How to Make Homemade Yogurt (Easy 2-Ingredient Recipe)

Make creamy, tangy homemade yogurt with just two simple ingredients—fresh milk and Greek yogurt! No preservatives, just real, healthy goodness.

Learn how to make creamy, delicious homemade yogurt from scratch using just two simple ingredients. No special equipment needed! And if you’ve never made homemade yogurt before because you thought it was too difficult, I’m here to tell you that you can do it. It’s not difficult at all. In fact, you’ll regret and wonder why on earth you hadn’t done it sooner!

Homemade Greek yogurt is easy to prepare, more flavorful than any commercial yogurt, and more economical as well! 

What Is Yogurt?

Yogurt is a fermented dairy product made by adding live bacterial cultures to milk. These bacteria are named Lactobacillus bulgaricus and Streptococcus thermophilus—convert the natural sugars in milk (lactose) into lactic acid, which thickens the milk and gives yogurt its tangy flavour.  Homemade yogurt isn’t just delicious—it’s packed with health benefits, especially because it’s fresher, free from additives, and often contains more active probiotics than store-bought versions. Here’s why it’s a great addition to your diet:

Health Benefits of Homemade Yogurt

Why Make Yogurt at Home?

First off, let’s get real. Supermarket yogurt? It’s convenient, sure. But it often comes packed with more sugar than a cupcake and stabilizers with names you need a chemistry degree to pronounce. When you make yogurt yourself, you control everything: how thick it is, how tart it tastes, and whether it’s plain Jane or jazzed up with honey and fruit.

But more than that, there’s something incredibly satisfying about the process. It slows you down. It connects you to your food. So, let’s dive in.

Ingredients of Homemade Yogurt

• Fresh Milk: Use high-quality, pasteurized fresh milk. Either full-fat for a rich, creamy yogurt or low-fat if you prefer a lighter version. Avoid UHT (ultra-heat-treated) milk if possible, as it can affect fermentation. The fresher the milk, the better the taste and texture of your yogurt. And specifically, whole, pasteurized, organic dairy milk is my preference for the best flavor. You can also use skim milk will produce thinner yogurt. I don’t recommend using plant-based milks to make yogurt. 
• Greek Yogurt, as a starter (no sugar, with live culture): You’ll need a few tablespoons of plain Greek yogurt as a starter. Make sure it contains live active cultures—this is what kickstarts the fermentation. Avoid sweetened or flavored yogurt, which may interfere with bacterial activity. A clean, natural starter will produce the best homemade yogurt. The starter yogurt is the most important component of this recipe. The live cultures in the yogurt thicken the milk and give it its signature sourness and transforming it into yogurt. Yogurt starter is just regular, unstrained or Greek plain yogurt. 

How to Make Homemade Yogurt

Heat the Milk

First things first, pour your fresh milk into a clean saucepan and place it over low heat. Slowly bring the temperature up to 80°C (180°F). This step helps kill any unwanted bacteria and prepares the milk proteins to create a smooth, set yogurt texture.

Once it reaches the target temperature, remove the pan from the heat and allow the milk to cool naturally. Wait until it drops to about 40°C (104°F).

Prepare the Starter Mixture

Next, in a small bowl, combine ¼ cup of the warm milk with 2–3 tablespoons of Greek yogurt. Stir well until the mixture is smooth and fully blended. This tempering step helps prevent lumps and gently activates the live cultures before introducing them to the rest of the milk.

Combine and Mix

Pour the yogurt starter mixture back into the remaining warm milk. Stir gently and thoroughly to make sure the cultures are evenly distributed throughout the milk. Don’t overmix—just enough to blend everything well.

Ferment

Transfer the mixture into a clean airtight glass jar or container. Seal it, then wrap the jar with a clean kitchen towel or cloth to help retain warmth. Place the jar in a warm, draft-free spot at room temperature, such as inside your oven (turned off) or a closed cabinet.

Let the yogurt ferment undisturbed for 8 to 12 hours. The longer it sits, the tangier and thicker it becomes. For a milder taste, check it at the 8-hour mark. If you prefer a deeper flavor, let it go the full 12 hours.

Serve or Strain

After fermentation, open the lid and check the consistency. Your yogurt should be set and slightly jiggly, with a pleasantly tangy aroma. You can serve it as is, or for a thicker, Greek-style texture, strain it using cheesecloth or a fine-mesh strainer for a few hours to remove excess whey.

Chill and Store

Now, for the last step, transfer your homemade yogurt to the refrigerator to chill for at least 2–4 hours before serving. Cold yogurt has a smoother texture and better flavor. Keep it stored in an airtight container and consume within 7 to 10 days.

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