Real homemade yogurt is thick, creamy, and full of live cultures. Once you taste the difference, you’ll never go back to store-bought. And it’s surprisingly simple to make at home.
What You’ll Need
- 🌡️ Yogurt maker machine — foolproof temperature control
- 🫙 Wide-mouth mason jars — for fermenting and storing
Ingredients
- 1 quart whole milk
- 2 tablespoons plain yogurt with live cultures (starter)
- A thermometer
- Clean glass jars
Instructions
- Heat milk to 180°F, stirring occasionally to prevent scorching.
- Cool milk to 110°F (about 45 minutes at room temperature).
- Whisk in 2 tablespoons of starter yogurt until smooth.
- Pour into clean jars and keep warm for 6-12 hours.
- The yogurt is done when it’s set like gelatin.
- Refrigerate for at least 2 hours before eating.
Grandma’s Tip
Keep the yogurt warm by wrapping the jars in a towel and placing in a turned-off oven with the light on. Consistency of temperature is the secret!
Gut Health Benefits
Homemade yogurt with live cultures provides Lactobacillus and Bifidobacterium strains that support digestion and immunity. Making it at home ensures the cultures are alive, not pasteurized away.