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 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