This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 12+ hrs

Homemade Yogurt

Read Reviews (30)

"This is a really inexpensive way to make lots of yogurt, and it's kind of cool to boot! It also offers and endless amount of possibilities of flavors for those watching sugars. After the first batch, you can use a tablespoon of your own homemade yogurt instead of store-bought." — Lene Marie Dotzler

Ingredients Edit and Save

Watch video tips and tricks

Homemade Mac and Cheese

Yogurt Cheese

How to Make Homemade Ranch Dressing

Homemade Horseradish Sauce

Homemade Horseradish

How to Make Homemade Crème Fraiche

All about Yogurt

Homemade Crispy Seasoned French Fries

Spicy Tarragon Yogurt Chicken

Original recipe makes 4 cups Change Servings

4 cups water, divided
1 1/2 tablespoons plain yogurt with active cultures

1 3/4 cups dry milk powder

Check All Add to Shopping List

Directions

Pour 2 cups of water into a sealable 1 quart container, and stir in the yogurt until dissolved. Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12 to 15 hours. I use a gas oven (turned off), or even a heating pad. Refrigerate, until chilled before serving.

Kitchen-Friendly View

PREP 2 mins
READY IN 12 hrs 2 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Nov 13, 2006

Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars, put the jars in a pot, and fill the pot with enough water to come up to where the milk/yogurt mixture is in the jars. Then put a candy thermometer in the water. Turn the burner on really low and get the water to between 110 and 120 degrees, and keep it there for 4-6 hours. Worked like a charm, and then you just put the lids on the jars and pop them in the fridge and you have individual servings all ready to go!

—plundquist

See full review »

Most Helpful Critical Review

Jan 07, 2007

My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a glass 9 x 12 baking pan. We used whole milk, half & half was even better! Mix yogurt with 4 cups of milk. Place in lowest setting on oven, place on top shelf of oven, and leave over nightin closed oven. You should have yummy yogort by morning. Mix with your favorite fresh fruit. Sweeten with honey, sugar, or your favorite sweetner.

—SherryAmour

See full review »

34 Ratings

See other versions of this recipe!

Mar 11, 2006

I tried using 4 cups of nonfat milk instead of the dry milk and water, and it turned out perfectly. I warmed up my oven a little, and then left the light on to keep it warm, left the mixture in there overnight, and put it in the fridge when it had solidified enough. I think since my oven was not that warm, I had to leave it in quite a bit longer, but it turned out really good, and was fun to make!

—APSTAATS

See full review »

Aug 15, 2004

After some trial and error with the incubation period ( I do not have a gas oven) I found that wrapping the container in a hot pad on the lowest setting for about 8 hours produced PERFECT yogurt...rich and creamy. The kids love it too...what a time saver and a great way to use my over abundance of milk powder!

—Johnsonnestchen

See full review »

Nov 22, 2010

Yay! This was soooo easy and delicious. I made it in a large glass mixing bowl and put it in my electric oven overnight with just the light on. If it isn't thick enough in the morning I set the oven for 100 and leave it for a couple hours. Delicious! I was intimidated to try making yogurt and thought you had to have the yogurt machine. Now I will now be making it at least twice a week without the added nuisance of a machine taking up space. My son can eat 2-3 small containers a day (and he's only 6 1/2), and he loves this so it is going to save us a lot of money.***I just made this again and wanted to add that fresh yogurt is already sweet! Who Knew!

—Jen64

See full review »

Jan 13, 2011

Agree with Corrine and Sherry. Milk is the way to go. Powdered milk gives it a funny taste. I use skim milk, but whole and half and half is great if you don't mind the calories. I've a recipe in my recipe box that gives some hints including how to make runny yogurt creamier... even how to make "yogurt cheese" All the best

—Marvel's Kitchen

See full review »

Apr 17, 2009

As a college student in Southern Utah I would make the yogurt, put it out in the sun and by the end of the day it was perfect(as long as the sun remained out all day) You can also add jam, vanilla, or sugar.

—Mom10

See full review »

Sep 04, 2006

This was ok. The flavor was good but not amazing. Make sure not to stir it or it will separate and be runny.

—sobachatina

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Authentic Homemade Yogurt

Bananas About Homemade Yogurt!

Homemade Plain Yogurt

Yogurt Pops

Best Homemade Seitan

Yogurt Mint Soup

Yogurt Rice

Baked Beet Root With Yogurt Walnut Dressing

Homemade Fresh Cheese

Indian-Style Corn on the Cob in Onion and Yogurt Sauce

ADVERTISE WITH US

Nutrition

Calories
281 kcal
14%

Carbohydrates
21.9 g
7%

Cholesterol
55 mg
18%

Fat
15 g
23%

Fiber
0 g
0%

Protein
15 g
30%

Sodium
212 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Yogurt

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 281
** Calories from Fat: 135

% Daily Value *
** Total Fat 15g 23 %
** Saturated Fat 9.4g 47 %
** Cholesterol 55mg 18 %
** Sodium 212mg 8 %
** Potassium 758mg 21 %
** Total Carbohydrates 21.9g 7 %
** Dietary Fiber 0g 0 %
** Protein 15g 30 %
** Sugars 21.9g
** Vitamin A 10 %
** Vitamin C 8 %
** Calcium 65 %
** Iron 3 %
** Thiamin 16 %
** Niacin 28 %
** Vitamin B6 11 %
** Magnesium 17 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.