58 thoughts on “Homemade Yogurt Recipe – Stove-Top Method”

1. Kinsey at

   Hello! Do you know if I can use Lactose Free 2% milk instead of regular milk? I’m not completely allergic to milk, but milk and yogurt make me itchy (causes a flare up of eczema on my hands) and phlegmy, but I don’t have that response w/Lactose Free milk.

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   1. Texas Homesteader Post author at

      I’ve never used lactose-free milk. RancherMan prefers yogurt made with whole milk for the texture and creaminess so that’s what we always use. If you decide to give it a go with lactose-free milk, let us know how you like it. ~TxH~

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2. Dawn Rae at

   Since I’m making my own granola now, I thought the next step is to make my own yogurt. Thank you for this awesome tutorial!

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   1. Texas Homesteader Post author at

      Dawn I will say this: Out of all the self-sufficiency tasks I’ve undertaken since beginning my simple-living journey, making yogurt has by far been the biggest surprise for me. I was so floored to find out how easy it was. How effortless. Really??!! Heat milk, cool milk, add starter, pour into jars, place into warm oven & walk away. I make 1/2-gallon of yogurt every week or so. At first I was making sweetened vanilla yogurt but these days I always make it unsweetened so I can use it for sour cream substitute or in my biscuits if needed. But for half the jars I’ll plop some homemade jelly & a sprinkle of homemade granola in the bottom of the jars and leave the others plain. I can always stir in honey & fruit for the plain ones if I need to. ~TxH~

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3. Marie-Hélène at

   Homemade yogurt is the best. I use my dehydrator to incubate my yogurt at a constant temperature and never had to add powdered milk to get it almost Greek Yogurt thick. Mind you, I use whole milk so that might be helping with the thickness. 🙂

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4. Mandy at

   We’re just returning from living in Japan for the last oh-so-many years and I brought my culture back with me. Once I’m settled, I’ll have to overnight you some, for fun. It’s a mesophilic combination of two strains that gives you a thick and creamy yoghurt with almost no whey bleeding out and no need for powdered milk or heating/setting at temperature. I take milk from the fridge, stir in some of my last batch, set it on the counter for 12hrs and then pop it in the fridge to enjoy. I used to do it as you describe, but as with most things in my life, I learned that the Japanese do it more efficiently and with less waste.

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5. Jaimn at

   Thanks for posting – you’ve inspired me to try it!
   If I can’t do it all in one day, can I cook on the stove in one day, refrigerate, and into the oven the next day to set?
   Thank you!

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   1. Texas Homesteader Post author at

      Ya know Jaimn, I’m not sure but I think you could… I believe the heating of the milk is done to remove any wild (harmless) bacteria before introducing your beneficial yogurt bacteria with your yogurt starter. So by heating the milk one day you’ve accomplished that task, I don’t think cooling it overnight would reintroduce any wild bacteria back in but I just don’t know. I’d think that putting chilled milk/yogurt mixture in your oven the next day would add a little time to your incubation time for sure so you’d want to allow for that, but I don’t see any reason why you couldn’t heat your milk, cool, add your yogurt starter and then refrigerate overnight to be able to place your mixture in the warmed oven to incubate the next day. If you give it a go, let us know how it turns out! ~TxH~

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      1. Brenda at

         Heating the milk to 180 causes the protein strands to uncurl. Then they can culture into yogurt.

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6. Laura Lane of Harvest Lane Cottage at

   I want to try making yogurt soon. I made homemade soap, foaming hand soap, and laundry soap this week. I’m going to try homemade deoderant today.

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7. Lucy at

   I love to read stories about the things that people make to cut ties with the grocery stores. I use a yogurt recipe from the Tightwad Gazette books and have had great success. Plus, I use a heating pad instead of my oven. It runs on 110v instead of 220v, so it saves money on the electric as well. I wrap my milk/yogurt mixture in a towel and cover the whole thing with a big stock pot and let it work on the heat pad overnight. Works every time!

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   1. Texas Homesteader Post author at

      I LOVE the Tightwad Gazette! Man that Amy was ahead of her time, eh Lucy? I don’t mind using the oven to incubate my yogurt because it’s only on for 1 minute to warm it for the yogurt. Sometimes I have to turn it back on during the incubation time but again only for 1 minute. I love to make yogurt and make it about every week and a half. Delicious and so good for you! I’ve started making 1/2 of my jars with a tablespoon of jam in the bottom of them so they’re ready to stir & eat right out of the fridge while still leaving several jars unflavored for other uses.

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8. John White at

   Hi Tammy. Question – will frozen yogurt work as a starter for the next batch and if so how long can it be frozen and still retain the “startert” capabilities? I’ve not been having the best luck recently and I think it has been the purchased yogurt I have been using. Just wondering if you have any good news about the frozen. Will need to do another batch in a couple of weeks. Stay dry for a little while…

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   1. Texas Homesteader Post author at

      John, I often buy a single serving size of plain unsweetened yogurt, use 1/2 of it for my yogurt starter and then freeze the rest of the container for a future batch. Then I can use a couple of tablespoons of my own homemade yogurt for several subsequent batches as my yogurt starter until the cultures start becoming weak, then I pull out & use the rest of the container of commercial yogurt for a fresh starter. Now I can repeat subsequent batches using my own homemade yogurt for starter until the culture again becomes weak (usually about 7-8 batches). The important things to remember when buying commercial yogurt for a starter is: 1) buy only unflavored unsweetened yogurt & 2) be sure to only buy yogurt with live cultures. Dannon usually has live cultures and Braum’s does as well – I always buy Braum’s. It will tell you on the label. You need those live cultures to successfully incubate your own yogurt. Good luck! ~TxH~

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9. John White at

   Well, since the first batch tasted so good, I froze as cubes the Dannon that I purchased and used up the homemade. Second batch today was done with re-hydrated powdered milk (I had whole mild on the first) and “starter” from the first batch. Came out great in about 4 hrs. I did not mention previously that I used a heating pad wrapped around a qt jar for heat. Today’s batch worked better that the first. I tape the digital thermometer probe to the outside of jar. I’m sure glad that I found your F B page and of course will contiue to mointor. I grew up on a small farm in N Illinois and helped with all the chores and garden. It seems that some of that experience is still in me. Even though I live in an apartment and garden in containers. Thanks for all you and the rancher-man do…

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   1. Violet at

      I found when I make yogurt, if you strain off some whey and freeze it until needed, you never have to buy anything but milk. Straining off whey makes it thicker and then you have your “Lil dudes” cultures to make more. I always take new Lil dudes from the last batch and use for the next. I let them thaw completely before adding.

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      1. Texas Homesteader Post author at

         Excellent idea Violet. Thanks for sharing your tip. Nothing goes to waste! ~TxH~

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10. John White at

    I found that the longer the batch cooked that the temp kept going higher so at 1 AM I checked and it was good and solid. It went in the frig for the rest of the night. This morning I did a taste test. It was as good as the Dannon that I used for a starter. Plans are to mix some blueberries in it and then freeze in cubes until the fresh/outdated Dannon is used up. I will reserve a couple of “cubes” of plain to use as a starter for the next batch.

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11. Texas Homesteader Post author at

    Well Goodie, there’s certainly nothing wrong with using a yogurt maker – it’s so much less epxensive than buying yogurt and OMGoodness have you ever looked at the ingredient list on a carton of yogurt?? Mine has yogurt starter & milk, nothing else. What else needs to be in there?? Kudos to you for providing a healthier product very inexpensively! I love that you’ve tried the homemade granola recipe from my site, it’s my fave too! ~TxH~

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12. goodie odom at

    I do confess I use a yogurt maker.I use whole fat milk because I like the texture better.I sweeten it with honey and top it with the home made granola recepie from TMR,when I’m ready to eat it.

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13. JIll at

    Thanks! we are just starting out being more self sufficient, this will definitely by on my TO DO LIST very soon. With 4 teens who all eat yogurt plus me and the hubby this will be awesome! can you use this recipe and make fruit yogurt where it is already mixed in? when would you do this and when do you add the stuff to make the sweetened yogurt?

    jill

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    1. Texas Homesteader Post author at

       I used to make the yogurt sweetened, Jill and I thought I may get those questions from readers so I included the instructions for that option in the actual recipe at the bottom. Add your sweetener when you pull your milk from the heat. I’ve added preserves/fruit to the top of the jars when I refrigerated the finished yogurt. I make my yogurt in single-serve 1/2-pint canning jars for grab-n-go convenience but you could make it in larger quantities and transfer to single-serve jars when it’s mixed the way you want or to make ‘fruit on the bottom’ type yogurt. Lots of options. 🙂 ~TxH~

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14. Nancy W at

    I’ve been making yogurt for about a year but never thought about putting it in a smaller jar – great idea!

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15. Jamie Cody at

    I have another question…….. Can this be made with nonfat milk?

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    1. Texas Homesteader Post author at

       Jamie, I’ve made it with nonfat milk and although technically it *did* make into yogurt I was not pleased with the texture, the look or the taste. Full-fat milk makes absolutely delicious yogurt but to lower the fat content I usually use 2% which gives a delicious and full-bodied yogurt while reducing some of the fat. I’ve never tried with 1% milk, 2% is as low as I’ll go. ~TxH~

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16. Judith at

    Hey Girl!, this is my go to method. I started about a year or so ago with an Easiyo thingy, but then changed to the heating pad method. When I found this I knew it was the method for me. I use either pint jars or small Weck jars and I leave my yogurt in the over over night. I love it when I can tip the jar sideways and the yogurt is so thick that it doesn’t even move! When I give someone a jar of my yogurt at work people think they are someone special. I’m off to check out some of the linky places.

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17. Dianne at

    It looks like you have cows on your ranch, so I’m wondering why you have to buy milk. And why in the world would you use 2% milk and powdered milk?

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    1. Texas Homesteader Post author at

       We have a herd of registered Hereford cattle (a beef breed) We don’t raise dairy cattle nor do we have a house cow as I have no desire to milk twice each day every day ad infinitum so we’ve always bought our milk. The reason I use 2% milk coupled with powdered milk is 2% is lower fat than whole milk, and adding fat-free powdered milk adds a little more protein and also causes the yogurt to be thicker, which I love! ~TxH~

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18. jane at

    How long will this keep and does 1/2 gallon milk generally make a half gallon of yogurt?

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    1. Texas Homesteader Post author at

       Jane, there is a small amount of evaporation while you bring it up to 180 degrees, but it’s minimal. So it makes pretty close to 1/2 gallon of yogurt. I’ve never had any of my prepared yogurt go bad, I guess I’ve kept it a couple of weeks or so before needing to make more so it should be good that long, depending upon the freshness of your milk I guess. ~TxH~

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19. Jamie Cody at

    Can’t wait to try this! I didn’t think I could make it because I didn’t have one of those special yogurt warmer things.

    I have a question for you. How do you get the hashtag of your blog name to automatically show on your pinterest pins when people pin it?

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20. Dori M at

    I have been making yogurt like this for a while now, and I am wondering why we heat it up to 180 degrees and then let it cool to 110 or so to add the culture? why not just heat it up to 110-115 and go from there. does anybody know?
    Thanks.

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    1. Texas Homesteader Post author at

       Dori, I’ve read that it makes the yogurt thicker but I’ve always followed those directions & never stopped the heating process at 110 to see if it was true. I’ve never had a failed batch of yogurt though so it works for me. ~TxH~

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       1. CTY at

          Heating it to 180 changes the structure of the milk a bit and makes the final product thicker. Some folks just heat to the 115.
          My trick: I wrap the pot of yogurt in a thick towel & then place in the oven; this keeps the yogurt nice & warm. I do pre-heat the oven on the lowest setting for about 5 min, but the oven if OFF when the towel wrapped pot is placed inside. I leave there undisturbed for 5 hrs. That’s it. We sweeten on demand. I transfer to jars after–but I you got me thinking. If I placed them in jars I could leave some unsweetened. I’ll probably cover the jars with a thick towel for good measure.
          Also: I make a cream cheese aka yochee by placing coffee filters in my colander and straining off the whey. I keep a pan under the colander & place the whole thing in the refrigerator to strain for a day or two. I use the yochee just like cream cheese–even for cheesecake! I use the whey in smoothies or mix into the dog food (our dogs love it).

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21. Marci @ Stone Cottage Adventures at

    I love making my own yogurt, but sometimes it is kind of runny. Thank you for the tip about adding powdered milk! I’m so glad you share great tips like this at Tuesdays with a Twist! -Marci @ Stone Cottage Adventures

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22. Jacqueline @ Deeprootsathome.com at

    This makes making yogurt clear. For some time I wished I could do this. Do you need (is it a must ) to use powdered milk? I am motivated to try this again! Thank you, TMR!!

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23. Jennifer at

    Loved your post! I bought a yogurt maker to do mine. I linked my name to my yogurt post from a couple of months ago if you want to check it out. I make greek yogurt by straining, and I thicken my yogurt by using powdered milk.

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    1. Texas Homesteader Post author at

       Jennifer I picked up a yogurt maker at a thrift store several years ago but I guess due to my method of making the yogurt it really didn’t save any time for me – I gifted it to a family member. I make yogurt about once every week and a half or so, and I use powdered milk as well to thicken it. (great minds thinking alike, eh?) ~TxH~

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24. Linda Greiss at

    Thanks so much for sharing your recipe for making yogurt!!!!!!!!!

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25. Crystelle Boutique at

    Oh wow!

    I have not used this method before. How’s the taste?

    hugs x
    Crystelle

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    1. Texas Homesteader Post author at

       The taste is the same as any other yogurt, of course reliant upon the quality of your ingredients. I use Braums’ milk (which I LOVE) and it’s very rich and delicious. I keep it unflavored so I can use it for a low-fat sour cream substitute as well as being able to cook with it, but for years I made it sweetened and even fruit on the bottom for grab-n-go breakfast options on the way to the office. The only difference I can tell in homemade and the commercial stuff is that homemade tends to be more silky, not quite as “rubbery” as the commercial product. Give it a try – you’ll love it! ~TxH~

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26. Texas Homesteader Post author at

    The actual recipe is at the bottom of the post and describes the times to add both the sugar and vanilla if using. If making sweetened yogurt, you’ll add your sweetener when you pull the milk from the heat source, before you cool it to 115 degrees. Give it a try! ~TxH~

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27. Marcie at

    I’ve been making yogurt for several years, and I just place a crockpot liner on top of a heating pad overnight to keep it the right temperature. I’ve never made sweetened yogurt so I came online looking for tips, since stirring the yogurt after it sets tends to make it runny. You say you add your vanilla after the milk cools, is that when you add the sugar as well?

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28. Glenda at

    It’s just one fun thing after another on here! Thank you! So delightful!

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29. Barb @ A Life in Balance at

    I make my own yogurt, too, using the crockpot method. I love the taste compared to storebought.

    Thanks for linking up to Fabulously Frugal Thursday!

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    1. Texas Homesteader Post author at

       I’ve heard of the crockpot method as well Barb, and I think that’s the method our daughter uses for her yogurt. When you make your own, it’s so versatile too. I eat it every morning sweetened with jam or honey with fresh fruit, but I also use it quite frequently as low-fat sour cream substitute on many dishes and in baking! ~TxH~

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30. Gretchen at

    Great recipe – we usually use a cooler to keep the milk warm – but I’ve heard good things about using the oven – may need to try it.

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    1. Texas Homesteader Post author at

       Gretchen, I’ve heard of the cooler method as well. The recipe above was the first one I tried and since it never failed me and it’s easy, I’ve never even tried any other method. I might need to try the cooler method one day as a point of comparison. ~TxH~

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31. Heather May at

    I am so glad you shared this. I read it the other day and am sitting here making my trader joes list so I think it was a sign that I saw it and re-read it. I am going to attempt to make it with Soy….an luck with that? Wish me luck!

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    1. Texas Homesteader Post author at

       Heather, I always use Braum’s 2% milk, never tried it with soy. Please share how it comes out! ~TxH~

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       1. Jess at

          WHATEVER YOU DO, DON’T USE ALMOND MILK OR ALMOND YOGURT(AS A STARTER)! It creates a really nasty smelling cloud of fumes that made me gag and it doesn’t produce yogurt. If you have an intolerance to dairy and can drink the Lactaid milk, I use the Lactaid whole milk with no powdered milk and depending on the person either vegan cultures from amazon or 1/4 cup chobani per 4 cups milk as my starter depending on the intolerance level. Someone who cannot tolerate dairy period would be better off with the vegan cultures. With the vegan cultures, you can re-use your own yogurt but then re-introduce a new packet every 6-8 weeks as long as you are making yogurt every 7-10 days. I tend to make the lactose free stuff every week because the vegan cultures are expensive and I don’t want to have to keep using packets every few weeks! I tried about 7 batches with soy milk and tried various recipes that I found online but they all required about 12 different ingredients and a lot of them required thickeners and artificial ingredients to get them to become yogurt. I did the research and the ultra-pasteurized milk is the way to go for someone who has a diary intolerance or allergy for homemade yogurt.

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32. Chris at Hye Thyme Cafe at

    Although our methods vary, I also LOVE making homemade yogurt! Aside from having fewer cartons to throw away, it’s definitely cheaper than what yogurt costs in the stores now! [#TALU]

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33. Mary Bauer at

    I just found you on TALU. I haven’t tried making yogurt before, but this looks reasonable. Thank you.

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34. crystal at

    Being of Greek descent I have made yogurt for years in exactly the same way my immigrant grandmother did. Home made yogurt is so much creamier than store bought yogurt and easy to make. 🙂

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35. Pat at

    Wanted to say “hi” and thanks for stopping by Corn today! You only live about 2 hours north of me– I just learned last year, that Iris’ don’t bloom every year. I thought my purple Iris’ had turned white (I know, silly me!) but while researching, I found out that the whites ones were on a different ‘cycle’ than the purple to bloom. Go figure.
    If your’s have not bloomed yet, maybe they will next year.:)
    thanks again for stopping by, now I have to go back and read about your yogurt!

    nice to meet you, Pat

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36. Julia at

    Just found you on the Friday Farmgirl Blog Hop…This has got to be the easiest yogurt recipe I have I yet to find! I so want to give this a try!!! Thank you!!

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37. Kristi at

    Making yogurt is on my to-do list today. Although I’ve made it before, I think you use more powdered milk than I do. I’m going to try your proportions. Thanks!

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38. Tayet at

    Yummy! I do love yogurt. When my doe goats start producing milk, I plan to make some 🙂

    Thanks for linking up!

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