Save yourself an expensive stop at the Chobani Cafe and make some homemade yogurt instead. This recipe is great to use as a base for popsicles, a baking substitute, or simply to enjoy with your favorite toppings. You can also store yogurt for up to three months in the freezer. Yogurt is a great source of protein, calcium, and iodine and makes a perfect post-workout snack. This recipe has no added sugar, so it is healthier than most popular brands of yogurt. It also will boost your immune system because it contains natural probiotics.

I enjoy customizing my yogurt so I make a tangy thinner yogurt for dips, snacks, or to freeze for frozen yogurt. I also make a thicker, creamier yogurt for desserts. You can modify the taste, consistency, and richness. In addition, you can save some yogurt for a starter for another batch. Use this simple recipe and enjoy the freshest yogurt you've ever tasted.

Homemade Yogurt

  • Prep Time:30 mins
  • Cook Time:4 hrs
  • Total Time:4 hrs 30 mins
  • Servings:8
  • Easy


  • 1/2 gallon milk
  • 1/2 cup plain yogurt with live active cultures
  • Candy or meat thermometer
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Meredith Pong
  • Step 1

    Heat milk on medium to high heat until it reaches 200° F.

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  • Step 2

    Remove the milk from the stove and let it cool to 115° F.

  • Step 3

    Mix 1/2 cup of plain yogurt with 1 cup of warm milk.

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    Meredith Pong
  • Step 4

    Combine this mixture the the cooled milk.

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  • Step 5

    Let the yogurt rest for at least four hours (or overnight) in the oven, an insulated container, or wrapped in a dish towel. This will allow the cultures to multiply.

  • Step 6

    Chill and serve.

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#SpoonTip The higher the fat content of the milk, the creamier the yogurt will be.

#SpoonTip If you would like Greek style yogurt, you can strain the yogurt with a cheese cloth to achieve a thicker yogurt. 

#SpoonTip The longer you let the yogurt rest, the more sour and tangy it will become. It will also thicken.