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Make Your Own Yogurt

Healthy Recipe: DIY Yogurt

I think that yogurt should be part of any healthy diet, on the daily. It's great with fresh fruit and granola, contains all the good kind of bacteria we need, and is an excellent source of calcium and protein. Eating yogurt every day can be costly, so I was really excited to discover how easy it is to make at home.

I started out by following the recipes posted on Make Your Own Yogurt and Chow, making a few modifications of my own. The homemade stuff tastes so much better than any store-bought version I've ever tried — it's creamier, tangy, and has a great consistency. There are no added sugars or preservatives, or wasteful plastic containers to throw out. I'm hooked and can't stop looking for cute glass jars so I can gift this homemade treat to my friends.

  • Heat milk on a stove top to about 185 degrees Fahrenheit.
  • Remove the milk from the heat and let it cool to 110 degrees, stirring occasionally.
  • Add a few tablespoons of plain yogurt to the milk to act as the starter culture.
  • Transfer this mix to a covered container and store in a warm area for a few days. The longer you let the yogurt sit out to ferment, the tangier and thicker it will become.
  • Refrigerate overnight before eating, stir well, and enjoy!

Find more Healthy Recipes and share your own in our Healthy Recipes group!

Image Source: Getty
Join The Conversation
Allytta Allytta 7 years
LOL you can't use almond milk or soy milk ladies :) you need the bacteria from cow's milk. That's why cow's milk is so special.
Advah Advah 7 years
My mum often makes yoghurt (she has one of those little machines) and it's incredible! Thanks for the idea Fit, I'll have to try that! (although I need to get something to check the temperature first)
doogirl doogirl 7 years
I'll probably end up making this, but I have to say that the idea of leaving it out a couple of days grosses me out just a little bit. But I'll look past that and give it a try!
Spectra Spectra 7 years
I've done this and my grandma ALWAYS made her own yogurt. It's amazingly easy to do and I've always had great results. I think grandma used to stick the yogurt into the oven (turned off, of course) while it incubated so it would be out of the way. If you want your yogurt really fast, you can put it in a warm location to incubate. Ideally, you'd want it at around 98F, but slightly cooler would also work.
et-moi et-moi 7 years
I wonder if I can use soymilk or almond milk, or even coconut milk! This would be fun to experiment with
syako syako 7 years
Thanks for looking into that.
filmgirl81 filmgirl81 7 years
I have a euro cuisine yoghurt maker. I just put it in a warm location, and get little jars of yoghurt. My mother makes it the old fashioned way, but I can't keep track of time that well.
Vanonymous Vanonymous 7 years
From the Make Your Own Yogurt link: However much milk you use, is how much yogurt you will make (1/2 gal milk = 1/2 gal yogurt). You can use regular, reduced or no fat milk.
mandaleebee mandaleebee 7 years
I am also curious about fefca's questions.
mandaleebee mandaleebee 7 years
Definitely going to try this. Can't wait! :D
fefca fefca 7 years
Can this be made with skim milk and low fat yoghurt?
mamasitamalita mamasitamalita 7 years
syako, if you click the links to the original recipes, it will give you more detailed instructions from Chow: 7. Put the lid on the container and store it in a cabinet at room temperature for a day or two, or until the yogurt acquires the taste and consistency you like. Refrigerate it to slow down the fermentation process. It will keep in the fridge for approximately two weeks.
syako syako 7 years
How much yogurt does this yield? Can you give us an estimate about the time it needs to sit (are we talking days? hours? 20 minutes?). Thanks.
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