Making homemade yogurt without a yogurt maker is much easier than it sounds. You only need milk, a few tablespoons of plain yogurt with live active cultures, a thermometer, and a warm place for the yogurt to culture.
I like making yogurt at home because it is simple, practical, and much less fussy than people think. It is also a good way to use fresh milk, and once the yogurt is ready, we love serving it with Best Healthy Homemade Granola or Easy Granola Recipe Made with Sourdough Discard.
Heating the milk to 180°F first is one of the best ways to get thick, creamy homemade yogurt. After the milk cools to the right temperature, the starter can be added without damaging the live cultures. From there, the jars just need to stay warm while the yogurt cultures.
You do not need a yogurt maker for this recipe. An oven with the light on, an insulated cooler, a warm water bath, or another steady warm spot can work well.
Table of Contents
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Quick Look
Prep Time: 15 minutes
Heating and Cooling Time: 45 minutes to 1 hour
Incubation Time: 8 to 24 hours
Chill Time: 4 hours
Total Time: About 13 hours, depending on incubation time
Yield: About 1 quart
Texture: Smooth, creamy yogurt
Best Served: Cold with fruit, granola, honey, or maple syrup
What Is Homemade Yogurt?
Homemade yogurt is milk that has been cultured with beneficial bacteria from plain yogurt or a yogurt starter culture. The milk is warmed, mixed with starter, and held at a warm temperature until it thickens and becomes tangy.
For this recipe, the milk is heated to 180°F first, then cooled to 110°F to 115°F before the yogurt starter is added. This gives the yogurt a better texture and helps it thicken more reliably.
Why Heat Milk to 180°F for Yogurt?
Heating the milk to 180°F helps improve the final texture of homemade yogurt. It changes the milk proteins so they can set into a thicker, smoother yogurt.
After heating, the milk needs to cool to about 110°F to 115°F before adding the yogurt starter. If the milk is too hot, it can damage the live cultures in the starter. If it is too cool, the yogurt may take longer to culture or may not set well.
What Is the Best Milk to Use for Homemade Yogurt?
Whole milk makes the creamiest homemade yogurt.
You can use:
Whole pasteurized milk
Whole raw milk, if legal in your area
2% milk, though it will be thinner
Goat milk, though it naturally sets softer
I do not recommend ultra-pasteurized milk for homemade yogurt if you can avoid it. It does not always set as well because of how it has been processed.
If you use raw milk, this heated method will no longer keep it raw because the milk is heated to 180°F. It will still make a good homemade yogurt, but it should be treated as a cooked milk yogurt.
Ingredients for Homemade Yogurt
4 cups whole milk, raw or pasteurized
3 tablespoons plain full-fat yogurt with live active cultures
Equipment You Will Need
Heavy-bottomed pot
Kitchen thermometer or candy thermometer
Whisk or clean spoon
Clean glass jar or jars
Lid, towel, or plastic wrap
Oven with light, insulated cooler, heating pad, or another warm incubation spot
Fine mesh strainer or cheesecloth, optional for Greek-style yogurt
How to Make Homemade Yogurt Without a Yogurt Maker
Step 1: Heat the Milk
Pour the milk into a heavy-bottomed pot.
Heat the milk over medium heat, stirring often so it does not scorch on the bottom.
Bring the milk to 180°F.
Once it reaches 180°F, remove it from the heat. For thicker yogurt, you can hold the milk around 180°F for 5 to 10 minutes, stirring often.
Let the milk cool to 110°F to 115°F.
You can let it cool on the counter, or place the pot in a sink of cool water and stir gently to help it cool faster.
Do not add the starter while the milk is still too hot.
STEP 2: Place the plain yogurt starter in a clean jar or bowl.
Add a small amount of the warm milk and stir until smooth.
Pour this mixture back into the rest of the warm milk and stir gently until combined.
STEP 3: Pour the milk and starter mixture into clean glass jars.
Cover the jars with lids, plastic wrap, or a clean towel.
STEP 4: Keep the jars in a warm place around 105°F to 115°F, with 110°F being a good target.
Incubate for 8 to 12 hours for a mild yogurt.
Incubate for 12 to 24 hours for a tangier yogurt.
The longer it cultures, the more tart it becomes.
STEP 5: Once the yogurt has thickened, move it to the refrigerator.
Chill for at least 4 hours before stirring or serving. The yogurt will firm up more as it gets cold.
STEP 6: (OPTIONAL) For thicker Greek-style yogurt, spoon the chilled yogurt into a cheesecloth-lined strainer.
Let it strain in the refrigerator for several hours or overnight.
Save the whey for recipes like How to Make Lacto Fermented Lemonade or Easy Lacto Fermented Strawberry Lemonade Recipe..
Incubation Ideas Without a Yogurt Maker
The key to homemade yogurt is steady warmth. You do not need a yogurt maker, but you do need a place that stays warm enough for the cultures to work.
Oven with the Light On
Place the covered jars in the oven with the oven light on. Do not turn the oven on. The light often gives enough gentle warmth for culturing.
If your oven runs cool, you can preheat it for just a minute or two, turn it off completely, then place the jars inside. Make sure the oven is off before adding the yogurt.
Insulated Cooler
Place the jars in a small cooler with a few jars of warm water. Close the lid and let the yogurt culture inside.
This is one of the best no-yogurt-maker methods because the cooler holds warmth well.
Warm Water Bath
Place the jars in a pot or cooler with warm water around 110°F. The water should come up the sides of the jars but not cover the lids.
Check the water every few hours if possible and replace it with warm water if it cools too much.
Heating Pad
Set a heating pad to low and place the jars on top, then wrap everything with a towel.
Check the temperature the first time you use this method because some heating pads run too hot.
Instant Pot Yogurt Setting
This technically uses another appliance, but it is a helpful option if you already have one. Use the yogurt setting to incubate after heating, cooling, and adding the starter.
Dehydrator or Proofing Box
If your dehydrator or proofing box can hold around 110°F, it can work well for incubating yogurt.
Tips for the Best Homemade Yogurt
Use plain yogurt with live active cultures for your starter.
Do not use flavored yogurt as the starter.
Use whole milk for the creamiest texture.
Heat the milk to 180°F for a thicker, smoother yogurt.
Cool the milk before adding the starter so the live cultures are not damaged.
Keep the yogurt warm and undisturbed while it incubates.
Do not stir the yogurt while it is culturing.
Chill the yogurt before serving so it can finish setting.
Save a few tablespoons of plain yogurt from this batch to use as starter for your next batch.
Refresh your starter with store-bought plain yogurt every few batches if your yogurt starts getting thin or weak.
How Long Should Homemade Yogurt Incubate?
Homemade yogurt usually needs at least 8 hours to incubate.
For mild yogurt, check it around 8 to 10 hours.
For thicker, tangier yogurt, let it go 12 to 24 hours.
We usually prefer a longer incubation because it gives the yogurt a stronger tangy flavor. If you are new to homemade yogurt, start tasting it around 8 to 12 hours and see what you like best.
How to Tell When Yogurt Is Done
The yogurt is done when it looks set and pulls slightly away from the side of the jar when tilted.
It may still look softer than store-bought yogurt before chilling. That is normal.
The yogurt will firm up more after several hours in the refrigerator.
Can You Make Yogurt Without Heating the Milk?
You can make yogurt without heating the milk first, but I do not recommend it as the main method for this post.
Heating the milk to 180°F gives a thicker, more consistent yogurt. It is especially helpful if you want creamy yogurt that sets well without adding powdered milk, gelatin, or thickeners.
If you use raw milk and choose not to heat it, the yogurt will often be thinner and less predictable.
How to Make Greek-Style Yogurt
To make Greek-style yogurt, strain the finished chilled yogurt.
Line a fine mesh strainer with cheesecloth and set it over a bowl.
Spoon the yogurt into the strainer and refrigerate for several hours or overnight.
The longer it strains, the thicker it gets.
The liquid that drains out is whey. Do not throw it away if you like using whey in fermented drinks or baking.
What Can You Do With Leftover Whey?
Leftover whey can be used in several kitchen projects.
Try it in:
How to Make Lacto Fermented Lemonade
Easy Lacto Fermented Strawberry Lemonade Recipe
Smoothies
Pancake batter
Bread dough
Soaking grains
Feeding chickens or pigs, if you have them
How to Serve Homemade Yogurt
Homemade yogurt is good plain, but it is also easy to flavor after it has finished culturing.
Try serving it with:
Fresh berries
Homemade jam
Honey
Maple syrup
Vanilla extract
Easy Granola Recipe Made with Sourdough Discard
Fresh fruit
Apple butter
Do not add sweeteners or fruit before incubating. Add them after the yogurt is finished and chilled.
How to Store Homemade Yogurt
Store homemade yogurt in clean jars or airtight containers in the refrigerator.
Use within 1 to 2 weeks.
For the next batch, save a few tablespoons of plain yogurt before adding fruit, honey, or flavorings.
Troubleshooting Homemade Yogurt
Why is my homemade yogurt runny?
The milk may not have been heated high enough, the starter may have been weak, the incubation temperature may have been too cool, or the yogurt may not have cultured long enough.
For thicker yogurt, heat the milk to 180°F, cool it to 110°F to 115°F, use fresh starter, and keep the jars warm while they incubate.
Why did my yogurt get grainy?
Yogurt can turn grainy if the milk was overheated, heated too quickly, or incubated too warm.
Use medium heat, stir often, and keep the incubation temperature close to 110°F.
Why is my yogurt too sour?
The yogurt likely incubated too long. Next time, check it earlier.
An 8 to 10 hour incubation gives a milder yogurt, while 12 to 24 hours gives a tangier yogurt.
Why did whey separate from my yogurt?
A little whey on top is normal. Too much whey can happen if the yogurt incubated too long, got too warm, or was disturbed before it set.
You can stir the whey back in or strain it off for thicker yogurt.
Frequently Asked Questions About Homemade Yogurt Without a Yogurt Maker
Can you make homemade yogurt without a yogurt maker?
Yes, you can make homemade yogurt without a yogurt maker. You only need to keep the milk and starter mixture warm while it cultures. An oven with the light on, an insulated cooler, a warm water bath, or a heating pad can work.
Do you have to heat milk to 180°F for yogurt?
For the best texture, yes. Heating milk to 180°F helps the yogurt set thicker and smoother. After heating, cool the milk to 110°F to 115°F before adding the yogurt starter.
What temperature should yogurt incubate at?
Yogurt should incubate around 105°F to 115°F. A good target is 110°F.
How long should homemade yogurt incubate?
Homemade yogurt usually takes 8 to 12 hours to set. For a stronger, tangier yogurt, you can incubate it for 12 to 24 hours.
Can I use raw milk to make yogurt?
Yes, raw milk can be used where legal, but in this recipe the milk is heated to 180°F. That means the finished yogurt is made from heated milk, not unheated raw milk.
Can I use store-bought yogurt as a starter?
Yes, plain store-bought yogurt with live active cultures works well as a starter. Do not use flavored yogurt.
Can I use homemade yogurt as the starter for the next batch?
Yes, save a few tablespoons of plain homemade yogurt before adding fruit or sweeteners. Use it as the starter for your next batch.
Why did my homemade yogurt not set?
The starter may have been inactive, the milk may have been too hot when the starter was added, the incubation temperature may have been too cool, or the yogurt may not have incubated long enough.
Can I make Greek yogurt from homemade yogurt?
Yes. Strain finished yogurt through cheesecloth or a fine mesh strainer in the refrigerator until it reaches the thickness you like.
Should I add fruit before or after culturing yogurt?
Add fruit, honey, maple syrup, vanilla, or jam after the yogurt has finished culturing and chilling. This keeps the fermentation more reliable.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
How to Make Homemade Yogurt Without a Yogurt Maker
Ingredients
- 4 cups whole milk raw or pasteurized
- 3 tablespoons plain full-fat yogurt with live active cultures
Instructions
- Pour the milk into a heavy-bottomed pot.
- Heat the milk over medium heat, stirring often, until it reaches 180°F.
- Remove the pot from the heat. For thicker yogurt, hold the milk around 180°F for 5 to 10 minutes, stirring often.
- Let the milk cool to 110°F to 115°F.
- Place the plain yogurt starter in a clean jar or bowl.
- Add a small amount of the warm milk to the starter and stir until smooth.
- Pour the starter mixture back into the remaining warm milk and stir gently.
- Pour the milk mixture into clean glass jars.
- Cover the jars with lids, plastic wrap, or a clean towel.
- Place the jars in a warm incubation spot around 105°F to 115°F.
- Incubate for 8 to 12 hours for mild yogurt, or 12 to 24 hours for tangier yogurt.
- Once set, move the yogurt to the refrigerator.
- Chill for at least 4 hours before serving.
- For Greek-style yogurt, strain the chilled yogurt through cheesecloth or a fine mesh strainer until thick.
Notes
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Tips for the Best Homemade Yogurt
Use plain yogurt with live active cultures for your starter. Do not use flavored yogurt as the starter. Use whole milk for the creamiest texture. Heat the milk to 180°F for a thicker, smoother yogurt. Cool the milk before adding the starter so the live cultures are not damaged. Keep the yogurt warm and undisturbed while it incubates. Do not stir the yogurt while it is culturing. Chill the yogurt before serving so it can finish setting. Save a few tablespoons of plain yogurt from this batch to use as starter for your next batch. Refresh your starter with store-bought plain yogurt every few batches if your yogurt starts getting thin or weak.
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Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
