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!


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.

Homemade Yogurt Recepies

Homemade Yogurt Recipes:

Making homemade yogurt recipes is fun, easy and satisfying, it doesn’t require any specialist equipment or ingredients, and is healthier as it only contains the milk you choose to use.

  1. Heat milk to a gentle simmer (~95C) and maintain at this temperature for a couple of minutes or longer if using a store bought starter or for creamier yogurt.
  2. While milk is heating prepare the bowls. Separate a large and a small nesting bowl with an insulating material such as a folded tablecloth and place starter in the smaller bowl to warm from fridge temperature slightly. For the first batch use a few tablespoons of yogurt, when using your own homemade yogurt (saved from previous batch) less will suffice.
  3. Once milk has simmered for required time remove from the heat and allow to cool to ~51C. I normally set a timer as I sometimes forget it — with my saucepan and the volume of milk that I use it normally takes about 20-25 minutes.
  4. Splash a bit of the milk into the starter (approximately the same volume as starter) and stir thoroughly. Add the rest of the milk in small splashes initially then pour, stirring continuously.
  5. Cover with cling film and some sort of lid — I use one of my daughter’s plastic plates as the plastic helps to insulate the yogurt and prevent it from cooling too quickly.
  6. Place the bowls in a switched off microwave (I normally unplug it!), as the construction of the microwave also helps insulate the mix.
  7. Leave overnight around 12 hours and then refrigerate.

Yogurt comprises of living cultures like a sourdough bread starter so don’t be dismayed if you have a couple of failures, though this method is fairly reliable. I have been making it this way about once a week for the last couple of years and it has only failed once or twice, which I think I can attribute to my old thermometer breaking down and giving wildly inaccurate readings!

Greek Recipe for Homemade Yogurt

This is a basic homemade yogurt recipes using commercial full fat milk. The yogurt is delicious as is, but can be made into the thick yogurt that is such a favorite in Greek cooking by straining.


Homemade Yogurt Recipes


  • 1 quart (32 ounces) of full fat sheep or cow’s milk (pasteurized)
  • 2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures
  • 2 tablespoons of full fat milk (same type)


Start with all ingredients at room temperature.

Heat the milk just to the boiling point and pour into a non-metal container.

Let cool to lukewarm (100-105F). A skin will form on top.

Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.

Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.

Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.

Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.

Carefully drain any excess liquid.

Refrigerate for 4 hours before using.

Store in the refrigerator and use within 4-5 days.

Don’t forget to save a small amount to make the next batch!