Dairy and Non-Dairy Recipes

The Easiest Way to Make Yogurt!

The Easiest Way to Make Yogurt - The Self Sufficient HomeAcre

The Easiest Way to Make Yogurt - The Self Sufficient HomeAcre

No Fuss Yogurt!

I started making my own yogurt a few years ago and, I’ll be honest, I got tired of the process. Inevitably I would overheat the milk and have to cool it down again.  I decided to try making yogurt without heating the milk first…it works beautifully!

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You can read the instructions for how I used to do it in my post, Making Raw Yogurt. However, here are instructions for easy, DIY yogurt that comes out nice and thick…

How Much Money Can You Ssve By Making Your Own Yogurt? - The Self Sufficient HomeAcre

Easy Homemade Yogurt

  • 1 quart whole milk
  • Powdered yogurt culture or 1 Tbs plain yogurt
  • 2 Tbs powdered milk

Start with a quart size bowl that fits in your yogurt maker. You can also pour the mixture into  jars (they won’t hold a whole quart, however). Put the plain yogurt and powdered milk in the bowl and stir. Slowly add milk and stir to combine. Place the bowl into your yogurt maker, cover, and turn on. Do not stir or jostle the yogurt maker for at least 8 hours. When you think it is ready, remove the lid and tip the bowl very slightly to see if the yogurt is thick enough. You may need to leave it for 12 hours for a nice thick yogurt. Refrigerate overnight.

Tips For Homemade Yogurt :

  • Use whole milk for thick, creamy yogurt.
  • Try using Greek yogurt for your culture.
  • Use powdered yogurt culture or fresh yogurt for the most live bacteria in your culture.
  • You may use ultra-pasteurized milk.
  • Powdered milk helps make a thicker yogurt.

Add your own flavorings, such as homemade jam, granola, chopped fruit and honey, or vanilla and maple syrup!

Do you make your own yogurt? Do you prefer powdered yogurt culture or plain yogurt for your starter?

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4 Comments on “The Easiest Way to Make Yogurt!

  1. I don’t have a yogurt maker. Does a slow cooker work as a substitute? If so, what temp and for how long do you suggest?

    1. Hi Cathy,
      I have not tried this method but I have seen posts from other bloggers with instructions. I think you need to heat up the milk to kill bacteria, cool it to 110 degrees F, then put it in a slow cooker on the warm setting, then leave for 12 hours. It is a good idea to find out first what temp your warm setting reaches first to make sure it is not too hot or cold for proper incubation of the milk and culture. Best wishes!

  2. we love homemade yogurt and we make it with a plain yogurt starter. I have never tried the powder starter. I wish I had my own cow to make fresh yogurt though! 🙂

    1. I would like a cow too, Amanda. 🙂 However, I do remember that they were a lot of work…we had around 35 head when I was a kid. They were beef cattle, but I milked them anyway…just because I loved the idea of food from our farm, even at 10 years old!

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