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!

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