free by mixing in lactase enzyme that breaks down lactose into galactose and glucose.

I guess you could mix in some lactase powder in your yoghurt to achieve the same thing.

An alternative is to use lactase pills from a pharmacy. Just pop a pill right before having any food with lactose in it.

sUnset44 on March 10, 2010:

Livelonger, you must really enjoy doing things to enrich your life. "Keep up the good work" AND "More power to you." As much as I like yogurt, it had never crossed my mind to try making it at home. When I've overindulged in heavy foods, I usually grab a cup of store bought yogurt. I really love the flavored kind; strawberry-kiwi, lemon burst, lime, etc. Yogurt is a really 'Tasty Treat' that helps me relax and unwind. If I get hungry late at night,(most times) I'll eat a cup of yogurt instead of something heavy.

Maybe, some great day, between sunrise and sunset I'll muster up the patience to try my hand at your recipe.

It just might do my mind and body good.

Robert on February 22, 2010:

Hi All,

Im Starting to make my own homemade yogurt. I've successfully created a liter of yogurt! thanks to the recipe!

I've put aside a cup of the yogurt which will be used as my starter on my next batch.

Tried to do a new batch after two(2) days, but upon opening my starter culture, saw a lot of whole lumps of the yogurt! What happened?? :( Somebody please help...

Incite on February 19, 2010:

I make my yogurt from nonfat dry powdered milk. Mix 2 cups milk powder into 1 quart lukewarm water add two tablespoons plain yogurt and stir well. Pour into regular thermos bottles and let stand overnight. I like mine a little thick for cooking and so I strain it a day or two after that. I also like it blended with fruit and some sweetner.

PeachyMe on February 14, 2010:

My yogurt looks like thick milk. I used skim milk cause I am a not a fan of whole milk and I only buy nonfat yogurt. I didn't have a cooler so I sat the bottle on a pad warmer, draped a towel over it and put a big pot over that to keep the heat in. It still didn't turn out right.

Jason Menayan (author) from San Francisco on February 08, 2010:

Kristine: I don't think so. I wonder what made your yogurt lactose-free...yogurt cultures normally need lactose as their food to culture milk into yogurt. If you are very, very sensitive to lactose, I'd avoid homemade yogurt and stick with the lactose-free version you buy in the market, unfortunately, since homemade yogurt will likely always have some lactose in it.

kristine on February 06, 2010:

Hi, i am lactose intolerant. Can i use lactose free yoghurt (i can only purchase flavoured ) to start making my own yoghurt?

laswi from Sri Lanka on February 01, 2010:

Thnks for the nice hub with whole lot of useful info. We in Sri Lanka spend lot of money to buy yogurt from the shop and even at that price you get only a small quantity in a cup like 80g.

My mother-in-law had once tried to make yogurt but she was not so successful because she had mixed gelatine also with milk.

I just want to know from you Livelonger, what will happen if you use Buffolow Curd as the starter to make yogurt. It is difficult for us to find unsweetened, unflavored yogurt from the market.

Jason Menayan (author) from San Francisco on January 29, 2010:

Sherry: put it in an ice cream maker, or follow other directions on how to make ice cream, treating the yogurt as you would the recipe for ice cream. I would not just put it in the freezer, since it would form large ice crystals and therefore not be "creamy."

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