How-to: DIY homemade Natural Yogurt

This simple yogurt DIY shows you the easy steps to making your own great homemade yogurt. You just need 2 ingredients and 15 minutes hands-on prep time!

It’s crazy to think that just last year I’d never really put much thought into how some of my food staples are made. I’d never even questioned if they could be made easily and affordably at home. The fact that homemade natural yogurt can be made using just 2 ingredients and 15 minutes hands-on prep is absolutely amazing! 

Not to mention that this natural yogurt recipe can work out a lot cheaper than the store bought yogurt, especially considering how it can then be used as a starter for the next batch of yogurt, meaning you have a long supply of yogurt at an amazing price. 

Plus, there’s no need to worry about any unnecessary ‘additional’ ingredients. Although, this also depends on which regular yogurt you use for the recipe starter.  I make sure that I always choose an all-natural yogurt starter with no unnecessary additional ingredients.  

If you have no idea what i’m talking about, what a starter is and how one batch of yogurt can give you multiple batches in the long run – have no fear. I’ve explained everything about making homemade natural yogurt below and it really is fairly simple. 

In fact, since learning how to make homemade yogurt, I think i’ve bought store-bought versions maybe once because there hasn’t been the need. This yogurt can easily be batched and flavoured ( although this will reduce the shelf-life), or kept plain and added to a variety of dishes.

Where to Use Homemade Natural Yogurt:

Personally, I always have some natural yogurt at home. Whether using it as part of a dip recipe, in sauces, as part of a smoothie. In fact, my favourite way to use it is having it as a quick snack/dessert with fruits.

For some specific recipes though, you may want to make these delicious Granola cups. It also works wonderfully in the majority of my Overnight Oats recipes – like these Dessert-Inspired Overnight Oats. And, I love making delicious Frozen Yogurt Bark ( this recipe is Christmas themed but you can swap the toppings out for your own favourites). 

What are your favourite ways to use natural yogurt? Let me know in the comments below.

And of course, you prefer an alternative to this dairy product but still like to enjoy a tangy creamy texture, you can check my Dairy Free Coconut Yogurt recipe. 

What you need for this natural yogurt:

All you need is some full-fat raw milk( It doesn’t have to be pasteurized milk as you will be heating it).

You also need a little natural yogurt to use its live active cultures as a starter. Using your favourite unflavoured/plain yogurt would be great. 

And that is it- just two ingredients ( which is amazing). 

It’s worth noting that you can buy packets of yogurt starter, which also work- but this method is my favourite to avoid having to buy any additional ingredients. I usually make my first batch of homemade yogurt then reuse some of that to make my next batch and repeat once more after that. 

I actually haven’t tried to make a fourth batch from the same starter as I know that the cultures grow weaker over time and stop working and I start to notice this on the third batch. However, feel free to experiment and let me know how it goes. 

Here is how to make natural yogurt:

Start by heating the milk until it’s about 80-85º C (if you don’t have a thermometer, switch off the heat right before the milk starts boiling). I suggest sterilizing all of your equipment before using.

Although we’re using yogurt as our starter here rather than a probiotic or starter powder, it’s still best to have everything sterilized so there is no bacteria in your pots/jars competing with the yogurt cultures.

Set it aside to cool down to about 40-45º C (if you don’t have a thermometer, you can dip your pinkie in the warm milk and try to keep it there for 7 seconds before it starts to hurt- just be careful with this and touch the mixture lightly before plunging your finger into it- so you don’t get burnt).

It is necessary to cool down the milk so that the live cultures can survive- so don’t rush this process.

Once it is cool enough, add the yogurt and stir with a wooden spoon. It’s important to stir with a wooden spoon and not a metal one. This is because metal can de-activate the yogurt starter.

 

Transfer to a clean, sterilised glass container.

Note: it’s best to sterilise the jar with boiling water.

Cover, wrap in a blanket or towel and keep in a warm placer a minimum of 6. You can wait up to 12 hours. For example, you can keep it in the oven* (as long as it’s switched off).

*Alternatively, you can use a yogurt maker. 

To make very thick ‘Greek yogurt’

( I know that this yogurt is referred to differently in different countries and I actually recently addressed this in an Insta story. For the sake of keeping things simple though, here in the UK we refer to it as Greek Yogurt so I’ll do that here. Let me know in the comments if you call it something different where you’re from).

Once the incubation period is over, place the jar in the fridge for another 12-24 hours before you even open it. That will help thicken the yogurt. 

Once ready, keep in a glass container in the fridge and consume within a week.

And remember, if you want to use this yogurt to create a new batch then just keep some of behind to repeat the process towards the end of the week and voila. 

DIY Easy Homemade Natural Yogurt Recipe:

How-to: DIY Easy homemade Natural Yogurt

Yield: 2 litres

Heating Time: 10 minutes

Cooling Time: 30 minutes

Incubation Time: 6 hours

Total Time: 6 hours 40 minutes

How to make your own DIY easy homemade natural yogurt, with just 2 ingredients and 15 minutes hands-on prep time! 

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Ingredients

• 2 litres full fat milk (I used raw)
• 1/2 cup natural yogurt (from your favourite unflavoured yogurt)
• thermometer

Instructions

1. Heat the milk until it's about 80-85º C (if you don't have a thermometer, switch off the heat right before the milk starts boiling)
2. Set aside to cool of down to about 40-45º C (if you don't have a thermometer, you can dip your pinkie in the milk and try to keep it there for 7 seconds before it starts to hurt)
3. Add the 1/2 cup yogurt and stir with a wooden spoon. ( A metal spoon can deactivate the yogurt starter/cultures)
4. Transfer to a clean glass container.*
5. Cover, wrap in a blanket or towel and keep in a warm place 6-12 hours. **
6. Keep in a glass container in the fridge. Consume within a week. 

Notes

*It's best to sterilise the jar with boiling water.

**For example, you can keep it in the oven (as long as it's switched off). Alternatively, you can use a yogurt maker.

Nutrition Information

Yield 8 Serving Size 1
Amount Per ServingCalories 141Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 145mgCarbohydrates 14gFiber 0gSugar 1gProtein 10g

The nutrition information here is intended for general informational purposes only. To obtain the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used. You are solely responsible for ensuring that the nutritional values are accurate.

Other DIY Recipes You Might Be Interested In:

Now that I AM completely caught up in all my DIY’s , I genuinely can’t wait to share everything I have learnt onto my blog. In terms of DIY’s I have already posted then feel free to check out my posts for easy DIY’s for Vanilla Extract, Rose Water, Ricotta cheese, coconut shreds, chips & Bowls with plenty more to come.

And, if you’re too impatient to wait for all my DIY’s to be posted here, you can see all of them on my Instagram saved in my highlights. Including recipes for nut milks, butter & Vegan butter, coconut butter and oil, labneh, cashew cheese and more..

If you give this homemade natural yogurt recipe a go then let me know your thoughts in the comments below. Also , feel free to tag me in your creations @Alphafoodie. I’d love to know your favourite ways to use natural yogurt! 

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