Homemade Yogurt Recipe – It’s That Easy!

Jennifer Studer
Oct 7
3 min read

Why We Love Homemade Yogurt

In our house, yogurt is like candy. Parfaits are a daily treat, and because our yogurt is packed with gut-healing bacteria—plus all the extra nutrients from raw milk—my kids get to enjoy a parfait every single day.

We sweeten it naturally with a touch of honey (no processed or artificial sugars here!) and top it with granola and fresh fruit. It's so delicious and totally guilt-free.

But here’s the best part: homemade yogurt is easier to make than you think. No fancy gadgets, no complicated process—just simple, wholesome goodness.

Why Homemade Yogurt Is Better Than Store-Bought

Homemade yogurt isn’t just tastier—it’s healthier, too. Here's why:

Fewer ingredients – No preservatives or added sugars.
More nutrients – Like vitamin B12 and zinc, which can degrade during commercial processing.
Active cultures – Fresher yogurt means more live probiotics.
More healthy fats – Especially if you're using whole or raw milk.

Ingredients You’ll Need

Milk:I use raw milk, but any store-bought milk will work. If you're using raw milk, skim off the cream first. (Tip: Let it sit undisturbed in the fridge for a couple days so the cream separates.)
Yogurt culture or starter:Use either:
- Yogurt from a previous batch, or
- A trusted store-bought yogurt with only milk and live active cultures listed on the label. (We love the Organic Kirkland Greek Yogurt.)
- Alternatively, use a powdered yogurt starter.
(Optional) Collagen or Gelatin:I like to add a scoop of grass-fed collagen (like Vital Proteins) to boost nutrition and make the yogurt thicker. Totally optional!

Equipment You’ll Need

No special appliances required—just kitchen basics:

4-quart pot – For heating the milk. Adjust size depending on your batch.
Candy thermometer – More accurate and easier to use than a meat thermometer.
Container – I use a ½ gallon mason jar, but a wide-mouth jar is easier to scoop from.
Towel – To keep your yogurt warm during incubation.
Ice bath – You’ll cool the milk in this after heating.

Easy Homemade Yogurt Recipe

Servings: 6–9
Prep Time: 30 minutes
Incubation Time: 8–12 hours
Total Time: 12.5 hours

Ingredients

½ gallon milk (skimmed if using raw milk with cream)
¼ cup yogurt from previous batch OR 2 tablespoons yogurt starter
(Optional) 1 tablespoon grass-fed collagen or gelatin

Method

Heat the MilkIn a 4-quart pot, warm the milk to 180°F, stirring constantly to prevent it from forming a skin.
Prepare an Ice BathWhile milk is heating, fill your sink with ice and water for a cooling bath.
(Optional) Bloom the GelatinIf using collagen or gelatin, bloom it in a small bowl by adding a bit of warm milk to it as the milk finishes heating.
Cool the MilkOnce the milk reaches 180°F, remove the pot from heat and place it in the ice bath. Stir constantly until it cools to 110°F.
Mix in the CultureIn a separate bowl, combine:
- A ladle of cooled milk
- Your yogurt culture or starter
- (Optional) Bloomed collagen
Stir well until smooth.
CombinePour the mixture back into the pot of cooled milk and stir thoroughly to ensure it’s well incorporated.
IncubatePour the cultured milk into your jar or container. Wrap the jar in a towel to retain warmth.
Keep Warm for 8–12 HoursPlace the wrapped jar in a warm, draft-free spot (I use the oven with the light on). Let it sit undisturbed for 8–12 hours. The longer it sits, the tangier and thicker the yogurt will be.

Tips for Success

Don't stir or move your yogurt while it's incubating.
Taste after 8 hours – If it’s not tangy or thick enough, let it go longer.
Refrigerate before eating – Chill for at least 2 hours for the best texture.
Save a bit of this batch to use as your starter for the next one!

The Joy of Homemade

There’s something so grounding about making food from scratch—especially something as nourishing as yogurt. It’s a small step that brings so much goodness into your kitchen and your family’s bellies.

Give it a try, and let me know how it turns out! I’d love to hear how you enjoy yours.