HOMEMADE YOGURT (VIDEO)
Published Aug 24, 2018
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Homemade yogurt that is incredibly easy to make. No need to boil the milk beforehand. No special equipment needed! It is the way I have been making yogurt for years.
You guys, I am sharing my homemade yogurt video today. My easy homemade yogurt recipe has been on the blog for a while now but for some reason, I never got around to making a video. But I put the devil to shame and my homemade yogurt video is here!!
This homemade yogurt is creamy, milky, tangy, so good! We love enjoying it with granola and fruits for breakfast. Here’s a picture I shared a while back on Instagram showing our favorite yogurt breakfast:
How To Make Homemade Yogurt
Homemade yogurt (at least the way I make it) is quite easy. You just need to follow a few easy steps:
Step 1
Mix whole dried milk with warm water.
Step 2
Add yogurt with live and active cultures to the milk and mix well.
- Streptococcus thermophilus or S. Thermophilus
- Lactobacillus bulgaricus or L. Bulgaricus
- Lactobacillus acidophilus or L. Acidophilus
- Lactobacillus casei or L. Casei
Step 3
Add water to the yogurt-milk mixture and stir well.
Step 4
Cover the yogurt mixture and keep in a warm place to set for at least 8 hours. You could keep it in a warm room if you are able too. Also, keep yogurt mixture in a plastic container with tight-fitting lead to ensure it stays warm. Cover with a blanket to be assured it remains warm and set.
Step 5
Add honey/sugar to yogurt if you wish, mix and keep in a refrigerator. Also, you could flavor your yogurt with some vanilla extract, or any flavors you like. Serve with fruits and granola for breakfast, enjoy as a snack, use in smoothies or use in any way you like.
TIPS FOR HOMEMADE YOGURT SUCCESS
1. Your water must be warm for the yogurt to set. It should be neither hot nor cold. It should be just slightly warm to the touch. If you want to use a thermometer to measure it, it should be 115 degrees Fahrenheit.
2. Your yogurt mixture must remain warm for it to set. To ensure it remains warm, place the mixture in a plastic container with a tight-fitting lid (I used a plastic bowl for this). Also, cover the container with a thick blanket and keep in a warm place.
3. The yogurt you use as a starter must contain live and active cultures. Check the ingredients label of the yogurt container to ensure that it contains live and active cultures. Without these cultures, your yogurt won’t set.
4. If your yogurt doesn’t set after 8 hours, cover it and let it stay for a few more hours. Sometimes it might take several hours for the yogurt to set.
5 Keep aside a cup of homemade yogurt so you can use it as a starter for the next batch of yogurt you make.
Watch How To Make Homemade Yogurt:
Homemade Yogurt (Video)
Ingredients
- 2 cups whole dried milk
- 1 cup yogurt with live and active cultures
- 5 cups warm water (see Note 1)
Instructions
- In a plastic bowl, mix milk and a quarter cup of warm water to be smooth. Add yogurt and whisk together until smooth. Add the rest of the water and mix well.
- Cover the bowl, place in a warm place and wrap with a blanket. Let it stay in a warm place for about 8 hours until the yogurt sets. Avoid opening the bowl to check during these 8 hours. After that, your yogurt should be thick and ready to eat.
- Refrigerate and serve as needed. I love sweetening it with honey and vanilla extract then serving with fruits and granola for breakfast. So good!
Notes
Nutrition
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“Guard your heart above all else, for it determines the course of your life.” Proverbs 4:23 (NLT)
Thanks for meeting you online and for sharing your experience with people’s on yogurt production, God almighty will guide you and bless you more.
Q: How can will preserve the production?
Q: How many days the production can use without preservation?
Hello Precious. Your recipes are always on point. I can’t wait to try this too. Please can apple cider vinegar serve as a substitute for active culture.
Hi Enny, sorry that won’t work.
Hi Precious, I love your recipes. There are very helpful. More crease to your elbow. Pls ma, can I make yogurt starter at home.
Yes you can but I have never tried it so sorry I can’t really direct you on that.
Hello precious,. Am glad to watch your recipe on yogurt this evening…No wonder, the Bible says he orders the steps of his children to the right place,& @ the right time…My heart ❤️❤️❤️❤️ is filled with joy for meeting you here in Facebook…You have really made my day,/. evening, bcos, I have been begging someone I called my sister in the same faith,/ church to teach me how to make youghurt for some times now, all to no avail…The funniest thing is that I told her I will pay her,& not for free, but she keep toosing me about… You don’t know how excited,& happy I am now bcos you have really blessed,& sow a seed in my life…I REMAIN EVER GREAFUL. To YOU,& INDEBTED TO YOU AS LONG AS I LIVE…MY PRAYERS IS THAT GOD WILL MAKE YOUR LIFE, YOUR BUSINESS,& FAMILY FLOURISH, BLOSSOM ALL THE DAYS OF YOUR LIFE IN JESUS NAME AMEN… THANK YOU, THANK YOU,& THANK YOU,!!! GOD BLESS YOU ABUNDANTLY AMEN…🙏🙏🙏🙏💋💋💋❤️❤️❤️. PLEASE, I would love to make it as a full time business, Kindly put me through how I can go about it??? It has been my desire for a very long time to go into real business on youghurt making…. REALLY appreciate your you big time…
Hi Ngozi, so glad you found me. This recipe will work for a business. You’ll have to multiply the ingredients as needed. You’ll also have to play with the ingredients to find the best measurements that will bring you profit. All the best with your business, dear.
Could you make a short video with the ingredients you need for yogurt? The type of milk yogurt and what may I need please. I am from Romania but my fiancé is from Congo and I would like to make this yogurt
Hi Antonia, this post you commented on includes a video which shows the ingredients you need. It also has a full printable recipe card with all the ingredients and their quantities.
Thanks, love this , how long can I keep yogurt for making a fresh batch.
Wow thanks so much Precious for the wonder recipes and lovely videos. Keep it up so amazing
Thanks so much for the encouragement, dear.
Precious thank you so much for your yogurt recipe, tried it and it was a total success.
Made lots of it and sold it, Love your recipes and videos keep up the amazing work!
This makes me so happy, Georgiana! Thanks for coming back to let me know. ❤
I salivated all through this write-up. Am definitely making some once we repair the fridge.
Hahaha enjoy, Langaman!
Thank you so much Precious, your recipes are just excellent. I love your blog because you are also proud to be a Christian and that is my joy.
Thank you so much, Sr. Mary! That’s so encouraging.
Lovely simple recipe! Thank you! Pls if you use Greek yoghurt for this does that make your homemade yoghurt also Greek yoghurt?
Hi Shishi, no using Greek yogurt doesn’t make your yogurt Greek yogurt. You’ll have to put the yogurt in a clean kitchen cloth (flour sac towel) and let it sit over a bowl so the liquid can drain out – that’s how to make Greek yogurt if it makes sense.
Yes it makes sense. Thanks so much
For commercial purpose.. Can I add more water after the yoghurt is set?that’s after fermentation Or add the water only before fermentation process?since I’ll need it lighter… Thankss
Only add water before it sets. If you add after it will change the texture. So yes, you can make it lighter before it sets.
Please do you have a recipe for home made granola bars. I use to eat some made by Seventh Day Adventist Church when I had went there some time ago. They used whole wheat flour and honey or sugar.
Sorry dear, I don’t.
Good morning Precious, I am so glad I saw this recipe. I and my boys love
yogurt. What do you mean by yogurt with live and active cultures? What exactly should I look out for on the pack? Please can I use those store normal yogurt sold in paper boxes, e.g Hollandia or Blue boat?( I live in Nigeria )
Thank you.
Hi Olayinka, thanks for pointing that out. I have updated the post to indicate the names of the cultures you should look for on the ingredient list of the yogurt you use as a starter. See “Step 2” on the post. Hope this helps.