Easy Homemade Yogurt

There is nothing better than homemade yogurt! And this method is so easy!

I don’t know if I would have attempted making yogurt from scratch, if I didn’t have so much readily available milk from our goats on hand.

This particular method is so easy and I am so thankful I found this recipe from Joy.  She is a beautiful inspiration in all that she does and I loved all of her recipes. Thank you Joy!

I did flop my first batch, but I think it was my yogurt culture that I had on hand. It was a single serving container that I was saving specifically to make yogurt with. But, I never got around to it, and then it passed its expiration. I knew I was taking a chance in using it lol. So, that first batch never set properly.

Once I had some fresh new (alive cultured) yogurt, I tried again and it turned out beautifully! And now we make it every week.

The recipe is for 1 gallon of milk, but you can easily adjust it to your preference. In these pictures I used just under 1/2 gallon.

I like to start my yogurt making in the evenings, before I go to bed, so that it can sit throughout the night. And is ready and waiting for when I wake up.

But for picture taking purposes, I captured making yogurt in the morning and took pictures for the few days that followed. This literally is a step-by-step tutorial 😉

~Warm milk to 110 degrees on the stove-top stirring occasionally

~Once the milk has reached 110 degrees remove from heat.

~Remove 1 cup of warmed milk and add 3 tablespoons of live cultured yogurt into the 1 cup of milk, stir very well.

~Pour the 1 cup of milk back into the pot of milk. Stir in very well.

~Cover the pot with a cloth

~Place milk into the middle of the oven with only the oven light on.

~Allow yogurt to sit in the oven for at least 9 hours.

~For Greek style yogurt, place a cheesecloth in a colander and place the colander in a bowl.

~Pour yogurt into the lined colander to strain away the whey. Place into the refrigerator to chill and strain.

~Pour and scrape the chilled yogurt into a bowl.

You can stir the yogurt to smooth out the chunks. I personally like all the chunks 😉

Pour into bowl and serve with delicious honey, fruit, berries, nuts or granola!

Don’t forget to save some yogurt to use for your next yogurt batch. It would be a bummer to have to go and buy more yogurt from the store when you just made some. I try to put away a little under a 1/2 cup right after I have made a recipe so I don’t forget a few days later!

Yogurt made at home is way easier than you think. If you flop a few batches, don’t give up! It is amazing to eat it this way, and much better for you too. I hope you give it a try!

Homemade Yogurt/Greek Yogurt

Over medium heat, warm 1 gallon of milk on the stove-top to 110 degrees stirring occasionally. Remove from heat once you have reached 110.

Scoop out 1 cup of warmed milk from pot and stir in 3 tablespoons of store bought yogurt. Stir very well.

Pour the 1 cup of stirred-yogurt-milk- mixture back into the pot of warmed milk. Stir very well, to ensure all of the culture is spread out evenly.

With a cloth over the pot place into the oven with the oven light on. Allow to sit for at least 9 hours. I tend to keep it in for around 12 hours.

Remove from oven and (optional) pour yogurt into a colander with a bowl underneath and lined with a cheesecloth. Place the colander yogurt into the refrigerator to strain and cool. You can skip the straining if you do not wish to have more of a Greek style yogurt. I am of the opinion the thicker the better 😉 (If you like your yogurt not so thick then refrigerate as is).

Once you have determined how thick you want it, remove from the refrigerator and scoop all the yogurt from the cheesecloth into a container to store.

And now the for the fun, serve with honey, fruit, berries, and granola or anything you like!


  1. Pam August 30, 2013 at 11:05 pm - Reply

    I am loving this so much Sweetie. I wish I could taste some of yours. Grandma Ginny used to make yogurt all the time, but I have not made it I am sorry to say. I have made goat cheese, and loved that; why did I not make yogurt? I have such great satisfaction looking at yours. The nuts and blueberries are a beautiful addition.
    Love you

  2. Amy September 9, 2013 at 5:47 pm - Reply

    Wow! So, it really isn’t as hard as they all say, now is it?!

    So, if you don’t like the greek yogurt, do you still have to strain it?

    Your pictures look amazing. I’ll let you know if mine turns out like yours! 🙂

    Love ya,

  3. Juliana December 22, 2013 at 4:52 pm - Reply

    I would love to give this a shot. Just 1 question. Does the light need to be on in the oven? I ask because my oven light turns off automatically after awhile.

    • E. Ann December 23, 2013 at 4:29 pm - Reply

      Yes Juliana, the oven light needs to stay on for the whole process. The heat from the oven light is what keeps the temperature of the yogurt processing and culturing. I hope your oven wont give you an issue when trying to keep the light on 🙂 I hope it works for you!

  4. Rita March 17, 2014 at 5:19 pm - Reply

    Oven light doesn’t need to be on. I put my mix in a air tight contain place in the oven and cover with a blanket to contain the heat . I have never used the light and it comes out perfect .

    • E. Ann June 4, 2014 at 9:52 pm - Reply

      Thank you Rita!

Leave A Response