There are many different ways on how to make yogurt. Yogurt making is not difficult to do. If you can combine a few basic and readily available ingredients and then have the patience to wait, you can have your own to enjoy and reap the benefits of.

You can make yogurt without the use of a yogurt maker, such as in a crock pot or with a heating pad, but before you get started it is worth mentioning that there are many different devices and products available to purchase that are specifically designed for being an incubator for making yogurt.

Yogurt makers are very easy to use and clean and are usually electric operated, meaning you will need to have a spot for them on your kitchen counter that is near an electrical outlet. Most of them work by combining and pouring the ingredients into the machine and then after turning it on waiting a set number of hours for it to be ready. This is especially helpful for those who do not want to be bothered with checking temperatures or are afraid that they might not be able to have a consistent temperature during the incubation and fermentation process. Many of them even have an automatic shut off to ensure that you do not overheat it. Some have canisters that can be put right into the freezer after use so you can make frozen varieties as well. Learn more about choosing the right one in our Yogurt Makers Buyer Guide.

If you do not think it is a worthwhile investment to buy a product that specifically makes yogurt, very similar results can be made with a crock pot, which has similar features. If using a crockpot, you will want to ensure that it can maintain a constant temperature for anywhere from 5 to hours, depending on the ingredients and strains of bacteria you will be using.

Another method that some people have used with much success is to make it with a heating pad and wrap that around two large pots. However, if you do not have a heating pad or two large pots, then you might as well buy either a yogurt maker or a crock pot, since the heating pad is very similiar is price and you run certain risks using a heating pad, the name one being that you are not using it to manufacturer’s specifications.

What is Needed to Make Yogurt?

You can make yogurt with just three basic plain ingredients: Milk, Starter, and Powdered Milk if desired. Once you have “plain” yogurt you can then decide if you will add fruits, syrups, or other flavorings to it. You will likely notice differences in consistency and taste depending on what type of milk you use as well as what type of starter you are using. For some, it is a process of trial and error before getting the desired results achieved.

Milk: You can use any type of milk that you want, though some milk will produce different results. Our recipe is assuming you will be using cow’s milk, though many people also enjoy making it out of goat’s milk, especially those with a lactose intolerance, as the goat’s milk combined with the bacteria can often be eaten without the common side effects they are used to. The type of milk you use will contribute to the thickness of your final product in conjunction to the different types of bacteria you use. Skim milk will be somewhat runny, whereas whole milk will give you a better likelihood of a naturally creamy consistency.

Dry Milk: Dry milk, also known as powdered milk is often added into most basic recipes, though it is not necessary. You may leave it out without making any modifications to the recipe. You do not have to use the powdered milk, though many people recommend it as it a way to make it have a thicker and creamier consistency, especially if using skim milk.

Starter: The starter is also very important. You can use any commercially available plain yogurt with live cultures or you can also purchase freeze dried starters as well. The difference between the starters you choose is primarily in the age and the type of bacteria. Having multiple strains of bacteria at once is likely to result in a thinner product – but it will be done much sooner. Using only a couple will likely give you thicker results. If you are eating and making yogurt for the probiotic benefits, then you should use the type of bacteria you want and not worry about consistency – you can always do what many of the commercial manufacturers do and add pectin or gelatin to the mixture when it is finished.

What is the Process?

The process is very simple once you have decided what ingredients you will be using. Our directions below are what you will do when using a yogurt maker. Since different models and manufacturers will vary, you’ll want to always make sure you read the owners manual and directions that come with product your purchased. Not following instructions per the manufacturer can result in yucky tasting yogurt, or worse, damage to your machine. In most cases, all you need to do is heat the milk to 185 degrees, then allow to cool and add in the bacteria before transferring it to the yogurt maker where it will incubate for several hours. After that it is ready to place in the fridge to chill and eat.

Directions on How to Make Yogurt

Ingredients you will need:

1/2 Gallon Milk (This equates into 2 quarts or 8 Cups if you are measuring different ways or need help reducing this into a smaller batch)

1/2 cup dry milk (also known as powdered milk, available in most baking sections of the grocery store where they keep flour, sugar, etc.)

1/2 Cup Plain Starter Yogurt OR Freeze Dried Starter

Directions:

1. Heat the Milk: Heating the milk is the most difficult thing to do, and you’ll be glad that it’s not difficult to do at all. We recommend using a double boiler or similar set up which allows you to cook the milk without worrying about scalding or burning it. You don’t want to burn the milk and try to make yogurt with it. You simply put water in the bottom pan and then milk in the top pan and let it cook until it reaches about 185 degrees. (If you haven’t invested in a Digital Thermometer yet, you really should – not only great for making yogurt but making sure your meats are cooked completely too!) No thermometer? You can try to eyeball it for when the milk starts getting frothy, kind of like it looks in a cappuccino.

2. Let the Milk Cool: You’ll want to let your milk cool to about 110 degrees. You can just let it sit there and cool off, or if you’re in a hurry, you can put the pot into a larger pot filled with cold water or ice. This is a good time to make sure your yogurt maker is plugged in and pre-heating.

3. Add Your Starter: Now that you’ve got the milk to 110 degrees, the next step is to add the starter. Adding it in takes no time at all. Once you’re done you are ready to transport it into your yogurt machine.

4. Let it Sit While You Do Something Else: It can take anywhere from 4 to 8 hours to have yogurt. The time it takes depends greatly on the types of cultures you are using and how strong they are – stronger cultures do not take so long. The longer you let it sit, the thicker it will be – however it may also have a more “tangy” taste than you are used to. Practice makes perfection, so likely after a few trial and error batches you’ll have a method down that makes a yogurt that you love and rivals store bought brands.

5. Stir the Yogurt & Refrigerate: This is the final step before you are ready to enjoy your homemade yogurt. You’ll need to stir it and then refrigerate it for a few hours before enjoying it. After that you can then add in any flavorings you wish, such as vanilla or fresh fruit.

And that’s it! Pretty Simple! You now know how to make yogurt!