How to make

yogurt

A beginners guide, from a Beginner!

Ingredients / Supplies

• Yogurt starter – plain yogurt with active live cultures

• Milk – invest in quality milk (see Note 1 for recommendations)

• Big Ol'e Pot– I recommend a Dutch oven (see Note 2 for options)

• Thermometer – a candy thermometer works well

• Jar or something to store your yogurt in

How to make the yogurt

1. Heat the Milk

Slowly warm your milk in a pot to 180°F (82°C), stirring constantly to prevent scorching. This step helps the proteins denature so your yogurt sets up nice and thick. If you want a creamier yogurt, hold at 180°F for 15–20 minutes. But, be careful! If you cook your yogurt too much or too fast and the bottom burns, your yogurt will taste a little charred. This happened to me the second time I made yogurt—it was fine, but I had to add flavors to mask the burnt taste. For yogurt, slow and steady wins the race.

2. Cool It Down

Remove from heat and let it cool to 110°F (43°C). This is the perfect temp for your bacteria friends to get to work. If it gets too hot = they die. If it gets too cool = they also die... This step kind of takes an annoyingly long time. You can put it in an ice bath (I filled up my sink with cold water), and it helps speed the process up.

3. Temper the Starter

When your milk is sufficiently cool, mix your measured starter with a little of the warm milk in a small bowl. Whisk it until smooth, then add it all back into the pot and stir gently. This step prevents your starter from being shocked and dying. It's like introducing a new fish to a tank—you do it slowly.

4. Incubate

This part initially really concerned me—I was so worried about the temperature of my oven. I didn't think it was warm enough in my oven and my apartment is a little chilly. But no need to worry! Cover your pot and let it sit undisturbed at 105°F–115°F for 6 to 12 hours in your oven with the light on. Don’t stir. Don’t peek. Let the bacteria do its thing.

More time = more tang. Less time = milder flavor. I like 9 hours. You do you.

If you're really worried about the temperature of your oven, or if your house is cold, use an oven thermometer to monitor it (I didn’t use one), or preheat your oven to 100°F for like 2 minutes before turning it off.

• Other incubation ideas:

  • Instant Pot (yogurt setting)

  • Cooler with warm water

5. Chill It

Once it jiggles like set custard, pop it in the fridge for at least 2 hours. It’ll firm up more as it chills.

6. Optional: Strain It

Want that thick, Greek-style richness? Strain your yogurt through cheesecloth or a nut milk bag for a few hours in the fridge. That’s it! Enjoy your yogurt and sweeten/ flavor it how you like to.

Notes

What if it looks weird?

White dots or bubbles on top? Totally normal. That’s usually just unmixed starter, milk proteins, or air bubbles rising to the surface. As long as it smells like yogurt and not garbage juice, you’re good.

Didn’t set at all?

Yeah, that happens. Maybe the milk was too hot when you added the starter. Maybe your starter was old or didn’t have live cultures. Or maybe your incubation temp dipped too low. It’s not you—it’s science. Just try again with a fresh starter and don’t stress it.

Want fat-free yogurt that's less runny?

If you use skim milk you can add 1–2 tablespoons of dry milk powder per quart to help with texture. Or I used skim milk and did not use milk powder, I just strained it with a cheese cloth after. Whatever you do, don’t stir while it’s incubating—just let it sit.

A few more tips:

You can reuse your homemade yogurt as starter for 5 to 10 batches before refreshing with a new one. For milder yogurt, incubate about 6 hours. For that bold, tangy flavor, go 10 to 12. Not sure if your starter is still active? Test it with a small 1-cup batch before committing to the full gallon.

Final thoughts: Yogurt is a gateway skill.

Once you’ve made yogurt, you’re standing on the edge of a beautiful dairy rabbit hole: cream cheese, labneh, kefir, sourdough starter—it’s all connected. And, it all starts here. Homemade yogurt is cheaper, cleaner, and totally customizable. Let THAT ferment.

I get it. Yogurt sounds like one of those things only crunchy people with goats or too much free time make. But hear me out—it’s not just doable, it’s easy, cheap, and way better than the typical store-bought stuff (you know, the one with 16 grams of sugar and a vague whiff of plastic). This guide is for the curious, the budget-conscious, the DIYers. No fancy equipment. Just milk, a spoonful of starter, and a little patience. Let’s make some yogurt.

find the video directions on my Instagram or Facebook!

Optional Ingredients / supplies

• Sweeteners- vanilla extract, honey, maple syrup

• Oven thermometer- I did not use one

• Cheese cloth and strainer (if you want a thicker Greek style yogurt)

Formula:
Starter (tbsp) = Milk (cups) × 0.5

Milk Amount Starter Needed

1 cup 1½ teaspoons (7.5 ml)

2 cups 1 tablespoon (15 ml)

4 cups (1 quart) 2 tablespoons (30 ml)

8 cups (½ gallon) ¼ cup (60 ml)

16 cups (1 gallon) ½ cup (120 ml)

How to calculate your milk to live culture ratio

You don’t need to make a gallon. Use this quick calculator or chart to find your sweet spot:

What Are “Active Cultures” Anyway?

Live and active cultures are the good bacteria that turn milk into yogurt. The stars of the show are usually Lactobacillus bulgaricus and Streptococcus thermophilus, and sometimes you’ll see bonus strains like L. acidophilus or Bifidobacterium for extra gut perks.

These little microbes:

• Eat the milk sugars (lactose)

• Thicken the yogurt

• Create that tangy flavor

• And support your gut health, immune system, and even digestion

If the label doesn’t say “contains live and active cultures,” it won’t work as a starter. And if you’re making your own yogurt, these cultures are literally the whole point.