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Active Time:30 minsAdditional Time:9 hrs 30 minsTotal Time:10 hrsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:30 minsAdditional Time:9 hrs 30 minsTotal Time:10 hrsServings:4Yield:4 servings
Active Time:30 mins
Active Time:
30 mins
Additional Time:9 hrs 30 mins
Additional Time:
9 hrs 30 mins
Total Time:10 hrs
Total Time:
10 hrs
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
What You’ll Need to Make Plain Yogurt
Making your own yogurt is easier than you might expect. For this recipe, you’ll need 4 cups of low-fat or nonfat milk and 1/4 cup low-fat or nonfat yogurt. Your homemade yogurt will take on the flavor of the plain yogurt you use in the recipe, so make sure it’s one you like! You will also need a 5- to 8-cup container with a lid and a thermometer.
How to Keep Your Yogurt Warm for Fermenting
In order for the live active cultures (bacteria) to multiply and transform the milk into yogurt, you will need to keep the mixture in a warm environment (about 110°F) for 8-12 hours before it hits the fridge. There are a few ways to do this:
Oven Method
Turn your oven on to 200°F for about 5 minutes, then turn it off. Add the towel-wrapped container of yogurt, and if you have an oven light, turn it on for added warmth.
Cooler Method
Place a hot water bottle (or other small container) filled with very hot water alongside the towel-wrapped container in a small cooler.
Heating Pad Method
Wrap a heating pad set to High around the towel-wrapped container.
How Long Does Homemade Plain Yogurt Last?
Refrigerate yogurt in a covered container for up to one week.
Cook Mode(Keep screen awake)Ingredients4cupsnonfat or low-fat milk¼cupnonfat or low-fat plain yogurt
Cook Mode(Keep screen awake)
Ingredients
4cupsnonfat or low-fat milk
¼cupnonfat or low-fat plain yogurt
DirectionsHeat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer. (Do not leave it unattended—it can boil over very quickly.)Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with 1/2 cup of the 110°F milk in a small bowl, then stir the mixture back into the warm milk.Cover the container and wrap it in a clean kitchen towel to help keep it warm. Place in a very warm place and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.Originally appeared: EatingWell Magazine, March/April 2014; updated November 2022
Directions
Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer. (Do not leave it unattended—it can boil over very quickly.)Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with 1/2 cup of the 110°F milk in a small bowl, then stir the mixture back into the warm milk.Cover the container and wrap it in a clean kitchen towel to help keep it warm. Place in a very warm place and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer. (Do not leave it unattended—it can boil over very quickly.)
Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with 1/2 cup of the 110°F milk in a small bowl, then stir the mixture back into the warm milk.
Cover the container and wrap it in a clean kitchen towel to help keep it warm. Place in a very warm place and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
Originally appeared: EatingWell Magazine, March/April 2014; updated November 2022
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Nutrition Facts(per serving)137Calories19gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
