How to Make Your Own Yogurt in 6 Easy Steps

Dana Zucker

by | Updated: December 3rd, 2016

How to Make Your Own Yogurt

Eaten as-is or combined with fruit in parfait, homemade yogurt is the perfect breakfast, lunch or mid-day snack. I make sure to use the purest products possible (shopping almost solely at and farmers’ markets) for wholesome and delicious yogurt that my whole family loves.

Homemade Yogurt

What You’ll Need:

6 -1/2 cups whole milk*
2-1/2 teaspoons powdered yogurt starter or 3/4 cup yogurt from your last batch.
Mason jars
Cooking thermometer

* Use any type of milk you’d like. Raw is always best, but make sure it is not ultra-pasteurized. I prefer goat’s milk.


(Note: I always make plain yogurt “thick, Greek” style. You can add flavoring when you’re ready to eat it. Try honey, jam or vanilla.)

1. Over medium heat in a heavy bottom pot with a cooking thermometer attached, heat milk until the temperature reaches 185 degrees F (about 20 minutes).  Stir every once in a while.

2. Remove pot from heat and cool to 110 degrees F.

3. Pour 1-1/2 cups of milk cooled to 110 F into a small bowl; add starter. Whisk until smooth and add the rest of the milk and whisk until just foamy.

4. Using a funnel, pour milk into mason jars. Separate one jar filled with ¾ cup of the mixture to use as your next starter. (Hint, hide your new starter in the back of the frig so not one eats it!)

5. Put on lids on and wrap jars in towels. Place in an insulated cooler for 6 hours. Yogurt should be firm. If not, let sit an additional hour and then place in refrigerator for 2 to 3 hours before serving.

6. Once yogurt has cooled, you’re ready to add the flavoring of your choice (see suggestions above).

Fruit & Yogurt Parfaits

Add granola or nuts to your parfait just before serving for added protein and crunch!
  • To make parfaits, layer chopped fruit and yogurt in a tall glass or the container of your choice (I like to use Mason jars because they’re easy to fill, transport and wash).
  • For vegan parfaits, use soy yogurt. I’ll sometimes make my own by blending silken tofu and a little almond milk  in my bullet or blender. Top with agave  (or honey, if you choose to eat it).
  • If serving your parfait right away, layer in granola or nuts. When I pre-make parfaits for on-the-go snacks, I wait for this step until just before leaving to keep the crunch.
  • Berries are great in parfaits, but we also love mango, pineapple, stone fruits or whatever fruit is in season.

Try these combinations:

Have fun with it. Enjoy!