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.

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 Frozen Yogurt

Homemade frozen yogurt recipes are full of protein, calcium, and healthy bacteria. This is a great way to replace ice cream; each serving of homemade yogurt contains only half the calories present in an equal portion of ice cream.

You also avoid the stabilizers, emulsifiers, preservatives and “imitation” ingredients contained in the commercial brands.

These homemade frozen yogurt recipes are some of my favorites. In most cases, whole milk yogurt is used because it imparts a richer, smoother taste and texture to the dessert than does low fat yogurt. But you can use low-fat or even nonfat yogurt if you prefer.


Also, because the tartness is part of the charm of homemade frozen yogurt, these frozen yogurt recipes call for a minimal amount of sweetener … and whenever possible, natural sweeteners are used…very healthy.

Homemade Banana Frozen Yogurt



1 1/2 cups mashed ripe bananas about 3 large
2 teaspoons lemon juice
2 cups vanilla yogurt
1-2 tablespoons honey or to taste
In large bowl, combine bananas, lemon juice, yogurt and honey.
Chill at least 4 hours.
Pour into ice cream maker and follow directions for freezing.



Homemade Frozen Blueberry Yogurt

1/2 cups fresh or frozen blueberries, thawed
1/2 cups plain yogurt
1 cup half and half
1  cup sugar







Mash blueberries and combine with remaining ingredients.

Cover and refrigerate for 30 minutes. Freeze as directed.

Lime Vanilla Frozen Yogurt


two 32-ounce containers whole-milk plain yogurt
1 vanilla bean
1 teaspoon finely grated fresh lime zest
6 tablespoons fresh lime juice
1/2 cup light corn syrup
3/4 cup superfine granulated sugar
Strain yogurt for about 8-12 hours. Pour off the whey (liquid in bowl).
With a knife halve vanilla bean lengthwise and scrape out seeds. In a blender puree vanilla seeds, half of drained yogurt, and remaining ingredients. In a bowl stir together vanilla mixture and remaining yogurt.
Transfer mixture to ice-cream maker and freeze. Transfer frozen yogurt to an airtight container and put in freezer to harden up a bit.


Homemade Peanut Butter Frozen Yogurt


1/3 cup chunky peanut butter

1/2 cup brown sugar peanut butter

1/2 teaspoon vanilla extract

1 1/2 cups skim milk

1 (1 1/3 ounce) envelope dream whip whipped dessert topping mix

1 cup plain fat-free yogurt


In a medium bowl, combine peanut butter, brown sugar and vanilla; set aside In a small bowl, gradually add milk to dry whipped topping mix; stir or whisk until well mixed. Gradually whisk into peanut butter mixture; then add yogurt.


(pour and freeze prepared yogurt in an 8 inch square baking pan, cover with foil; freeze until solid (1-2 hours) break frozen mixture into pieces and process in food processor just until soft. Optional- repeat freezing and beating 1-2 more times

OR (pour prepared yogurt into a metal mixer bowl, cover with foil; Freeze 2 hours or until firm at edges and semi-soft in centre; beat with electric mixer on med-high until soft; Optional- repeat freezing and mixing 1-2 more times)

Yield 1 quart (8 servings).