Homemade Plain Yogurt
Homemade Plain Yogurt brings fresh, everyday ingredients together in a satisfying international-inspired recipe. Bright flavors and balanced textures make every bite worth savoring.
Total includes 840 minutes of resting, rising, chilling, or incubation where specified. Pizza dough baking time depends on the recipe you make.
Let’s make it
- 01
Heat milk in a clean saucepan to 180°F (82°C), stirring frequently. Cool to 110°F (43°C).
- 02
Whisk a little warm milk into the yogurt, then stir back into the pan. Transfer to clean jars.
- 03
Incubate in a yogurt maker at 105–110°F (41–43°C) for 6–10 hours until set; this time is additional. Refrigerate immediately and chill 4 hours before eating. Discard if mold or an unusual odor appears.
A little kitchen wisdom
Use a thermometer and sanitized jars. A yogurt maker gives steadier incubation than an unmonitored warm oven.
Make it your own
Use pasteurized 2% milk for a thinner result. Plant-based milks need different cultures and thickeners and are not a direct substitute.
Storage & leftovers
Keep refrigerated at 40°F (4°C) or below and use within 4 days.
A note on nutrition
This recipe uses everyday ingredients. Nutrition varies by brand, portion, and substitutions; verified nutrient analysis is not available. Dietary labels describe the base recipe, so check ingredient packaging and substitutions for allergens.
