Introduction: Make Yogurt With No Special Equipment

Picture of Make Yogurt With No Special Equipment

Home-made yogurt is both tastier and cheaper than store-bought yogurt, plus it's extremely simple to make; you just have to be patient. You also don't need any special equipment to make the yogurt. All you require is a cooking pot, a (heat-safe) non-metal container big enough to hold the milk, and your stove and oven.

If you also want to drain your yogurt in order to make Greek-style yogurt (which I always do, because it's DELICIOUS), then you'll also need a spaghetti strainer, a large bowl, and a clean tea-towel or pillowcase you're willing to use as a cheese-cloth. The first six steps of this Instructable will cover how to make home-made yogurt. Step seven covers how to drain it in order to make Greek-style yogurt, and step eight contains my favourite ways to flavour home-made yogurt!

Step 1: Ingredients and Overview


  • 2 litres of milk (2 quarts)
  • 1 small container of plain, store-bought yogurt that says it contains "live" or "active" bacteria on its ingredients list


  • A cooking pot large enough to hold all the milk
  • A heat-resistant, non-metal bowl/container large enough to hold all the milk
  • A whisk if you have one, or a fork and spoon if you don't
  • A stove to heat the milk on
  • An oven with a functioning oven light to incubate the yogurt in

Further equipment if you want Greek-style yogurt:

  • A spaghetti strainer (i.e. a colander)
  • A bowl large enough to nest the strainer inside of, with a bit of clearance underneath the strainer
  • A clean tea-towel, or pillowcase, or (if you're swanky!) an actual cheese-cloth

The Basic Idea:

Making yogurt consists of sterilizing the milk by bringing it to a boil, letting it cool to a temperature that yogurt bacteria will thrive at, adding a dollop of store-bought yogurt to the milk in order to dose it with the right kind of bacteria, and then keeping the whole concoction at the right temperature for about 8 to 12 hours so the bacteria can grow.

Step 2: Sterilizing the Milk

Picture of Sterilizing the Milk

Depending on how experienced you are in the kitchen, the next step will either be super-easy, or a potentially terrifying, lava-like kitchen disaster. The TL;DR version of this is: You want to bring the milk to a boil.

However! Milk tends to (1) burn on the bottom of the pot before it boils, and (2) boil over the top of the pot INSANELY quickly once it reaches the right temperature.

So first, inspect your pot. Is the metal thick or thin? If it's thick and heavy, then you can probably do what I do: Pour your milk into the pot, put it on a stove burner set to about 3/4 of its maximum heat, and let the milk warm up.

For my stovetop, the milk takes about 14 minutes to boil at that temperature, and although the milk does brown on the bottom of the pot, that doesn't adversely affect the milk's flavour, and I don't have to stir while it's heating. (But I *do* have to soak and scrub my pot to get it clean afterward, however.)

If your pot is made of thin metal, then you need to stir the milk constantly as it heats up in order to prevent it scorching on the bottom of the pot. (Burnt-tasting yogurt would be disgusting! Also, scorched milk is a pain to scrub off the bottom of your pot.) Again, set your stove element to about 3/4 of its maximum value. If your stove is like mine, it should take about 14 minutes to boil.

Now the dangerous, potentially-messy thing you must guard against: When milk finally decides it's at the right temperature to boil, it will very rapidly go from "I'm just a wee bit frothy and bubbly" to "WHOO-HOO! VOLCANO IMITATION!"

Thus, for the sake of your stovetop, watch that pot like a hawk once it starts to look like it's close to boiling. You will literally only have about 3 seconds to pull it off the heat once it starts to foam up.

Once the milk starts to foam up, take it off the heat, and pour it into the non-metal bowl or container you plan to use to incubate your yogurt culture in. The hot milk will sterilize your container.

Please note the container MUST be non-metal because metal self-sterilizes, i.e. it kills bacteria, including our friendly yogurt bacteria that we want to nurture. This is why door handles in institutional settings are often unvarnished metal; after about 8 hours, most of the bacteria on the metal will be dead. (But the viruses won't be, sadly.)

Step 3: Cooling the Milk and Preparing the Oven

Picture of Cooling the Milk and Preparing the Oven

Leave the milk to cool at room temperature for about an hour. If you've got a thermometer, you can check whether the milk temperature has gotten down to roughly 40 degrees Celsius (100 degrees Fahrenheit), but you don't have to be exact about this. You want the milk to be roughly body temperature, and an hour should do it, unless the air temperature of your house is particularly hot or cool.

While you're waiting for the milk to cool, turn on your oven light (but not the oven! That would be too hot for our bacteria), and keep the oven door closed to hold the warmth in.

By the way, if you forget to turn on the oven light now, just do it before you put the milk into the oven to incubate. I've made that error, but it has never hurt my yogurt.

Step 4: Dosing the Milk With Yogurt Bacteria

Picture of Dosing the Milk With Yogurt Bacteria

Once your milk has cooled to roughly body temperature, a skin will likely have developed on the surface of the milk. Scoop that skin off and either eat it or discard it. (My husband loves this stuff. I have no idea why, but okay, he can have it.)

Next, you want to plop some yogurt bacteria into the warm, sterile milk so they can start building their yogurty empire for you.

The yogurt bacteria will come from your small container of plain, store-bought yogurt. As long as the ingredient list on the yogurt says it contains "active" or "live" bacteria, it should work.

Put a spoonful of the store-bought yogurt into your milk and whisk it in with a fork (or an actual whisk, if you have one.) You only need one generous spoonful of the store-bought yogurt in your milk. I usually buy the smallest-possible size of yogurt, then use it as my starter culture for three or four home-made batches of yogurt.

Step 5: Incubating Your Yogurt

Picture of Incubating Your Yogurt

Now that the milk has been dosed with friendly yogurt bacteria, you need to keep this milk/yogurt concoction warm for 8 to 12 hours. This gives the bacteria time to turn all the milk into yogurty goodness.

Your incubator is just going to be your oven with the oven light turned on to keep things cosy, but not hot. Put your bowl of milk/yogurt into the oven, close the door, and leave it for 8 to 12 hours.

By the way, I find the yogurt is noticeably better if I wait the full 12 hours as compared to only incubating it for 8 or even 10 hours. I've heard of people leaving their yogurt to incubate for a full 24 hours, but I've never had the guts to try that.

Also, a friend of mine's mom used to make yogurt by putting the bowl on top of her old refrigerator. The heat coming off the coils at the back of the fridge were enough to keep the yogurt bacteria happy! I'm not sure that would work with today's more energy efficient refrigerators, but it might. If you don't have a working oven light, you might consider trying this.

Step 6: Enjoy Delicious Yogurt Immediately! Or, Make Greek Yogurt to Enjoy Later

Picture of Enjoy Delicious Yogurt Immediately! Or, Make Greek Yogurt to Enjoy Later

When the yogurt comes out, it will look like this: A white, jelly-like, solid mass with transparent, yellow-ish liquid mixed in with it.

IMPORTANT: If it does NOT look like this, i.e. if it still looks like liquid milk, then discard the whole batch. For whatever reason, the bacteria didn't multiply, and that means the milk will have gone bad and is no longer safe to drink or use in any way. (But don't worry, I've never had a batch of yogurt NOT work -- except for the time my husband turned the oven light off. Guess I should've put an explanatory post-it note on the stove that day...)

The white, solid stuff in your container is the yogurt, of course, and the yellow liquid you see is the whey. Both are perfectly edible. If you don't mind watery yogurt, then you can just mix these two components together and eat/drink the yogurt like this. Lassi, an Indian drink, is made with yoghurt mixed together with all its whey, and then flavoured with cardomom, honey, and either banana or mango puree. It's delicious!

Personally, I love my yogurt thick, so I always drain it to make Greek-style yogurt. The remainder of this Instructable will cover how to drain the yogurt, with the final step listing a few of my favourite ways to flavour my yogurt.

For those of you stopping here, however, I'll note that this yogurt does NOT freeze well unless you plan to blend it again after it thaws (it'd be fine for smoothies, for example.) However, it keeps in the refrigerator very well. In fact, I've heard it will keep for up to a month, although we've never managed to refrain from devouring it for that long. Do note, however, that if you add other ingredients like fruit or fruit juice to the yogurt, you should get it eaten within one week.

Step 7: Draining the Whey From Your Yogurt

Picture of Draining the Whey From Your Yogurt

Greek-style yogurt is just yogurt with a lot of the whey strained out.

Take your spaghetti strainer (colander) and nest it inside a large bowl. The bowl should be deep enough the strainer doesn't touch the bottom.

Drape whatever you're going to use as your cheese-cloth over the strainer. I used a clean tea-towel, but an old, clean pillowcase would work too. Press the fabric down to make a dent in the centre of the strainer that you can pour your yogurt into.

Pour all the yogurt and whey into the cheese-cloth/strainer. Wait 5 minutes. About half a litre/quart of whey is going to drain out pretty much immediately.

Unless your bowl is very deep, you probably want to pour the whey out now so that the yogurt isn't sitting in a puddle of it. It won't continue to drain very well if it is!

Re-assemble your strainer/bowl setup and wait another 5 minutes. Another 1/4 of a litre/quart of whey will drain off in this time. Pour this away too, and then I recommend you stir your yogurt. By this point, the yogurt next to the cheese-cloth will be noticeably drier-looking than the stuff in the middle.

Now you have a choice: Continue straining your yogurt the easy, laziness-enabled way, or get it strained faster by investing a bit more effort in it.

If you want to do it the easy way, just stick your yogurt/cheese-cloth/strainer/bowl assembly into the fridge and leave it for an hour. Or several hours. I usually boil my milk the night before, let the yogurt incubate overnight, drain off the first ten minutes' worth of whey in the morning, then stick it all in the fridge and go to work. When I get home from work, I have this super-thick, almost crumbly yogurt (called labneh in the middle east) that can be spread on bread.

If you want your yogurt faster, however (and looking like yogurt, not ricotta cheese), then leave it to drain for another 15 minutes, stir, and then decide whether it's thick enough yet. If you want it to match the consistency of store-bought Greek-style yogurt, then you probably want to drain it for an additional 15 minutes after this. The proper consistency occurs after you've drained off about 1 litre/quart of whey, i.e. half the original volume of milk.

Personally, I don't use the whey for anything, but you can add it to smoothies and bread recipes to give them extra protein and calcium. (But be aware of the corollary to that last point -- when you strain your yogurt to make Greek-style yogurt, you are *reducing* the amount of calcium in it. Some of it leaves with the whey.)

Next, my favourite recipes for flavouring my yogurt!

Step 8: Some Suggested Flavours for Your Yogurt

Picture of Some Suggested Flavours for Your Yogurt

My favourite way to eat home-made Greek-style yogurt is with mashed blueberries (looooots of blueberries) and brown sugar.

I put about 2 cups of frozen blueberries in a bowl with a few tablespoons of brown sugar, then microwave it for 3 minutes to make the blueberries nice and squishy. Then, of course, I squish them. Next, I add a cup of yogurt, mix it in well, and devour! (The yogurt is warm when you prepare it this way, but I've come to prefer it like that.)

My husband's favourite recipe is quite different, but pretty neat. We make ginger syrup, and he mixes it with his yogurt. The ginger gives the yogurt a nice, light flavour but with a bit of burn. It's an exotic alternative to vanilla yogurt!

To make a batch of ginger syrup, combine a cup of sugar with a cup of water, then grate in maybe a quarter cup of fresh ginger root. Boil everything together to about 225 degrees Fahrenheit, or to the lower edge of the "thread" stage of candy making, then strain out the ginger root. If you find the ginger root is starting to burn and darken the syrup, go ahead and strain it out early, then continue boiling the syrup to the desired consistency.

Add a few tablespoons of ginger syrup to a cup of home-made yogurt, mix, and enjoy!

By the way, for those of you (like me) with a minimal number of kitchen gadgets, making syrup without a candy thermometer is a pain, but it's possible. Read this webpage ( to learn the basics, and then remember you're trying to get to the "thread" stage. (And also remember to be very, very careful, because holy moly, can you ever burn yourself badly with hot sugar syrup!)

Finally, I just recently tried lemonade yogurt (fresh lemon juice and white sugar) and it was yummy! You do need to use very well-drained/thick yogurt for it, however, or the lemon juice will make it runny.

Happy yogurt making! May all your yogurt empires thrive. :-)


BobG94 (author)2016-06-30

I have an even easier way to make a probiotic "yogurt" that involves no heating at all-- just room temperature. I simply pour cold milk from the refrigerator right into a small glass and then empty the contents of a probiotic capsule into it. I cover the glass with a cloth to keep bugs out and then put it in a location where it won't be bumped or disturbed for at least two days. I usually end up with milk that has separated into curds and whey. I stir it up and then use it up quickly and start over with a new batch. I prefer to use probiotic capsule bacteria rather than the thermophilic yogurt strains because the probiotic ones will thrive at lower temperatures, like the temperature of our bodies. None of us would survive a fever of 110 degrees. Why waste time and effort growing that won't thrive inside our bodies?

Cooking4Health (author)BobG942016-07-26

odd and very coincidentally, I was thinking the same thing about using a probiotic capsule! You blessed me with confirmation! Thank you very much, you genius :) !!!

jjdebenedictis (author)BobG942016-07-06

Well, I mainly eat it because it's yummy, but you're right! The lower temperature bacteria is probably much better as a probiotic.

schouw (author)2016-01-07

Nice and simple instructable. I make my own yoghurt all the time, and like it a lot better than the store bought one.

As a microbiologist, I just wanted to point out a couple of things:

*First the self sterilization of metals. Stainless steel and aluminium have a very low self sterilizing potential (almost none at all). As was mentioned in other comments, stainless steel is what is used in most food production facilities, including for yoghurt and cheese. Metals like silver and copper alloys are very efficient at killing bacteria, but we rarely use them for pots and pans in the kitchen.

*Temperature. You can make yoghurt in room temperature, or you could heat it up like you do here. Different bacterial cultures have different temperature preferences, so when you choose a starter culture, it would be helpful to know the optimum temperature for the culture you have. This is easy enough when you buy a culture, but a bit harder when you use store bought yoghurt. Greek style yoghurts are usually made using thermophilic bacterial cultures that prefer 42-44 degrees Celsius. Using the wrong kind of culture would probably still give you yoghurt in most cases, but it might not be as good as it could have been.

*Starter culture. As mentioned above, knowing what starter culture you have makes things a bit easier. Cultures degrade over time, and fresh cultures are always best. Properly stored freeze dried cultures can be stored for years, but live cultures should be as fresh as possible. If you buy yoghurt, the cultures are usually good, but if you keep the same tin for too long, the bacteria start dying of because they run out of milk sugar to digest. The yoghurt looks the same, but it does not contain active bacteria any longer. Age can also shift the balance in a culture, as some species of bacteria die off sooner than others. This could give you yoghurt that doesn't look right.

*Milk types. Milk isn't just milk. Different types of cows and different ways of treatment means that the milk we buy can differ a lot between countries. This could mean that even though you follow a recipe to the dot, the end product could end up differently.

I usually use whole milk that I heat to about 80 degrees C for 15 minutes to denature proteins. I cool it down to 40 degrees C and stir in a spoon of greek yoghurt. I then leave it in a water bath at 42 degrees C for about 12 hours. This gives me a nice and thick yoghurt that does not require straining as the whey does not separate.

The whey separating as much as it seems to do in your yoghurt could be due to several things. It could be that the temperature is too high for the bacterial culture you use. The preheating of the milk could be too aggressive. The incubation could be to long for the temperature and culture you are using, or perhaps the milk is simply different from the one I get. Anyway, if you are happy with the result, then there is no need too mess with something that works for you :-)

jjdebenedictis (author)schouw2016-01-07

Wow! Thanks for such an informed and helpful comment; you're awesome! :)

Mickleblade (author)2015-03-28

Oh, i forgot to say, add a couple of desert spoons of milk powder to milk to get a thicker yoghurt. Great ible too?

BrendaD1 (author)Mickleblade2015-03-31

curious if 'milk powder''s coffee creamer or flaked milk[quanity kind ,bulk] or Coffe Mate, i;m presuming is instant dehydrated milk.

ardrhi (author)BrendaD12015-03-31

Whole milk powder is just that -- whole milk that has been dehydrated. It's not the same as "nonfat dry milk", as that's SKIM milk that has been dehydrated. There are several name-brands of whole milk powder: Nido, Peak, Yashili, and others. I buy mine from Hoosier Hill Farm on Amazon.

jaxboy (author)ardrhi2015-05-01

Another technique that will have you ending up with more Greek yogurt from your strained batch is to add about 1/2 cup of unflavored gelatin to the new batch. That and the same amount of powered milk will result in very little whey run-off.

ardrhi (author)BrendaD12015-03-31

Oh, and it's DEFINITELY not Coffee-Mate or coffee creamer, those are non-dairy hydrogenated vegetable oil and gum mixtures that are, frankly, nasty.

morlando27 (author)2015-04-14

I've made two batches...super easy and they both turned out perfectly! I made the 1st batch as written, then made a 2nd batch with a whole gallon of milk. For my next batch, I think I'll try using whey for the starter and preparing the yogurt right in the milk jug as mrbonine suggested but still incubate it in the oven. Thanks for the great instructable!

So cool! Please stop by to say how the whey worked; I haven't had a chance to try that yet myself. :)

The whey did not work for me as a starter. :( After 6 hours in the oven it was still just liquid so I added yogurt at that point.

Ah, that's too bad -- but good to know. I hope you were able to salvage the batch!

It didn't firm up as much as previous batches, even with 12 hours in the oven after adding the yogurt starter, so I ended up with lower yield after draining the whey but it still tastes good.

amcsherry (author)2015-04-12

Wow this is so good and so easy, I do think my cooker light is maybe less warm than yours or maybe it is because it is a fan oven and cools itself down a bit but I had to warm the oven occasionally in the evening and again in the morning to make sure it yogurted properly. the yogurt tastes divine but was shocked at how little it made from the 2 litres right down to just about 1, but will def do it again

jjdebenedictis (author)amcsherry2015-04-13

Hurray! I'm glad it worked out well for you. Yes, if you drain it, you lose half the volume, but oh, it tastes so good! :D

mikehook (author)2015-04-07

Hi, I made this and it was awesome !!!!!

If you cover the milk with cling film it stops the skin from forming.

jjdebenedictis (author)mikehook2015-04-09

Hurray! I'm glad it worked out for you! :D And thanks for the tip about the cling film; I'll try that next time!

darklotus (author)2015-04-06

I make my own yoghurt in pretty much the same way but I use a litre stainless steel wide mouthed thermos flask to keep it at the right temperature then I drain it just like you do. I don't make as large a quantity at a time as you do, though, or I'd need a couple of thermos's at least. Great instructable!

jjdebenedictis (author)darklotus2015-04-06

Thanks so much! And thanks for the hint about the whey -- since I usually discard it (although I'm going to try making drinks with it next time, thanks to some suggestions I got here in the comments), that would be a handy thing to use it for.

mdeblasi1 (author)2015-04-05

I am not sure the sterilization step is necessary.
I've done it both ways and there didn't seem to be much difference.

jjdebenedictis (author)mdeblasi12015-04-06

Interesting! Given milk is pasteurized when it comes out of the carton, it may be you don't have to worry about it acquiring other types of bacteria.

darklotus (author)2015-04-06

Oh! I forgot to add... I save some of the whey as a starter for my next batch - it works just as well as using the solids from the yoghurt.

barancanaydin (author)2015-04-03

Greek yogurt what ? Ohh ok Turkish yogurt yes. I understand.

:D Okay, Turkish yogurt it is!

Okay thank for correction. :)

dbmckeever (author)2015-04-03

I have a ? for mrbonine. When you do the towel wrap, is that after the milk jug has already been been in the cooler for 6-12 hrs. Or do you wrap it in the towels and it has to rest again?

cfuse (author)2015-04-03

In case nobody else has mentioned it (I didn't read all the comments) a double boiler is useful for heating the milk without scalding it. I was super lazy when I made my yoghurt, so my double boiler was just a smaller pot of milk floating in a bigger pot of water.

The other thing that's useful for yoghurt making is a non-contact thermometer (like you can buy from a hardware store). I don't like cleaning or making sure something is sterile when I could be shooting it with a laser beam instead.

jjdebenedictis (author)cfuse2015-04-03

Definitely better to shoot it with a laser! :D Good suggestion with the double-boiler. I don't own one and have had bad results with the 'float a pot in another pot' version of trying to fake it, but I'm glad to hear it does work!

agulesin (author)2015-04-03


Thanks for this! as we can buy huge pots in the shops here we don't usually bother making our own, but the taste is always better on home-made stuff.

BTW: as we have to add yogurt to culture the one we're making, it always makes me wonder HOW the first yogurt was ever made! ;-) I can imagine Mr. Cave getting angry with Mrs Cave (!) after she'd finished the culture and they couldn't make any more yogurt!

Also: I agree with barancanaydin; Turkish yogurt! ;-)

jjdebenedictis (author)agulesin2015-04-03

According to wise old Aunt Wikipedia, people first made yogurt sometime in the Neolithic era (roughly 4 to 10 thousand years ago) in Asia, and the bacteria came from plants. The theory is the milk was probably accidentally contaminated.

It always amazes me the kinds of things humans eat. You think to yourself, 'Whoever figured that out? Who decided to put THAT in their mouth for the first time?"

mrbonine (author)2015-04-02

(Corrected errors and to give attribution)

Here are ideas I got from another instructable (

Yogurt By The Gallon) and have used to make
yogurt weekly for the last 18 months. Once inoculated, this
method has been successful 100% of the time - for me that is quite
an accomplishment.

Take a gallon of milk in a plastic bottle (I
use whole milk), remove about 8 oz. and drink or put in fridge.
This simply gives us space in the bottle. Pierce the (almost
full) plastic bottle top with a cooking thermometer, remove
thermometer and set aside: now we have a steam vent and
thermometet test port. Place the entire plastic bottle milk in a
pan big enough to hold it, fill about 2/3 to top with water. If
the bottle bobs or floats remove some water until it sits flat.

Heat your pan with water (and plastic bottle with milk) to
185°F. This will scald the milk, eliminating the bacteria already
in the milk and making it a perfect environment for our
Lactobacteria. Milk at 185°F will steam, retain its color, and
foam. Don't ever boil it, and holding it at 185 in the
water bath is not necessary. You are removing any bacteria that will interfere with "yogurtization" and inoculating the milk with bacteria that are not just friendly to humans, but essential to our digestion.

Take the milk out of the water
bath, and either allow it to cool naturally, or put in ice bath
to speed cooling. We're aiming for 110°F. Take from 1/4 cup to 8
oz yogurt with Live Active cultures. I use Fage because it's
thick, greek style, has 5 different lactobacteria, and has never
failed me. Only use plain yogurt, never any flavored, fruit or
other yogurt. I've also had good success with Mountain High and
Strauss. The fat content of the yogurt starter does not
matter, and does not need to match that of your milk, so no
worries. A freshly opened container is best, or use the product
of last week's batch!

Now, we finally get to use something
besides the thermometer that will need cleaning later. Put your
starter (the yogurt you bought or have from last week) in a bowl (stainless or glass, no worries),
pour in some portion of your now scalded milk (at 110°F no higher) and mix with
a spoon until it's all liquid. Mixing is not the issue, getting it back into the plastic jug is. Pour liquid mixture back into gallon milk container.

Put a piece of plastic wrap under your milk cap (to cover the
thermometer hole) and seal, put in a temperature stable environment,
added heat not needed, generally. I found the most ridiculous
round styrofoam cooler at home depot, but my gallon milk container
fits perfectly. Place any clean bubble wrap around the sides of
the milk container and on top. Put the styrofoam lid in,
anything handy to weight the lid and come back in 6 to 12 hours.
You will have yogurt, guaranteed.

When my milk is below 105°F or
so (just as I've added the starter), I take an unsealed plastic bag with 3 or 4 clean wet
dish towels in the microwave for 60 seconds or so. They will
be very hot! CAREFULLY place the wet, hot towels around the
milk container, close as above. Leave this all undisturbed for at
least 6 hrs. The lactobacilli you inoculated the scalded milk
with will flourish and pathogens will not have an opportunity to
enter. And yes, I've had a couple of "fails" where yogurtization was not complete. If this happens, there is no need to throw out the milk, simply re-scald it and innoculate with fresh yogurt to ensure the process works. You really can get a "do over" with this and any untoward events will be obvious, like the milk jug I left on the stove and forgot about the other day. By the time I came downstairs, the milk was leaking out of a slightly melted bottle, but nicely contained in the pan on the stove. I simply turned off the stove and cleaned up the pan, very (very) easy. The milk had gotten too hot, and was yellow, so I know that was one time I had to discard the milk. When heated beyond 185-190F or so, your product will be oddly textured and likely a bit oddly flavored.

And, I was buying cheesecloth, then one day had none.
Unprinted, plain white paper towel covering all the holes in a
collander works at least as well. This is to make Greek style,
most of the whey will drip through the paper towell into the
bowl below. I place the colander+filter+bowl in the fridge, and the next morning I
have 1/2 gallon (practically since I have to strain in two batches) of
the best yogurt in the world. My favorite stir in is Maman Cherry Preserves.

What you get is the best yogurt on the planet, with out buying any special containers, yogurt "makers" that heat cups you have to clean, and you have to clean one small mixing bowl and the thermometer. I didn't create this method, but I endorse it without hesitation. Make your own yogurt, eat as much as you want, save money, get the added Vitamin D and calcium added to the liquid milk you're using (what, they use unfortified milk to make commercial yogurt?) and feel good every time you eat it! And since I can find absolutely no downside, teach your kids and anyone interested how to make their own yogurt, it's the easiest thing in the world!

jjdebenedictis (author)mrbonine2015-04-02

Thank you again! :)

deb.harrison.9465 (author)2015-04-01

Thanks for a simple, well written "Ible". I've always wanted to make yogurt and had no idea Greek yogurt was just more of the whey strained off. I received a cheese making kit for Christmas but have been too scared to try it. I feel pretty confident after reading your instructible that I can make yogurt and cheese! Btw, you're writing is a fun read!

Thanks so much! I hope the yogurt works out great for you. :)

abaneyone (author)2015-04-02

Excellent! I've always used a big cooler to incubate my yogurt in small glass jars. The cooler keeps the right tempature regardless of warm or cool room air. You've put together a great instructable :D

jjdebenedictis (author)abaneyone2015-04-02

Thanks so much! And that's a great idea with the cooler. :)

akolev (author)2015-04-02

My grandmother used to wrap the bowl in blanket and leave it for the night in the kitchen which is warmest in the house. After all it's our tradition and it's made that way for centuries in my country.

jjdebenedictis (author)akolev2015-04-02

Very cool! (Or warm, rather. ) :)

Lebouffons (author)2015-04-01

You can buy starter for plant based yogurt (search online) or use a carton of plain almond based yogurt, or even with vegan probiotic capsules. You must use plain almond milk however, without sugar added. It is SUPER easy to make at home, however and WAY cheaper than grocery store almond milk! Where there's a will there's a way... and kudos to you for supporting your granddaughter's special dietary needs!

Thanks! I know nothing about making non-dairy yogurts; I appreciate you writing this!

clewis21 (author)2015-04-01

Thanks for the info. I take it that the small size is the 4-6 oz. I never see plain yogurts in this size. Do you have a brand you can recommend?

jjdebenedictis (author)clewis212015-04-01

I buy a brand called Olympic, but I have no idea if it's only sold in my region or can get gotten most places. I prefer theirs because there are no added ingredients beyond milk and live bacteria in their yogurt.

jjdebenedictis (author)2015-04-01

Great technique! Thanks for writing this up. :)

billie.nenninger (author)2015-03-31

This sounds very good, will have to try it. Wonder if it can be made with almond milk that our grand-daughter has to drink due to allergies. Does any one know? Thanks!

If your grand-daughter's allergy is specifically lactose, then Greek style yogurt may be better than "normal" yogurt, but I would certainly test it first to confirm.

During the incubation period the live bacteria cultures will consume lactose, the sugars in the milk. Much of the remaining lactose is in the whey, so if it's strained off then there is even less in the remaining yogurt.

Disclaimer!: There is clearly still some lactose in the remaining yogurt solids, so if she has significant sensitivity then even Greek yogurt could cause symptoms.

The longer you let it incubate, the less lactose there should be in the yogurt. This corresponds to a more tart and tangy yogurt, since there is less remaining sugar. As the author said, some folks incubate for up to 24 hours.

There are also a number of almond milk yogurt recipes online. What you would need in addition to almond milk is a yogurt culture such as this one that gets good reviews.

I think either/both are worth a try, since the probiotics are so beneficial. IMO, everyone should have as flourishing a gut biome as possible. If one has food allergies, it's even more important. It can only help with digestion!

Thanks, she isn't lactose intolerant but has to eat dairy free.

It likely wouldn't work at all, sorry. The bacteria that like to eat milk proteins wouldn't be able to survive on a plant substitute.


About This Instructable




More by jjdebenedictis:Make Yogurt With No Special EquipmentConvertible Standing/Sitting Desk for $200Flour- (and gluten) free gnocchi! (Italian potato dumplings)
Add instructable to: