No Mess Yogurt Making





Introduction: No Mess Yogurt Making

This is the easiest way to make your own fresh yogurt. I make it everyday- it's just that simple! It has saved me so much money and you can also just as easily make a spreadable yogurt cheese from the technique.

Whole milk produces a bit more than non-fat and is also quite a bit thicker when finished. I like a really thick yogurt so I usually strain out a lot of the whey when I'm done. The whey strains out quicker in the non-fat than the whole, but again you're left with less of a yield that way.

Step 1: What You Will Need.

All you need to make your yogurt is:

- milk
- a large pot
- a glass jar with a lid (sterile)
- a starter (can be a couple tablespoons from store bought yogurt with live cultures)
- a spoon (sterile)
- a candy thermometer (optional)
- a wash cloth (optional)

Step 2: Preparing the Milk.

The next step is to bring the milk to a temperature that will kill any bad bacteria that is already present. You do this by scalding it.

1. Pour milk into jar.
2. Put jar into pot of water on stove. Make sure the water line comes to about half way up the jar of milk.
3. Turn stove on high.
4. Periodically check milk until it reaches the temp of 185 F, or if you don't want to use a thermometer just wait until you can see tiny bubbles starting to form around the edges of the milk. It will also begin to form a skin on the top.

Step 3: Removing the Jar to Cool.

Remove the jar from the stove top and let it cool for about 45 mins in the refrigerator. It will be between 100 F and 125 F.

Also, take out your starter from the refrigerator while the milk is cooling to bring it up to room temperature.
I also turn my oven on warm at this point to make sure there is no temperature fluctuation while the yogurt is in incubation phase.

Step 4: Adding Starter.

So it's been about 45 mins and your milk is ready for the starter! Just add it with your sterile spoon and stir.

Step 5: Incubation Phase.

Now the trick is to keep your milk at a temperature between 90 F and 130 F. You have to do this to keep the cultures doing their thing.

My oven vents it's warm air through the back stove top burner. Which works perfectly when I have the oven on warm to incubate my milk into yogurt.

Step 6: You Got Yogurt!

Let your yogurt incubate anywhere between 4 to 12 hrs, it just depends on the tanginess and thickness you want. More time means more of a tangy flavor and a thicker yogurt, but you can always thicken it up by straining it for an hour or so.

I usually get my jar incubating right before I go to bed and wake up in the morning to strain it in the fridge.

Remember to remove some of the yogurt for your next batch. I remove a few tablespoons before straining.

Step 7: Straining the Yogurt.

To strain the yogurt just lay some coffee filters in the bottom of a colinder fitted inside a large bowl, pour in finished yogurt, and cover.

I usually let it sit in the refrigerator for an hour with non-fat or a few hours with whole, but then again I like a really thick yogurt. If you leave the yogurt straining overnight you get a nice spreadable yogurt cheese.

After it is to the thickness you want, just spoon into a storage container and you're done.



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    Too complicated. I have developed a much simpler method: 1. Mix a spoonful of cold starter yoghurt with cold ultra-pasteurized milk. 2. Put the milk in a place that is 110 to 115 degrees Fahrenheit until it has thickened, from 8 to 24 hours. 3. Chill and enjoy. I have done this many times and I have not had a batch fail yet. I make half a gallon at a time and it has always turned out perfect.

    Notice the absence of of the messy heating and cooling step. The milk is already ultra-pasteurized when you get it from the store, which means it was already heated to 280 degrees F at the dairy--so why would I re-pasteurize and re-denature the milk by heating it again?

    I use milk from a carton that has not been opened until I'm ready to make the yogurt. My incubator box is my oven, which I am able to set to any temperature above ambient. I like to use 46 degrees F for 24 hours because I like my yogurt really tart.

    Remember that yogurt was made for hundreds of years, long before thermometers and refregration was invented. It can't be that complicated.

    I have been making yogurt for several years after having been through oral cancer treatment and finding it one of the few protein sources I can use. Do not like the taste texture or cost of store bought yogurt. After much thought and trial and error I discovered the best method for myself. I had an old deep fry cooker with a dial thermostat sitting in the cupboard not being used. I do not trust the thermostat dial, so I use a candy thermometer. Put 4 about quart size glass jars w/lids in the cooker. !/4 cup of sugar in each jar. One cup half and half over the sugar. 1 Tbsp extract of whatever flavor (I'm afraid more might kill the starter w/alcohol). Stir and fill up the jars the rest of the way with whole milk. Put a water bath around the jars. Heat the bath to 200 F, turn it off to cool to about 100 F, add store bought starter, set the dial to maintain 100 all night. Next morning I have what I wanted, my yogurt, my way..

    I use my small slow cooker to bring to temp. then turn it off, then remove the ceramic dish with the milk and lid and wrap thickly in towels and set in a picnic cooler and leave overnight.

    I needed a reliable method to maintain temperatures for my bread making. I ended buying a brot &Taylor proofing box,, and it has allowed me to make yogurt in a much simpler and reliable way. Most all yogurt maker machines in the market are too small for a family of four and the proofing box has allowed me to do large batches. It is also used for germinating seeds. I was not being very succesfull with the other "artisanal" methods. It is all about the right tool for the job. Great Comments from all. Thank you!

    Thanks spuds, for the great instructable (the simple ones are the best). I've made a few batches already but I'm wondering: If I use UHT milk can I skip the milk heating step? I believe UHT stands for ultra high temperature and refers to the pasteurization of the milk. It has a fairly long shelf life and is not refrigerated until opened.

    I tried, it become too sour to drink.

    Add sugar and vanilla? People normally add sugar to plain yoghurt when eating anyway.

    Try a very very fresh starter or get a a starter from the a health food store. It helps quite a bit.

    Did as you said with towel on the bottom and water half way up. Broke my jar. Lost my good rich raw milk. What did I do wrong? I started with cool water in the pot, turned the ceramic burner on medium, then on high. It was fine at medium.

    Another method that works well and especially in making bigger batches (I normally do about a half gallon at a time) is to get a cheap styrofoam cooler and put your jars in there and then fill with warm/hot water to keep the temp where you want it. The insulation of the cooler keeps the water at temp w/o any need for adjustment (at least with mine) for about 2 hrs, but I keep my water on the lower end of the temp range, so if you did it warmer I'm sure it'd stay warm longer,