Homemade Yogurt

Total Time

Prep: 5 min. + chilling Cook: 20 min. + standing


8 servings (about 2 qt.)

Updated: Sep. 14, 2023
You'll be surprised by how easy it is to make homemade yogurt. Top with granola and your favorite berries. —Taste of Home Test Kitchen


  • 2 quarts pasteurized whole milk
  • 2 tablespoons plain yogurt with live active cultures


  1. In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent milk from scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.)
  2. Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars.
  3. Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, until yogurt is set, 6-24 hours, tilting jars gently to check consistency. (Yogurt will become thicker and more tangy as it stands.)
  4. Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.

Nutrition Facts

1 cup: 151 calories, 8g fat (5g saturated fat), 25mg cholesterol, 107mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 whole milk.