Homemade yogurt is so easy to make. With just two ingredients and a little time, you will have yourself a bowl of fresh yogurt, free from any additives. Sometimes, I forget just how simple some recipes are. When my mom showed me how to make this, I was like, “That’s it?!” You’ll see in the recipe notes that it takes very little effort. And, with the rise of the Instant Pot, it seems you can literally just push a button (yogurt setting) and it’s ready!
Ways to use homemade yogurt
- Once your yogurt sets, whisk in whatever flavor you want. For example, I love separating my homemade yogurt into single-serve jars. I’ll spoon in jam and then add a layer of yogurt. You can also whisk in honey, vanilla, and sweet spices like cinnamon or cardamom. Get creative!
- Make a thick and creamy fruit smoothie
- Use it as a marinade for your proteins! Yogurt really helps break down tougher meats.
- I love using yogurt as a healthier substitute for mayo or sour cream. I’ll usually whisk in some salt and vinegar for the usual tanginess of the two.
Be sure to leave a review and tag me @thefamiliarkitchen on instagram if you decide to make this. I’d love to see your yogurt creations! 
If you like this easy homemade yogurt recipe, you might also like these yogurt-based recipes:
Kerala-Style Aviyal (Onam Sadhya Recipe)
Red Beet Pachadi (Onam Sadhya Recipe)
Homemade Yogurt Recipe
Making homemade dairy yogurt is incredibly easy. All you need is a starter, milk, and time.
Ingredients
- Plain Whole Milk Yogurt, 1/3 cup I love using thick French-style yogurts like La Fermiere
- Whole Milk, 1 quart (4 cups)
Instructions
Heat the milk.
- In a sauce pot, add the quart of milk and continuously stir until it reaches 1 rumbling boil. As soon as it reaches this point, turn off the heat and allow it to slightly cool down. *be sure to whisk every so often to prevent solid milk fat from forming on top
Prep the starter.
- While the milk is cooling, grab a glass bowl large enough to hold 4 cups of yogurt. Evenly spread the 1/3 cup of plain yogurt all around the inside of the bowl.
Pour and set.
- My mom's method for knowing the milk is at the right temperature is "if you can touch the hot milk for 2-3 seconds, it's ready." This is roughly 100 degrees.Pour the milk into the yogurt-covered bowl, cover, and keep it in a warm place to set. I like to keep my yogurt bowl in the oven with nothing but the oven light on. The yogurt will start firming up around 5-6 hours. I prefer a thick yogurt so I let it set longer for 12-15 hours. Once it has set, transfer it to the fridge. That's it! *At this point, you can whisk in some flavor or fruit for extra flavor
For next time!
- When you have about 1/3 cup of yogurt left from this first batch, it's time to make yogurt again! Simply follow these same steps and use that remaining 1/3 cup of yogurt as your new starter. You can store fresh yogurt in your fridge for about 2 weeks.
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