Thick, creamy, probiotic goodness—made right at home – with tips from 30 years of experience and zero fails.
With over 30 years of experience making yogurt in my own home—I’ve developed a foolproof method that has never failed me.
This homemade yogurt recipe is a tried-and-true method perfected over decades of practice. It uses high-quality A2 milk and thoughtful techniques to yield thick, creamy yogurt without any store-bought starter kits or machines. The method is rooted in simplicity and precision—just using your stovetop, a toaster oven (or regular oven), and a bit of planning. With this approach, you can consistently enjoy delicious homemade yogurt that stays fresh for weeks.
Why This Recipe Works
This recipe incorporates several small but essential steps that ensure foolproof results:
- Preheating the container(or small containers) AFTER adding milk prevents milk from sticking to the pot, eliminating the need to scrape afterward.
- Maintaining warmth in the culturing container helps the yogurt culture thrive without interruption.
- Monitoring the milk’s temperature when adding the starter culture ensures optimal fermentation.
- Using a dehydrator or oven with consistent low heat (especially in winter time), gives the culture a stable environment to work, resulting in thick and uniform yogurt.
- Dividing yogurt into small containers helps maintain freshness longer and makes daily use easier.
Ingredient Notes
- A2 Milk: Choose full-fat, grass-fed A2 milk for its higher nutritional value and excellent texture in yogurt-making.
- Starter Culture: Always use a live, active culture from a previous homemade or high-quality store-bought batch. Avoid ultra-pasteurized or flavored yogurts as starters.
- Container: Use a heavy-bottomed stainless steel pot to boil milk and a non-reactive glass or Corningware container for culturing.
- Thermometer: Especially helpful for beginners to ensure the milk is in the optimal temperature range before adding the culture. With experience, you may rely on touch.
Step-By-Step Instructions
- Use the Right Milk
Choose full-fat A2 milk for best results. Pour the milk directly into a thick-bottomed stainless steel pot and then turn on the heat. Do not turn on the heat before you add milk to the pot. This prevents sticking and scorching. It may seem minor, but it saves you a lot of scrubbing time later and ensures a smoother process overall. - Boil the Milk
Pour A2 milk into a thick-bottomed stainless steel pot and turn on the heat. Do not leave the stove unattended — once milk begins to boil, it can quickly rise and overflow, creating a messy stovetop and wasting milk. Watch closely and turn off the heat as soon as you see a frothy layer forming on top. - Warm the Culturing Container
While the milk is cooling, warm your yogurt culturing container (glass or Corningware) by placing it in a toaster oven with a dehydrator setting at 100–120°F (about 38–49°C) for 10–15 minutes. This keeps the milk from losing heat rapidly when transferred. - Cool the Milk to Ideal Temperature
Let the boiled milk cool to between 95°F to 105°F (35°C to 40°C) before adding the starter culture. Use a food thermometer initially to learn the right temperature range. With practice, you’ll be able to gauge it by touch—dip a clean finger and if the milk feels comfortably warm (neither hot nor cold), it’s ready for the culture. - Prepare the Starter Culture
Take 1–2 tablespoons of yogurt from your previous batch and let it sit at room temperature for about an hour (optional, but helps blend better). - Transfer and Inoculate the Milk
When the boiled milk has cooled to the right temperature (95°F–105°F), remove the warm glass or Corningware container from the toaster oven or dehydrator setting.
Immediately pour the warm milk into this container. This step ensures that the milk doesn’t lose heat too quickly. Tip: Keep the container inside the warm oven/dehydrator until the milk is ready to pour in, so it stays warm—don’t take it out too early. - Incubate the Yogurt
Place the container back in the oven or toaster oven. Leave it uncovered to avoid a watery layer forming on top of the yogurt. If using a dehydrator setting, set it to around 90°F (32°C) for 2 hours, then turn it off. (I use the preset timer in my toaster oven to maintain this temperature initially.) The residual warmth in the oven provides a gentle environment for fermentation to continue overnight. - Check the Yogurt in the Morning
After 6–8 hours, the yogurt will be thick, set, and ready to refrigerate. By not covering the container and maintaining the right temperature, the yogurt sets firm and creamy—no watery layer on top. - Optional: Portion It Out
Before adding the culture, you may choose to pour the cooled milk into multiple small glass or ceramic containers(e.g., jars or ramekins). Then, add a small amount of culture to each container and gently stir. This method helps reduce exposure to air and moisture each time you eat the yogurt. It also extends freshness — yogurt stored this way can last 2–3 weeks, and even up to a month in the refrigerator.
- Use the Right Milk
FAQ
Q: Where can I get the yogurt starter culture if I’m making it for the first time?
If this is your first time making yogurt, you’ll need a starter culture. The easiest way is to ask a friend or neighbor who makes homemade yogurt to share a spoonful from their batch—that’s the most natural and reliable option.
If that’s not available, you can use a plain, unsweetened store-bought yogurt that contains live active cultures. Make sure it lists “live cultures” on the label. ‘Yo gourmet’ brand was recommended by a friend. I never needed to try it. Once you make your first batch, you can continue to use your own yogurt as the starter for future batches.
Q: Do I need a yogurt maker?
No. A toaster oven or even a conventional oven with a light on will suffice. The key is maintaining a warm and steady environment.
Q: What if I forget to warm the culturing container?
You may still get yogurt, but the fermentation may be slower, and the texture may turn out less creamy or inconsistent.
- Warming the container is especially important in winter when ambient temperatures are lower — it helps maintain a stable milk temperature during the crucial initial fermentation phase.
- A pre-warmed container creates the ideal cozy environment that your yogurt culture needs to thrive.
Q: Why is my yogurt watery on top?
This often happens when the container is covered tightly during fermentation. Try leaving it uncovered or loosely covered.
Q: Can I use plant-based milk?
This recipe is designed for dairy milk. Plant-based milks require different methods and thickeners.
Q: How long does homemade yogurt last in the refrigerator?
In a clean, sealed container, homemade yogurt can last up to 3–4 weeks in the refrigerator.
- However, if the yogurt is over-fermented (i.e., left to culture too long), it may become overly sour and its shelf life may be shortened.
- For best results, store it as soon as it’s set, and always use clean utensils to avoid introducing contaminants.
Q: Do I need a thermometer to check the milk temperature?
It’s highly recommended when you’re starting out. The ideal temperature for adding yogurt culture is around 95–105°F (35–40°C). Over time, many people learn to judge this by feel—if the milk feels pleasantly warm to a clean finger (not hot), it’s just right.
• Variations and Tips
- Use Individual Glass Jars: Culture yogurt directly in small glass jars for easy portioning and longer shelf life.
- Add Flavor After Culturing: For flavored yogurt, stir in vanilla, honey, or fruit after fermentation and chilling.
- Try Double Boiling for Even Heat: If you’re worried about scorching, place the pot in a water bath to heat milk more gently.
- For Thicker Yogurt: Strain the yogurt using cheesecloth for a few hours in the fridge to make Greek-style yogurt.
- Warming Tip: Even a heating pad wrapped in a towel around your container can serve as an incubator if you don’t have a toaster oven.
• Why You’ll Love This
- No need for gadgets – just smart use of common kitchen tools.
- Incredible taste and texture – better than most store-bought yogurts.
- Economical and sustainable – no plastic waste or mystery ingredients.
- Customizable – control the tanginess, texture, and fat content.
- Long shelf life – a batch lasts up to a month when portioned and stored well.
