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Homemade Yogurt

If you've struggled with making homemade yogurt with limited success, or it just feels overly complicated, try this easy method with just a few simple ingredients!  
Prep Time5 hrs
Cook Time1 hr
Incubation Time14 hrs
Total Time20 hrs
Course: Breakfast
Cuisine: American
Servings: 3 Quarts
Calories: 65kcal



  • 3 litres milk, not ultra-pasteurized
  • 3 Tablespoons plain yogurt
  • 6 Tablespoons honey
  • 3 Tablespoons vanilla


  • Heat your milk (with optional sweetener) in the pot to 185F over medium heat, whisking every few minutes. 
  • Cool your milk to 115F-120F.
  • Whisk the culture into the milk really well, go up and down, side to side.
  • Pour into your quart jars.
  • Put your jars into the cooler and fill with hot tap water, half way up the jars. Our tap water comes out at about 108F, you wouldn't want anymore than 115F.
  • Close the lid on the cooler, and leave it a minimum of 12 hours, preferably 14 or so.
  • Take it out of the cooler and put it in your fridge.