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Homemade Yogurt

homemade yogurt
March 19, 2015 (Updated: October 8, 2018)
Lily Moran

Serves 1 quart

Total Time:

Yogurt should be a delicious and beneficial part of your diet. When made correctly, it’s not full of sugar, and it has plenty of healthy protein, calcium, B vitamins, potassium, and magnesium. Further, the bacteria in yogurt are the good kind, the probiotics you want to encourage more of in your gut. While you can’t get all of the bacteria you need through food, every little microbe counts, and live yogurt has plenty!

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  • 1 quart milk
  • ½ cup plain yogurt with live, active cultures at room temperature (alternately, you can buy a yogurt starter culture online or in your local health food store)

Special equipment

  • Candy thermometer
  • Sterilized storage containers, such as boiled glass jars


  1. Fill your sink with ice, preparing an ice bath.
  2. Heat milk on the stove to 200 degrees Fahrenheit. Do not let the milk boil. Stir frequently to prevent a skin from forming.
  3. Move pot of heated milk to sink in the ice bath.
  4. While you are waiting for the rest of the milk to cool enough, in a separate bowl, whisk together one cup of warm milk and the yogurt.
  5. When the milk has cooled to 115 degrees, add the milk-yogurt mixture back occasionally.
  6. Cover the milk and let it set for 4-5 hours in a warm environment. This could be a dehydrator or other heating contraption set on low, or with your pot swaddled in an oven with the oven light on. You need to maintain the yogurt between 110 and 115 degrees.
  7. Once the yogurt has set, ladle off any whey which has collected on top, then transfer the yogurt into sterilized storage containers. Your yogurt will keep about two weeks in the refrigerator.
  8. Make sure to save the last cup of yogurt to make the next batch!

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