Plain Yogurt Recipe (Easy Homemade Yogurt with 2 Ingredients)
This plain yogurt recipe is a simple, from-scratch staple made with just two ingredients. Learn how to make creamy, probiotic-rich yogurt at home, plus tips for thickening, serving suggestions for an easy, nourishing addition to your kitchen routine.
Servings: 4 cups
Calories: 158kcal
Cost: Varies
Equipment
- Saucepan
- Thermometer
- Quart Mason Jar
- Small Bowl
Ingredients
- 4 cups milk
- 1/4 cup yogurt or starter I recommend this yogurt culture.
Instructions
- Heat milk to 175° to 185°F and hold it at that temperature for 15-30 minutes.
- Allow to cool to 110°F and skim off scalded layer. Pour into a quart sized clean Mason jar.
- Stir in 1/4 cup yogurt or starter until well combined.
- Put a lid on the jar, wrap the jar in a large towel and place it in the oven with the light on or one of the other culturing methods listed in the notes section below.
- Keep warm at 110°F for 6 to 8 hours or until firm.
- Remove 1/4-1/2 cup yogurt and set aside (or freeze) for your next batch of yogurt.
- Move yogurt to the fridge and store for up to 14 days.
Notes
Alternative Culturing Methods:
There are a few ways to culture your yogurt. Pick the option that works best for you, or what you have available:
- Yogurt Maker - A yogurt maker provides a consistent culturing temperature. The downside is that they don’t do anything else. So, unless you have a lot of space in your kitchen, this isn’t ideal.
- Instant Pot - Many Instant Pots come with a yogurt setting, making them a double-duty appliance. However, I don’t like to tie my Instant Pot up for 4-6 hours at a time, so this option doesn’t work well for me.
- Towels & Ice Chest - I haven’t personally tried it, but many people use the towel-and-ice-chest method. Simply wrap your jars in large towels, then place them into an ice chest and close the lid. Some people even add jars filled with boiling water to the ice chest to maintain more heat.
- Crockpot - In the past, I used to fill my crockpot about halfway with hot water, place my jars of yogurt into the crockpot, then turn the knob to “keep warm”. This would work great for me, but you’ll want to test your crockpot settings to make sure it doesn’t heat your milk too much.
- Oven Light - Similar to the microwave method mentioned in the recipe, just wrap the jars in towels and place them in the oven with the light on.
- Maintain a steady temperature during culturing for the best results.
- Avoid moving the jars while the yogurt is setting.
- Use a thermometer to ensure proper heating and cooling.
- Save a few tablespoons from each batch to use as your next starter.
- Freeze your starter if it’s going to be more than a few days until you make yogurt again. The longer your yogurt sits in the fridge, the more live cultures will die.
- For Greek-style yogurt, follow my homemade Greek yogurt recipe.
- Top with fresh berries and a drizzle of honey.
- Stir in homemade jam or preserves (try this no-pectin strawberry jam or no-pectin blueberry jam).
- Use as a base for smoothies
- Substitute for this homemade buttermilk recipe, or for recipes that call for sour cream.
- Add granola for a hearty breakfast.
- Serve as a creamy topping for maple vanilla baked pears or a homemade strawberry shortcake.
- Learn how to make whey and convert your yogurt into creamy yogurt cheese.
Nutrition
Calories: 158kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 112mg | Potassium: 346mg | Sugar: 13g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 294mg | Iron: 1mg
