How to Make Yogurt at Home (and Save a Ton of Money)
Updated: Jul. 22, 2021
Turn a dollop of yogurt into a whole tub. But how does it work? Our intrepid yogurt-loving reporter shares the scoop.
Secret’s out: I’m a little bit obsessed with yogurt. Friends and family can tell you, I’ve been known to scoop through an economy-sized tub in a single day. But can you blame me? The creamy-tart goodness is great in so many ways. Sprinkle a little homemade granola on top and you’ve got breakfast. Mix in fresh berries and it’s a tasty treat for lunch. Spread a dollop on braised meat and you’ll never use sour cream again. And don’t get me started on dessert. Try our best recipes to make with yogurt today.
Summer Splash Chicken Salad
When it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California
Tandoori-Style Chicken with Cucumber Melon Relish
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida
Makeover Lemon Pound Cake
For this lovely golden cake, I use fat-free yogurt to trim the calories. It's a comforting dessert for days when it's warm enough to dine outside. —Lauren Gilmore, Pennington, New Jersey
Twice-Baked Red Potatoes
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
Grilled Chicken, Mango & Blue Cheese Tortillas
Here's a fantastic outdoor appetizer to kick-start your summer get-togethers. We double or triple the ingredients when we host parties. —Josee Lanzi, New Port Richey, Florida
Frozen Greek Vanilla Yogurt
It's so simple and easy to make your own frozen Greek yogurt, you might even want to get the kids in on the fun. —Taste of Home Test Kitchen, Greendale, Wisconsin
Roasted Cauliflower with Tahini Yogurt Sauce
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California
Southern Loaded Sweet Potatoes
For a taste of a southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and manage to sidestep the calorie overload. —Amy Burton, Cary, North Carolina
Pea Soup Shooters
Appetizers really don’t get any easier than this. These shooters can be made ahead, they’re colorful, and they won’t weigh you down. Top with a small dollop of yogurt for a little more tang. —Jacyn Siebert, San Francisco, California
Mom's Tangy Potato Salad
This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. —Michelle Gurnsey, Lincoln, Nebraska
Fluffy Pumpkin Pancakes
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
Beef and Black Bean Spaghetti Squash
I've been working on developing healthier recipes that still taste fabulous—and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! —Charlotte Cravins, Opelousas, Louisiana
Sue's Chocolate Zucchini Cake
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
Quick Crunchy Apple Salad
Pair crunchy toppings with smooth vanilla in this apple salad with yogurt recipe. You'll love this creative combination! —Kathy Armstrong, Post Falls, Idaho
Horseradish-Crusted Turkey Tenderloins
Looking for a low-carb entree ideal for company? Consider this specialty. It won a local recipe contest and was featured on a restaurant's menu. The creamy sauce adds a flavor punch. —Ellen Cross, Hubbardsville, New York
Fruit-Filled French Toast Wraps
Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota
Strawberry Pasta Salad
Bow tie pasta with strawberries makes a refreshing salad, especially with a little chopped mint. I multiply it for brunches, potlucks, even tailgates. —Barbara Lento, Houston, Pennsylvania
Thai Veggie Dip
This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. —Jeanne Holt, Mendota Heights, Minnesota
Butternut Squash Chili
Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California
Spiced Carrot Cake
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee
Chicken Tzatziki Cucumber Boats
I’ve tended a garden for decades, and these colorful “boats” made from cucumbers hold my homegrown tomatoes, peas and dill. It’s absolute garden greatness. —Ronna Farley, Rockville, Maryland
Skinny Cobb Salad
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Orange-Berry Yogurt Muffins
These are my husband's favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you're ready to go! —Amber Cummings, Indianapolis, Indiana
Indian Spiced Chickpea Wraps
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia
Glazed Coconut-Banana Bread
Give your celebration a tropical flair with this exotic variation of banana bread. It’s quick to prepare, giving you plenty of time to focus on other holiday details. —Katherine Nelson, Centerville, Utah
Island Mango Slaw
The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey
Chocolate Chip-Cranberry Scones
My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. —Nichole Jones, Idaho Falls, Idaho
Curried Chicken Meatball Wraps
My strategy to get picky kids to eat healthy: Letting everyone assemble their dinner at the table. We love these easy meatball wraps, topped with crunchy veggies and peanuts, sweet raisins, and a creamy dollop of yogurt. —Jennifer Beckman, Falls Church, Virginia
Must-Have Tiramisu
This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.—Ale Gambini, Beverly Hills, California
Corn, Rice & Bean Burritos
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina
Lemon Meringue Muffins
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
Cool Summertime Oatmeal
Start this breakfast the night before so you can get a few extra z's in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
Broccoli and Apple Salad
Even my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona
Peach Melba Trifle
This dream of a dessert tastes extra good on a busy day—you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. —Christina Moore, Casar, North Carolina
Baby Kale Salad with Avocado-Lime Dressing
We pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. —Suzanna Esther, State College, Pennsylvania
Cinnamon-Sugar Coffee Cake
I’m a big fan of coffee cake, but I wanted to come up with a lighter version. This rendition has less fat and sugar, but it still tastes great. It’s a fabulous addition to breakfast! —Lisa M. Varner, El Paso, Texas
Blueberry Cantaloupe Salad
The simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. —R. Jean Rand, Edina, Minnesota
Frozen Watermelon Lemon Cream Tarts
These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. —Bethany DiCarlo, Harleysville, Pennsylvania
Old-Fashioned Pear Cake
Old-fashioned pear spice cake is a wonderful ending to a meal. It's not too heavy or rich, but the moist treat is brimming with flavor.—Audrey Golden, Cary, North CarolinaBut as any yogurt-connoisseur can relate, the ingredient takes a toll on your wallet. So when I learned that you can make yogurt at home, I was floored. With a few simple steps, you can turn two tablespoons of plain yogurt into two quarts. (Some quick math: that’s 64 times the amount.) But is this one of those DIYs that’s too complicated for a real person with a full-time job to do?
Read on.
Making Yogurt = Fermentation
At its core, yogurt is created by fermenting milk, or letting bacteria cultures build up in the milk until it’s thick and tangy.
For all you cringing at the word bacteria—don’t worry. It’s the probiotic kind that’s good for your gut. (Intrigued by fermentation? This old-school cooking method may be the boost your diet needs.)
You Don’t Need Any Special Equipment
All you need to make homemade yogurt is a few simple ingredients, a couple jars and your oven. Amazing, right?
Start with Good Bacteria to Cultivate Good Bacteria
A “starter” is the term we use for the cultures that’ll transform your milk into yogurt. By far, the simplest starter you can get is store-bought yogurt. You can grab any plain variety, but it must include live active cultures. (It’ll say so on the label.)
Avoid yogurts that are filled with additives like pectin, inulin, corn starch or gelatin. These can give your homemade yogurt a grainy texture. Also skip any flavored or sugary yogurts. (I was surprised to find out they weren’t that great for your health, anyways!)
You Only Need Two Ingredients
Got your yogurt? The only other ingredient is milk. Grab the right jug. It’s important to use pasteurized milk, which will create the best environment for your starter to grow. Most milk in the U.S. is pasteurized.
Avoid ultra-pasteurized (UP), ultra-high temperature treatment (UHT), and raw milk.
An extra tip: The fresher the milk, the better. This’ll help keep the consistency smooth and creamy.
Temperature is Key
This method is really all about the temperature. For best results, keep close tabs on temp, and follow the instructions precisely. Too high a temperature will kill off the good bacteria in your starter, but too low a temperature will stop your bacteria from growing at all.
We recommend investing in an instant-read digital thermometer. It’s accurate and fast. (Use the thermometer to know exactly when your dinner is ready.)
Now that we’ve covered the basic principles, here’s a step-by-step guide to making yogurt.
How to Make Yogurt
You’ll need:
- 2 quarts pasteurized whole milk
- 2 tablespoons plain yogurt with live active cultures
- Dutch oven
- Large canning jars (with lids), freshly cleaned
Step One: Heat the milk.
Step Two: Remove from heat and let cool.
Remove the pan from the heat and let it cool. Stir every once in a while until a thermometer reads 112°-115°. This is the ideal temperature for your starter to incubate.
Test Kitchen Tip: Place the pan in an ice-water bath for faster cooling.
Step Three: Add starter.
To combine, whisk 1 cup warm milk into the yogurt in a small bowl until smooth. Then return that mixture to the Dutch oven and stir gently. Transfer to warm, clean jars with lids, such as 1-qt. canning jars, and cover.
Step Four: Let it incubate.
Here’s where the magic happens. Slowly but surely, this milky mix will become yogurt. For the next 6-24 hours you’ll want to keep the jars in a warm place (about 110°) to incubate. A conventional oven with the light on will do the trick. Let the containers stand, undisturbed, until yogurt is set. The longer they stand, the more thick and tart the yogurt will be.
Test Kitchen Tip: You’ll want to make sure your oven maintains 110° heat. Small lumps can form if the temperature is too high. Some other suitable places for your yogurt to incubate: inside a slow cooker set to “low,” or wrapped in a heating pad. Test with a thermometer to make sure the temp is right.
Step Five: Enjoy
Check to see if the yogurt has set by gently tilting the jars. (It’s thicker when it sets, and will thicken further when you refrigerate it.) When the consistency is to your liking, whisk to form a smooth, creamy texture. Cover the finished yogurt and pop it into the fridge until cold.
It’ll keep for up to two weeks, but you’ll almost certainly gobble it down before then.
Test Kitchen Tip: Be sure to save a few tablespoons of your homemade yogurt-you can use it as a starter for your next batch! It’ll even freeze well, if you can’t make more yogurt right away.
Don’t have any yogurt on hand for a yogurt-based dessert? Try one of these yogurt substitutes!
Sweet Chipotle Pretzels
Pretzels are a great snack food. I love this recipe because it is sweet as well as spicy, but not too spicy. It's a great combination for munching. —Geraldine Saucier, Albuquerque, New Mexico
Lemony Fruit Dip
As a way to encourage my kids to eat more fruit, I prepare this fluffy dip several times a month. Partygoers also appreciate a more nutritious snack option. —Sonja Whitchurch, St. Thomas, Ontario
Courtside Caramel Corn
My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. —Sharon Landeen, Tucson, Arizona
Gluten-Free Peanut Butter Kiss Cookies
Guests will stand in line to kiss the cook when these treats are served! For a change of pace, try them with chunky peanut butter, too. —Canada60, Tasteofhome.com Community
Crisp and Nutty Mix
On those busy days that just don't stop, this mixture of dried fruit, cereal, nuts and more is the ultimate combination for munching. —Mike Tchou, Pepper Pike, Ohio
Striped Chocolate Popcorn
For a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success. —Mary Schmittinger, Colgate, Wisconsin
Chewy Honey Granola Bars
There's sweetness from the honey, chewiness from the raisins, hints of chocolate and cinnamon, and a bit of crunch. To save a few for later, wrap individual bars and place in a resealable freezer container. When you want a satisfying treat on short notice, just grab one and let it thaw for a few minutes. —Tasha Lehman, Williston, Vermont
Chocolate Chip Dip
Is there a kid around (or a kid at heart) who wouldn’t gobble up this cookie dough dip with graham crackers? It beats dunking them in milk, hands down! You can also try it with apple wedges. —Heather Koenig, Prairie du Chien, Wisconsin
Double-Drizzled Biscotti
Semisweet and white chocolate drizzles give these biscotti a pretty look. The baking time is shorter than for some biscotti, so they're a little softer. —Cheryl Ludemann, Boonville, New York
Slow-Cooker Spiced Mixed Nuts
What slow cookers do for soups and stews, they’ll do for mixed nuts, too. The scent of spices is delightful, and the nuts are delicious. —Stephanie Loaiza, Layton, Utah
Yogurt & Honey Fruit Cups
This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
3-Ingredient Peanut Butter Cookies
It is amazing how much flavor is in these simple 3-ingredient peanut butter cookies without brown sugar. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
Fruit & Cereal Snack Mix
I mix dried cranberries, cherries, raisins and apple chips with cinnamon cereal for a kid-friendly snack. It’s wonderful all year, but we enjoy it at holiday parties in particular. —John Lancaster, Union Grove, Wisconsin
Powerhouse Protein Parfaits
Parfaits have marvelous taste and texture, but many are loaded with sugar and leave you peckish for more. Here’s my protein-inspired option with yogurt, fruit and nuts. —Jen Hubin, Minnetonka, Minnestoa
Chocolate Banana Muffins
I bake something almost every day—either in the morning before everyone's awake or in the evening. I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert. —Stephanie Kienzle, North Miami Beach, Florida
Fruit Salsa with Cinnamon Tortilla Chips
If you are serious about getting your fruit servings in, this is a fun way to do it. The bright red fruit salsa is addictive. It is best eaten the day it is made. —Nancy Leavitt, Logandale, Nevada
Blueberry Kuchen
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia
Crunchy Peanut Butter Apple Dip
My mom got this peanut butter dip recipe from a neighbor years ago. She always made it for us kids in the fall when apples were in season. Now I make it for my children. —Juli Meyers, Hinesville, Georgia
Old-Fashioned Oatmeal Raisin Cookies
I've been making these cookies for nearly 30 years. The flavor is delicious and they are always well appreciated. This is an all-time favorite with my family. —Nancy Horton, Greenbrier, Tennessee
Granola-To-Go Bars
This grab & go goodie makes a hearty snack for a long day out. Chewy and sweet, these fruity bars that will have you craving more! —Sally Haen, Menomonee Falls, Wisconsin
Chocolate-Dipped Apple Rings
These apple treats are a staple in my Christmas goody packages. Sometimes I add an 1/8 teaspoon of cayenne to the cinnamon mixture for a little extra kick. —Laurie Bock, Lynden, Washington
Fresh Fruit Salsa with Cinnamon Chips
Lime and basil really brighten the flavors in this colorful salsa. It's best when scooped up on a homemade cinnamon chip. —Navalee Hylton, Lauderhill, Florida
Chocolate Fudge Brownies
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. —Hazel Fritchie, Palestine, Illinois
Bananas Foster Crunch Mix
Bananas Foster is one of my favorite desserts. So I thought that a crunchy, snackable version would be a hit. It is heated in the microwave and takes just a few minutes to make. —David Dahlman, Chatsworth, California
Apple Snack Wedges
Kids of all ages will love these easy apple snacks. With protein from peanut butter and a hint of sweetness and crunch, the quick-to-fix bites make a fun and healthy treat. —Jacquie Berg, St. Cloud, Wisconsin
Chocolaty Chips
My two little guys can't get enough of this sweet and salty snack that uses just three ingredients and is ready to eat in 15 minutes. The boys like to drizzle on the melted chocolate. Sometimes we replace the potato chips with apple slices. —Jami Geittmann, Greendale, Wisconsin
Gran's Granola Parfaits
When my mother-in-law (Gran to our kids) had us over for brunch, I especially enjoyed her yogurt parfaits. They were refreshing, light and wholesome. I made a few changes to her recipe and came up with this sweet, crunchy and nutty variation. Yum! —Angela Keller, Newburgh, Indiana
Nutty Berry Trail Mix
This recipe, my son’s favorite, earned me an A in my early childhood nutrition course. It lets you take control of what your children snack on! —Cheri Majors, Claremont, California
Sprinkle Fruit Dip
Making this creamy mixture especially festive are its bright candy sprinkles. An assortment of fresh fruit "dippers" adds even more goodness. —Leslie Miller, Butler, Pennsylvania
Originally Published: June 22, 2018
