Homemade Yogurt From Scratch
This two-ingredient yogurt recipe transforms whole milk and a live-culture yogurt starter into thick, creamy homemade yogurt that costs far less than store-bought and never requires repurchasing starter.
-0:00
This two-ingredient yogurt recipe transforms whole milk and a live-culture yogurt starter into thick, creamy homemade yogurt that costs far less than store-bought and never requires repurchasing starter.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large pot or Dutch oven, heat the milk to 180°F, stirring occasionally to prevent scorching.
Once heated, ladle a small amount of the hot milk into a separate small bowl and set aside.
Cool the large pot of milk down to 120°F. You can do this quickly by placing the pot in an ice bath.
In the small bowl with the reserved milk, stir in the spoonful of yogurt starter until smooth.
Pour the yogurt starter mixture back into the large pot of cooled milk and whisk to combine thoroughly.
Cover the pot with a lid, wrap it in several warm blankets or towels to insulate it, and place it in a warm, undisturbed spot (like an off oven).
Let the yogurt incubate for 8 to 24 hours. The longer it sits, the thicker and tangier it will become.
Once incubated, the yogurt is ready. Refrigerate before serving. Remember to save a spoonful to start your next batch.
Refrigerate finished yogurt in an airtight container for up to 2 weeks; store starter yogurt separately for best culture potency in subsequent batches.
yogurt maker or thermometer · insulated cooler (alternative incubation method)
Use plain whole milk yogurt containing live active cultures (Lactobacillus bulgaricus and Streptococcus thermophilus). Check the label to confirm cultures are present.
Active hands-on time is about 10 minutes, but the yogurt requires 4–12 hours of incubation at a warm temperature (around 110°F) to set properly.
Yes, you can use a tablespoon of your finished yogurt as the starter for subsequent batches, creating an endless supply without buying new cultures.
The incubation temperature was too low, the incubation time was too short, or the starter yogurt cultures were not active. Ensure consistent warmth around 110°F for 6–12 hours.
Whole milk works best for thick, creamy yogurt. Avoid ultra-pasteurized milk, which can prevent proper yogurt formation due to damaged protein structure.
Chicken Tikka Masala
260 min
Chia Seed Pudding
495 min
Everything Bagel Breakfast Pastries
50 min
BBQ Pork Sandwich
35 min
Hash Brown Casserole
65 min
Cilantro Lime Chicken (Grilled or Skillet Juicy & Easy Marinade)
Honey Garlic Chicken (Easy 30 Minute One Pan Recipe)
25 min
Fluffy Almond Flour Pancakes (Healthy, Gluten Free, Paleo)
