Homemade Yogurt

Written By Chaya at IMMA

with no machines.

Homemade Yogurt: Simple, Healthy, and Delicious

Making your own yogurt at home is easier than you might think, and the benefits are well worth the effort. Not only will you enjoy a fresh, creamy, and customizable treat, but you'll also take control of the ingredients and enjoy a healthier option than most store-bought yogurts. Here’s why homemade yogurt should become a staple in your kitchen!

Why Make Your Own Yogurt?

  1. Control Over Ingredients
    With homemade yogurt, you decide exactly what goes into it. You can use organic milk, avoid artificial preservatives and sweeteners, and tailor the sweetness or flavor to your liking. Whether you prefer plain, vanilla, or even fruity varieties, you’re in charge!

  2. Probiotics for Gut Health
    Homemade yogurt is packed with live probiotics, beneficial bacteria that promote gut health, boost digestion, and support your immune system. Since you're controlling the fermentation process, you can ensure your yogurt is packed with all the good bacteria your body loves.

  3. Cost-Effective & Eco-Friendly
    Making yogurt at home is much cheaper than buying it from the store, especially if you consume it regularly. Plus, you reduce the need for single-use plastic containers, making this a more eco-conscious option. Just grab a glass jar, and you’re good to go!

  4. Endless Customization
    From the level of tartness to the thickness, homemade yogurt can be adjusted to suit your exact taste. Plus, you can experiment with different types of milk—cow, goat, or plant-based—and even add your favorite toppings like honey, fresh fruit, or granola.

  5. Fresh & Nutrient-Rich
    Homemade yogurt is as fresh as it gets! Without any preservatives, it’s at its peak nutrition and flavor. The live cultures and proteins in fresh yogurt are incredibly beneficial for your health, making each bite not only tasty but nourishing.

How to Make Yogurt at Home

In this blog post, we’ll walk you through the easy steps to make your own yogurt at home, from choosing the right ingredients to setting up your yogurt culture and letting it ferment. It’s a hands-off process once you get started, and the end result is creamy, tangy, and perfectly customizable yogurt.

Get ready to enjoy your homemade creation in smoothies, parfaits, or simply on its own. Let’s dive into the recipe!

By making yogurt at home, you're not just creating a delicious snack; you're also making a health-conscious choice for your body and the environment. So grab your ingredients, get your yogurt-making equipment, and let's get started on this easy, cost-effective, and delicious journey!

Recipe:

Ingredients:

8 cups Whole Milk

3-4 tbsp Plain Yogurt

Utensils:

Large pot

Thermometer (optional)

Small Bowl

Whisk

Cheese Cloth or Coffee Filters and Colander (optional)

Medium or Large bowl (optional)

32oz Mason Jar

Directions:

  1. In your large pot heat milk slowly over low heat to 180°. No thermometer? It should have a bare simmer, a few bubbles around the edges but not boiling. Stir the milk as it heats.

  2. Remove milk from heat and cool milk down to 110 F or lower. It should be warm, but not hot. No thermometer? If you stick your finger in the milk for 10 seconds, it should feel pleasantly warm, but not hot. 

  3. Pour 1/2 cup of the warm milk into a small bowl and whisk in yogurt until it is well combined. Add this yogurt milk mixture back to the pot of the milk and whisk to make sure it is well combined. 

  4. Wrap your warm pot of milk and yogurt starter in a towel and set it into the oven with a light on for the fermentation period of 8-24 hours. Check the yogurt at the 8-12 hour mark to make sure it is fermenting properly. I took my yogurt out of the oven at the 12 hour mark. The longer it is left in the oven, the tangier and thicker it will get.

    At this point you can transfer your fresh yogurt to a mason jar and refrigerate for a minimum of 4 hours before eating.

    TO MAKE GREEK YOGURT:

  5. Transfer yogurt into a bowl that is lined with a large cheesecloth or a colander lined with coffee filters. Set cheesecloth or colander above the bowl and let it drip for 4-6 hours to drain until desired thickness. If you drain too much whey out of the yogurt you can whisk some back in. The drained whey can be used to add protein into smoothies, soups, breads, cakes, etc.

  6. Pour into mason jar or containers and refrigerate.

Enjoy!!

Chaya at IMMA