Easy Homemade Yogurt Without Special Equipment

How to Make Easy Homemade Yogurt Without Special Equipment

1. 1

   Step 1: Heat milk with milk powder

   Pour the whole milk into a heavy-bottomed pot and whisk in the nonfat dry milk powder to help thicken. Heat the milk over medium until it reaches 180°F (82°C) or just begins to steam and form small bubbles around the edges; hold at that temperature for 1–2 minutes to denature proteins, then remove from heat.

   For this step

   • 4 cupsWhole milk
   • 2 tablespoonsNonfat dry milk powder
   
2. 2

   Step 2: Cool to incubation temperature

   Let the milk cool undisturbed until it reaches about 110°F (43°C); this takes roughly 30–45 minutes at room temperature. To speed cooling, set the pot in a sink of cold water and stir gently, checking with a thermometer occasionally.
   
3. 3

   Step 3: Inoculate with starter

   Spoon a few tablespoons of the warm milk into a small bowl and whisk in the plain yogurt starter until smooth to temper it. Pour the tempered starter back into the pot and whisk gently but thoroughly to distribute the cultures evenly.

   For this step

   • 2 tablespoonsPlain yogurt with live active cultures (starter)
   
4. 4

   Step 4: Incubate without a yogurt maker

   Transfer the mixture into a clean glass jar or jars, cover, and place in a warm, stable environment for fermentation: an oven with the light on, an insulated cooler with hot water bottles, or a thermos. Maintain a temperature around 100–110°F (37–43°C) and incubate undisturbed for 6–10 hours depending on desired tartness and thickness; longer incubation yields tangier, thicker yogurt.
   
5. 5

   Step 5: Chill and flavor

   When the yogurt has set to your liking, move it to the refrigerator and chill for at least 2 hours to firm up and stop fermentation. After chilling, stir in the vanilla if using and taste for sweetness or tang.

   For this step

   • 1 teaspoonVanilla extract (optional)
6. 6

   Step 6: Serve and store

   Spoon yogurt into bowls and top with honey or maple syrup and fresh berries as desired. Store homemade yogurt covered in the fridge for up to 7 days; reserve a couple of tablespoons to use as a starter for your next batch.

   For this step

   • 2 tablespoonsHoney or maple syrup (optional, for serving)
   • 1 cupFresh berries (optional, for serving)
   

1. Pour the whole milk into a heavy-bottomed pot and whisk in the nonfat dry milk powder to help thicken. Heat the milk over medium until it reaches 180°F (82°C) or just begins to steam and form small bubbles around the edges; hold at that temperature for 1–2 minutes to denature proteins, then remove from heat.
2. Let the milk cool undisturbed until it reaches about 110°F (43°C); this takes roughly 30–45 minutes at room temperature. To speed cooling, set the pot in a sink of cold water and stir gently, checking with a thermometer occasionally.
3. Spoon a few tablespoons of the warm milk into a small bowl and whisk in the plain yogurt starter until smooth to temper it. Pour the tempered starter back into the pot and whisk gently but thoroughly to distribute the cultures evenly.
4. Transfer the mixture into a clean glass jar or jars, cover, and place in a warm, stable environment for fermentation: an oven with the light on, an insulated cooler with hot water bottles, or a thermos. Maintain a temperature around 100–110°F (37–43°C) and incubate undisturbed for 6–10 hours depending on desired tartness and thickness; longer incubation yields tangier, thicker yogurt.
5. When the yogurt has set to your liking, move it to the refrigerator and chill for at least 2 hours to firm up and stop fermentation. After chilling, stir in the vanilla if using and taste for sweetness or tang.
6. Spoon yogurt into bowls and top with honey or maple syrup and fresh berries as desired. Store homemade yogurt covered in the fridge for up to 7 days; reserve a couple of tablespoons to use as a starter for your next batch.