How to Make Homemade Yogurt in Simmering Pot

I don’t think about you; however I’m an enormous lover of yogurt. My stomach doesn’t endure lactose exceptionally well, so I tend to buy Greek yogurt, which is lower in lactose and somewhat more costly. I truly needed to begin making my own particular Homemade Yogurt, since I have it for breakfast and for a nibble amid the day.

After some exploration, I found a Homemade Yogurt Recipe I enjoyed and gave it a shot. It turned out sublimely well! I utilized the DIY simmering pot yogurt technique – it’s essential, just requires two fixings, and delivers a considerable measure of yogurt.

The considerable thing about this strategy is that you can basically set your yogurt and let it make itself overnight or while you’re away at work. What’s more, on the off chance that you choose you have enough yogurt, it’s anything but difficult to make cheddar or plunge from the rest!

Sour cream

In this way, how about we not squander at whatever time here. You need to know how to make homemade yogurt and make your own particular Homemade Yogurt directly after you read this!

What you’ll require in Homemade Yogurt Recipe:

  • Drain (I utilized 1%)
  • Plain yogurt (I additionally utilized 1%) with live societies
  • Simmering pot (any size – mine is1.5 quarts)
  • Dull shaded towel or cover
  • Cheesecloth (A perfect, unbleached white shirt, sheet, or pillowcase will likewise work)
  • Strainer


How to Make Homemade Yogurt

Step 1:

Empty drain into the simmering pot. Mine holds 1.5 quarts, so I put in some drain. Bigger simmering pots ought to hold 8 mugs easily. Leave somewhat additional space to represent the foam it will deliver, and also the yogurt you’ll need to include.


Step 2:

Cover your simmering pot and swing it too low for 60 minutes. The drain ought to reach around 180 degrees Fahrenheit.

Step 3:

Kill the slow cooker and let it sit for approximately 30 minutes – keep it secured. This ought to cool the drain to an agreeable 115-120 degrees Fahrenheit.

Step 4:

Include a little measure of yogurt to the blend to begin the procedure. Since I utilized some drain, I put in 1/4 measure of Homemade Frozen Yogurt. If you utilized some drain, put in 1/2 container, et cetera. You don’t have to add a ton of yogurt to begin the yogurt-production prepare.

Step 5:

Wrap the simmering pot with your towel. The key is to guarantee that it remains warm in a dull, still environment. That is the point at which the microbes will be the most dynamic.


Step 6:

Hold up 6-12 hours. In the event that you sit tight for a shorter timeframe, the yogurt will be runnier and not as tart. It will have higher lactose content. On the off chance that you hold up 10-12 hours, you’ll get thicker, tangier yogurt, comparative in taste and consistency to homemade Greek yogurt.

wrwtStep 7:

Contingent upon how thick you like your yogurt, you’ll need to strain it a bit. You’ll see that it’s still genuinely runny now, however that doesn’t mean you’ve done anything incorrectly.

I set up a bowl to get the whey, and put a little strainer on top of it to channel the Homemade Yogurt Recipes.

Step 8:

Next, lay your cheesecloth over the strainer. I utilized an old pillowcase for mine. Pour your yogurt in. Try not to stress if some whey has officially isolated; it’ll channel through once more.

On the off chance that you need a thicker yogurt, cover this and set it in the ice chest. Give it a chance to deplete for a couple of hours and you’ll wind up with your own particular homemade Greek yogurt.


In the event that you need something like plain yogurt, strain it for just thirty minutes to 60 minutes. You can test Homemade Frozen Yogurt now and then to perceive how it’s getting down to business.

Step 9:

After you’re done with Homemade Yogurt Recipes, you can gather the whey and spare it. Utilize it rather than drain in shakes or heating formulas. Perhaps sometime I’ll attempt more things with Homemade Yogurt – yet I utilized it as a part of my protein shakes and it worked magnificently!


Homemade Coconut Milk Yogurt

Homemade greek yogurt

Homemade Coconut Milk Yogurt

After trying a container of super creamy, slightly tangy coconut yogurt from the supermarket, I tried to make homemade frozen yogurt and Homemade Coconut Milk Yogurt. I discovered it’s not hard at all. As soon as you’ve gathered a few supplies, you’ll be well on your way to making and falling in love with this delicious dairy-free homemade yogurt.

Regular homemade Greek yogurt relies on starter culture to thicken the yogurt and give it a tangy flavor. But, coconut milk has a very different composition;

  • You have to add probiotic powder for the health benefits and flavor.
  • And agar-agar or tapioca starch for the thickness.

See also: Homemade Frozen Yogurt, Homemade Yogurt Recepies

Homemade Coconut Milk Yogurt – Homemade Frozen Yogurt

homemade yogurt recipeIngredients:

  • 2 cans of coconut milk
  • 2 teaspoons agar-agar flakes, or 2 tablespoons tapioca starch
  • 4 tablespoons store-bought coconut yogurt
  • 2 tablespoons raw sugar or maple syrup, optional
  • Raw sugar or maple syrup


How to make Homemade Yogurt – Homemade Coconut Milk Yogurt

  • Warm the oven for 5 minutes; until it reaches about 100°F, then turn off the heat and leave the light on to help keep the oven warm. Fill the jar for storing the yogurt with boiling water to sterilize them. Let them stand for few minutes, and then pour the water out.
  • Shake the cans of coconut milk, open it, and pour it into a medium pot. Whisk until the milk is smooth and uniform for Homemade Yogurt.

homemade frozen yogurt

  • If you’re using agar-agar, sprinkle 1 teaspoon of it into the pot over the coconut milk but don’t stir.  If using tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot.
  • Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar-agar flakes are fully dissolved or the tapioca starch has thickened the mixture.
  • Cool the milk until it’s just warm to the touch, about 100°F.
  • Add 4 tablespoons store-bought coconut yogurt into the milk while whisking.
  • Add the sugar or maple syrup. Whisk together well.

Homemade Frozen Yogurt

  • Pour the coconut milk into the sterilized jar and screw on the lid. Place into the oven; turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.
  • Place the set yogurt into the fridge and chill for at least 6 hours. The Homemade Frozen Yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut homemade yogurt.
  • Keep Coconut Milk Homemade Frozen Yogurt refrigerated and use within 2 weeks.

Ways to Make Thicker Homemade Yogurt

Something that comes up again and again about homemade yogurt is how to make it thicker, more like store-bought. Actually, thin runny yogurt loses its appeal very fast, so let’s talk options.


  • MILK– Before making yogurt at home, take a look at the kind of milk you are using. You can make yogurt with whole, or 2%, or non-fat milk. Milk with higher fat content will definitely give you a thicker, creamier yogurt. Also, avoid milk that has been Ultra High-Temperature pasteurized (UHT). UHT pasteurization tends to break down the proteins necessary to set milk into yogurt.
  • Longer Initial Heating– Warm the milk to around 200°F before cooling it down and adding the yogurt culture. In this step, try holding the milk at 200°F for 20 minutes or longer. This allows some of the moisture in the milk to evaporate and concentrates the solids.
  • Let the Yogurt Sit– The longer the yogurt has to set the thicker it will become. The trade-off is that it also gets sour the longer it sits. A balance between thickness and sourness is at around the 7-hour.
  • 4. Strain the Yogurt– There is a lot of whey suspended in the yogurt then straining some of it out for making Greek-style yogurt. You can strain for anywhere from a few minutes to overnight depending on how thick you want your yogurt.
  • Add Non-fat Dry Milk Powder– Try adding 1/2 cup of dry milk powder per quart of milk. Mix it into the milk before you start heating it. This is especially helpful for making thicker yogurt from non-fat milk.
  • Add Gelatin– A little gelatin helps make yogurt surprisingly creamy and thick. Start experimenting with one teaspoon of gelatin per quart of milk. Mix it in a bowl with a little milk and let it bloom. Then stir into the pot of milk as it starts to heat. If you want to avoid gelatin, try pectin.

Homemade Yogurt

NOTE– Using different brands of commercial yogurt to culture your homemade yogurt made much difference in terms of texture. Some brands will have different strains of active culture, which will give your yogurt slightly different flavors and health benefits. But it seems like the thickness is more dependent on the type of milk you use and your process.

Best Yogurt Maker

Yogurt making process can be accomplished with standard kitchen equipment, but fermentation stage requires hours of controlled heat in a protected environment Homemade Yogurt Recipe. Electric yogurt makers deliver consistent, low-level heat for hours at a time. It provides all of the right conditions for safe homemade yogurt production, taking most of the guesswork out of an otherwise meticulous and time-consuming process. After comparing dozens of popular electric yogurt makers; here is the shortlist of five most promising yogurt makers.
1. Cuisinart CYM-100 Electronic Yogurt Maker With Automatic Cooling
The Cuisinart CYM-100 Electronic Yogurt Maker has “set it and forget it” type of design. It is tremendously helpful for those attempting to make homemade yogurt for the first time. The holding temperature can’t note adjusted manually; but this yogurt maker has a simple-to-use digital timer and automatic cooling feature not found in many other models.

Homemade Yogurt Recipe

2. Euro Cuisine Ym100 Automatic Yogurt Maker
The Euro Cuisine YM100 Automatic Yogurt Maker offers everything that is great about the slightly less expensive YM80 and adds that all-important automatic feature, switching off automatically when yogurt is complete. This Euro Cuisine produces up to 42 oz of yogurt in as little as six hours and is both simple to use and clean.

Homemade Yogurt Recipe

3. Euro Cuisine YM80
Instead of creating one large yogurt batch, with Euro Cuisine YM80 Homemade Yogurt Recipe Maker you can use small glass jars to make individual servings. You can also add a different flavor to each jar. However, some have expressed concerns about the lids being too heat-sensitive. Because the heating elements responsible for proper fermentation temperatures are located in the Euro Cuisine YM80’s base, the jars should be elevated with a kitchen towel or dishcloth to avoid hot spots.

Homemade Yogurt Recipe

4. Dash Greek Yogurt Maker
The Dash Greek Yogurt Maker includes two buckets, one for straining and one for storage. Featuring an LCD timer and a collapsible Greek strainer this machine has enough features to please every yogurt enthusiast. It is extremely simple to use and allows for making yogurt in small batches Homemade Yogurt Recipe. However, some points are lost for the Dash’s small capacity, and some people also knock the Dash for instability.

Homemade Yogurt Recipe

5. Aroma AYM-606
This yogurt maker is capable of making up to eight cups of creamy yogurt in one go. The Aroma Digital Yogurt Maker is a good choice for the budget-conscious dairy lover. This well-built machine has an easy to use digital display and controls and features automatic shut-off to ensure safe use.

Homemade Yogurt RecipeHomemade Yogurt Recipe

How Yogurt Maker Works?

It’s easy to make homemade yogurt in an electric yogurt maker and the results are well worth the effort Homemade Yogurt Recipes. Choose the type of milk you like from fat-free to whole milk, organic or locally grown or conventional and you can also create flavors to suit your taste. Homemade yogurt will have far less sugar than the commercial yogurt and you’ll also be helping the environment by using the little glass jars that many yogurt makers come with, instead of buying individually packaged plastic yogurt tubs.

Homemade Yogurt Recipes

These instructions should work for most automatic yogurt makers that have individual glass or plastic containers, but make sure to read your machine’s instruction booklet for instructions specific to your machine Homemade Yogurt Recipes.

Heat the Milk– Pour 1/2 of milk into a saucepan and heat it over medium heat. Continue to heat the milk until it begins to foam along the edges of the pan, but don’t let it boil. Temperature of the milk should 180˚F. Remove the pan from the heat and let it cool.

Cool the Milk– Cool the milk until the temperature reaches to 110˚F. While it’s cooling, spoon 6 ounces of yogurt into a medium-sized mixing bowl.

Temper the Milk and the Yogurt- Tempering is gradually combining a hot liquid with a cooler liquid.Homemade Yogurt Recipes Using a ladle, add some of the cooled milk to the yogurt, about a half-cup at a time, stirring with a wooden spoon until the mixture is smooth. When you have added about 1, 1/2 to 2 cups of milk to the yogurt, pour the milk-yogurt mixture back into the pan with the remaining milk and stir until the mixture is completely smooth and creamy.

Fill the Yogurt Containers- Fill the yogurt containers equally with the yogurt-milk mixture and place them in the yogurt maker with the lids off. Place the cover on the yogurt maker.

Homemade Yogurt Recipes

Program the Yogurt Maker- Turn the yogurt maker on and program it for the desired amount of incubating time. Whole-milk yogurt will take about 7 hours, 2 percent yogurt will take 9 hours, and skim-milk yogurt will take 10 hours. While the yogurt is incubating, be sure not to bump, move or otherwise disturb the yogurt maker as it could interfere with the process.

Refrigerate the Yogurt- When the yogurt has finished incubating, remove the containers from the yogurt maker, put the lids on and refrigerate the finished yogurt until it is chilled through, at least 3 hours.

Yogurt Maker

Now, you can prepare fresh and natural yogurt with yogurt maker, an easy to use electric machine. Simply pour a mixture of heated milk and yogurt starter into the glass jars and set the timer Homemade Frozen Yogurt. When the cycle is complete yogurt maker will shuts off automatically.

Homemade Frozen Yogurt

Properties of Yogurt Maker

  • Digital controls customize fermentation time up to 15 hours
  • Makes seven 6-oz. servings in 6–10 hours
  • Includes seven reusable glass jars and plastic lids
  • Dating system allows you to note the yogurt’s made-on date
  • Built-in timer; beep alerts you when batch is done
  • Yogurt starter sold separately
  • Recipes included

Best Yogurt Maker– The best yogurt maker should be inexpensive and simple to use. The overall process of making these yogurts takes less time and also needs short time for preparation. It also takes about a few hours for the cultures to mature, like cheese, yogurts need live cultures.Homemade Frozen Yogurt You can choose between the different models available in the market. There are also many electric ones available in the market. The best one is the most reliable, affordable and trusted device on the market.

Types– The logical choice is always the simple and easy to use makers. You can find different types of yogurt maker in the market. Non-electrical yogurt makers use hot water to make the milk warm for the fermentation. These yogurt makers consume less to no electricity. Electric yogurt makers have a timer that stops the process when the yogurt is ready; this timer is needed, since the machine keeps the temperature consistent with the use of electricity.

Pots- When you’re determined to choose buying a yogurt makers, the thing you need to consider is the capacity. If your household goes through big tubs of yogurts per week, then you’ll need a big one. Otherwise, go for small.

Buying– Make sure to pick a package with live germs when shopping for the best in Homemade Frozen Yogurt making from the appliance shop. Check if the yogurt produced doesn’t end up unhealthy since a bacterium weakens over time.

Some people pick the cheaper and some choose ovens. When buying, you should make sure to check and explore what you’re going to buy. Choosing the oven may be a great option, but be aware that it’ll cost you more in the long run due to the amount of electricity being used to keep it heated for hours. Because of this, buying such a product is recommended. It’s more efficient in terms of energy consumption.

Homemade Yogurt Troubleshooting Guides

Making homemade greek yogurt is a fairly simple process yet there are some common things that can go wrong. If you’ve got a failed batch and want to know why, read it.
1- Thermometer Isn’t Accurate
If the thermometer isn’t giving you correct readings you can accidentally kill your yogurt cultures. Milk that’s too cool will just result in slow-growing yogurt cultures but if your milk is over 120° F, when you stir in the starter, you could kill the yogurt bacteria.
Make sure your thermometer is working correctly, and be precise about following the temperature recommendations. There are some foods that can be made by feel, but when it comes to yogurt-making, it’s better to be exact.
2- Used Ultra-Pasteurized Milk
Ultra-pasteurized milk heated to very high temperatures in order to ensure a long shelf life.homemade greek yogurt Pasteurization kills off too many bacteria for the yogurt-making process and yogurt will likely be very runny if you use this kind of milk. Raw milk works just fine for yogurt.
3- Used Non-Dairy Milk
General yogurt recipe is formulated to work with cow’s milk, and also work with goat’s milk. Almond milk and soy milk usually require some modifications. So, find a recipe meant specifically for those milks.
4- Used Skim Milk
Milk with a higher fat content makes much thicker, milder yogurt. So, use whole milk in every batch. If you use skim milk, your yogurt will be thinner and tangy. To thicken it up a bit, stir some powdered milk into the warm milk before you add the starter.
5- Used a faulty starter
Use Dannon or Yoplait plain or vanilla yogurt as your starter. Their yogurt provides consistent and reliable results.
homemade greek yogurthomemade greek yogurt starter does not make Greek yogurt. Greek yogurt is made by straining the whey out of regular yogurt, and thus has everything to do with method and not with the starter.

6- Incubating Water Wasn’t Deep Enough
A gallon of hot water is perfect for cooler. The water reaches about 3/4 of the way up the jars, which is as it should be. If you have a larger cooler, you may need to add more water.
If the jars aren’t 3/4 submerged in the water, the yogurt will not stay warm enough during the incubating process for the cultures to grow.

Troubleshooting in Homemade Yogurt

Does your homemade yogurt is runny, separate, foamy, too sour, too liquid?  Here is a list of the most common troubleshooting while making homemade yogurt and working with starter cultures when things go a little awry.

Homemade Yogurt

Why Homemade Yogurt Runny?

A runny or liquid texture is the natural state of raw milk yogurt; However, Homemade yogurt is runny for two reasons:

  • Raw milk is rich in food enzymes and these food enzymes will continue to digest the milk and produce runny or liquid yogurt.
  • Raw milk’s proteins have not been denatured through heat. Pasteurizing milk denatures its proteins to some extent, and this allows them to be reorganized and better coagulated during the culturing process.

Why Did Homemade Yogurt Separate Or Turn Lumpy?

Culturing yogurt for extended period of time at too high temperature or with compromised starter culture can cause yogurt to separate or turn lumpy.  If your yogurt turns lumpy, strain it to remove the whey and beat the yogurt solids in a bowl with a whisk until it turns smooth.  Also, make sure to culture thermophilic yogurts at temperatures of 108 to 112 F and room temperature yogurts at 68 to 78oF.

Why Yogurt Is Too Sour Or Not Sour Enough?

The hotter the temperature at which yogurt cultures and longer it cultures, the sourer it will be. The typical culturing time is 8 to 12 hours.  If your yogurt is too sour, culture it at the lower range of temperatures listed for your starter, and for a shorter duration until it acquires the flavor you like.

Why Homemade Yogurt Is Foamy or Stringy And Smell Like Beer?

If homemade yogurt is foamy, stringy or smells like beer or bread, it is likely contaminated by yeast.  This can be wild yeast naturally present in your home and on your hands.  To prevent it from happening, make sure to practice good hygiene in the kitchen using clean equipment.

Why Homemade Yogurt Grainy Or Gritty?

If your yogurt tastes fine, but has a weird gritty or grainy texture, this typically indicates that you heated the milk too fast. Allow the milk to come to 1800F more slowly next time.

Why Is Homemade Yogurt Moldy?

Rarely, someone experiences mold on the surface of yogurt when making at room temperature.  This can be due to:

  • Poorly cleaned jars and utensils
  • A compromised starter culture
  • Very old milk that wasn’t properly heated and then cooled down prior to culturing

How to make Yogurt at home


Making homemade yogurt for you and your family is fun, easy and can save you a lot of money in the long run homemade yogurt. Yogurt making at home does not require any specialized equipment.

homemade yogurt

People have been making how to make homemade yogurt for centuries and I start out to learn how they do it. Everything you need for homemade yogurt is probably already in your kitchen.

Yogurt would come out too thin, or too tangy, or not all. After a bit of trial an error, I finally come up with a technique that works every time. This is by no means the only way to make homemade yogurt but it is the way that I do it, and if you follow the instructions it will work for you too.

Yogurt you make yourself is just better, like most homemade things. how to make homemade yogurt:

  • Tastes better
  • Less expensive
  • There’s no packaging waste
  • Better for you (no preservatives, sugar or chemicals added)


  • 1 Half gallon of milk (any fat % you like)
  • 2-3 Table spoon of plain yogurt (as a starter)


  • 1 8-10 Qt stock pot
  • 1 4-5 Qt pot with lid
  • 1 Metal or plastic spoon
  • 1 Dial thermometer with clip
  • 1 Heating pad


A total of about 7 hours and 25 minutes required to make homemade yogurt. 25 minutes prep time, and 7 hours for incubation depending on tartness preference. The yield for this recipe is 1 half gallon of yogurt.


  • Create a double boiler using the two stock pots and bring the milk to 185°F, stirring to avoid a skin forming.
  • Cool the milk to 110°F using a cold water bath.
  • Pour 2-3 Table spoon of plain yogurt into 110°F milk and stir well.
  • Cover and place on a heating pad undisturbed for 7 hours.
  • Remove pot from heating pad and stir well.


how to make homemade yogurt


Thermo-philic yogurt requires a 2-hour cooling-off period to help ease the transition between culturing temperature and refrigerator temperature. Finished yogurt should be refrigerated for at least 6 hours to halt the culturing process. Once the fermentation has been stopped, it will not restart even if the milk is brought back to room temperature.


If you preferred a thicker yogurt, drain whey from the finished yogurt for thickening. Draining whey produces thick Greek-style yogurt.

how to make homemade yogurt

Homemade frozen Greek yogurt

Recently, ice cream manufactures have started to take notice of the fact that homemade greek yogurt has a lot of fans. They’re stirring out higher quality frozen yogurts that highlight the natural flavor of the yogurt with other tangs in the dessertGreek-style yogurt which is very popular is now also becoming a common base for frozen yogurts because of its flavor and consistency.

homemade greek yogurt

Homemade Frozen Greek Yogurt is a frozen yogurt recipe that one can easily make at home Greek-style yogurt as a base. Frozen yogurt can be made by using both regular and Greek style yogurt but later creates a richer tasting frozen yogurt because it is so much thicker than regular yogurt.

This basic frozen Greek yogurt is vanilla flavored. You can use a little vanilla extract for flavoring. Use Italian meringue as it gives a wonderfully light texture to the yogurt and you don’t need to worry about using uncooked egg whites in your dessert.

You can use either non-fat or full fat homemade greek yogurt for this recipe. The most important thing is to pick a yogurt that you like the flavor of; because it will come through in the finished frozen yogurt. You’ll get the best results with this recipe if you have an ice cream maker of some kind to churn your frozen yogurt base. The finished product will be light and smooth after churning. It can be frozen without churning but the consistency will be more like a frozen mousse than an ice cream.

 homemade greek yogurt


  • 1/4 cup water
  • 2/3 cup sugar
  • 2 large egg whites
  • Room temperature
  • 3 1/2 cups (500g) plain Greek-style yogurt, cold (full or nonfat)
  • 2 table spoon vanilla extract


  • Combine water and sugar in a small saucepan.
  • Bring it to a boil over medium-high heat. When sugar comes to a full boil, continue to boil for about 1 to 1/2 minutes.
  • While the sugar boils, beat egg whites to soft peaks in a large, clean bowl.
  • When the sugar is ready, continue beating the eggs at a low speed and very slowly stream in the hot sugar. When all the sugar has been incorporated, turn up mixer to high and beat until meringue is glossy and has cooled down to almost room temperature.
  • Fold cold yogurt and vanilla into the meringue.
  • Pour yogurt mixture into ice cream maker and freeze according to manufacturer direction.