How To Make Your Own Yogurt

Yogurt has been a staple food across cultures for thousands of years. 

Whether enjoyed as a snack, a cooking ingredient or as part of a hearty breakfast, its creamy texture and tangy flavor make it a favorite for people and cultures (pun intended) around the world. And, best of all, it’s actually very easy to make at home!

Here’s a brief guide to the history of yogurt, its nutritional benefits and some step-by-step instructions for making plain yogurt and fun flavor variations. Let’s dive in!

A guide to making homemade yogurt

A brief history of yogurt

Yogurt has a fascinating origin story, and it's all due to an ancient accident!

Historians believe that yogurt was created accidentally over 7,000 years ago in ancient Mesopotamia or somewhere in Central Asia. Early herders carried milk in animal skins, and the natural bacteria in the air and skins caused the milk to ferment — the fermentation caused the lactose to convert to lactic acid, which in turn caused the milk proteins to coagulate and create a thick, tangy texture. This preserved form of milk was not only nutritious (because of its higher protein levels) but also much more portable and long-lasting, making it ideal for nomadic lifestyles.

As yogurt spread to different cultures, it became a culinary staple. In the Middle East and India it was used in savory dishes and in cool, sweet drinks like lassi, the Mediterranean embraced it in dips like tzatziki and Central Asia and Eastern Europe incorporated it into daily meals.

Today, yogurt is enjoyed globally in a variety of forms, from plain to fruit-flavored, thick or drinkable, fresh or frozen!

The nutritional benefits of yogurt

Yogurt isn’t just delicious; it’s also packed with nutrients, making it a fantastic addition to your diet!

It serves as a protein powerhouse, providing essential building blocks for muscle repair and tissue health. Rich in calcium, yogurt supports the development of strong bones and teeth while helping you meet your daily nutritional requirements. The live bacteria (probiotics) in yogurt also contribute to a healthy gut microbiome, improving digestion and bolstering your overall immunity. Yogurt is also super versatile, fitting into various dietary preferences with options like low-fat, lactose-free or plant-based varieties made from almond, soy or coconut milk.

How to make plain yogurt

Making yogurt at home is surprisingly simple and requires just a few ingredients and tools. Give this recipe a go and try it for yourself!

Ingredients and equipment

Ingredients:

• 4 cups of milk (whole, skim or plant-based)
• 2 tablespoons of plain store-bought yogurt or a yogurt starter culture (the texture of the starter you use will determine the texture of your end product)

Equipment:

• Saucepan
• Kitchen thermometer
• Whisk
• Clean jars or containers with lids
• Warm environment (e.g., an oven with the light on, a yogurt maker or an insulated cooler)

Instructions

1. Heat the milk: Pour the milk into a saucepan and heat it over medium heat until it reaches 180°F, or until just about to boil. This kills any unwanted bacteria and helps create a creamy texture — be careful to not let the milk boil or burn! 
2. Cool the milk: Remove the saucepan from the heat and let the milk cool to 130°F. Use a thermometer to check the temperature — if it's too hot, it will kill the yogurt cultures.
3. Add the starter: In a small bowl, mix 2 tablespoons of plain yogurt or starter culture with a small amount of the cooled milk to create a smooth mixture. Whisk this mixture back into the rest of the milk, making sure there are no clumps.
4. Pour and incubate: Transfer the mixture into clean jars or containers. Cover them with lids or a clean towel, then keep the containers in a warm environment (around 110°F) for 6-12 hours. The longer it ferments, the tangier the yogurt will be.
5. Refrigerate and enjoy: Once the yogurt has set, move it to the refrigerator to cool and thicken further. It’s now ready to eat!

Tips for success

• Sterilize your equipment: Ensure all tools and containers are clean to avoid contamination.
• Experiment with fermentation time: Adjust the incubation time to achieve your preferred level of tanginess.
• Don’t disturb while fermenting: Avoid moving the containers during fermentation to ensure an even final consistency.

Variations of yogurt flavors

Once you’ve mastered plain yogurt, it’s time to get creative with flavors! Here’s how to customize your yogurt to suit your taste.

• Fruit purees: Blend fresh or frozen fruits (like strawberries, blueberries or mangoes) and stir them into the yogurt. Add honey or maple syrup for extra sweetness. Try combinations like raspberry-lemon zest, mixed berry or peach-ginger!
• Spiced yogurt: Mix in cinnamon, vanilla extract or a pinch of nutmeg for a cozy flavor. 
• Herb-infused yogurt: Add chopped fresh herbs like dill, mint or parsley. Garlic and a squeeze of lemon juice can turn it into a quick dip.
• Raita: This cooling side dish from India is especially good paired with a spicy curry! Stir in cumin, smoked paprika or chili flakes for a bold, savory flavor that will pair well with your dish.
• Tzatziki: Grate cucumber and mix it with yogurt, dill and a touch of salt for a refreshing side dish.

Non-dairy yogurt options

Making yogurt with plant-based milk is just as easy, though you may need a thickener for consistency:

• Milk options: Use almond, soy or coconut milk with a non-dairy yogurt starter.
• Thickeners: Non-dairy milks may not have the ability to thicken like lactose milks do, so add agar-agar, tapioca starch or pectin to give the yogurt a creamier texture.
• Cultures: Look for dairy-free starter cultures to keep it vegan.

Experiment with textures

The thickness of yogurt is influenced by several factors, including the milk type and fermentation time used during preparation.

Whole milk produces a richer, creamier yogurt, while low-fat or skim milk yields a thinner texture unless thickening agents like powdered milk or gelatin are added. Greek-style yogurt is achieved by straining plain yogurt through a cheesecloth or fine mesh sieve to remove excess whey (the liquid portion of the yogurt) leaving behind a denser, creamier product.

On the other hand, for those who prefer drinkable yogurt, simply blending plain yogurt with water or milk creates a smooth, pourable consistency that is perfect for smoothies or traditional drinks like lassis.

Making your own yogurt is an easy, satisfying way to enjoy a versatile, nutrient-packed food. Whether you prefer it plain, sweet or savory, the possibilities for customization are endless. Plus, by making it at home, you control the ingredients and avoid unnecessary additives. Give it a try and discover the joy of homemade yogurt. Who knows? It might just become a staple in your kitchen too!

Enjoy!

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Featured photo by Doina Gavrilov on Unsplash