Homemade Yogurt (yoghurt) is a healthy source of protein, calcium, magnesium, and other essential vitamins, whose active bacterial cultures aid in digestion. You can make yogurt in your own home for a fraction of the cost of the typical store-bought type and it requires no special equipment (other than a thermometer). This laid down recipe will guide you through the steps of making your own homemade yogurt, using photographs and simple instructions.

Like most things homemade, the home made yogurt tastes better, it has no preservatives, sugar or chemicals added, it is less expensive and there is no packaging waste

Despite the proliferation of yogurt makers in the market, everything you need to make homemade yogurt is probably in your kitchen with the possible exception of the thermometer,. They are listed bellow;


1 gallon of milk (a gallon = 16 cups, and 1 cup = 250ml)
2-3 tablespoon of plain yogurt (as a starter)
1 large metal or plastic spoon
1 medium pot with lid
1 dial thermometer (with clip and range of at least 100 degrees to 180 degree F)
1 heating pad
The amount of yogurt you will make depends on the amount of milk you use (1 gallon of milk will produce i gallon of yogurt). You can use regular, reduced or no fat milk.

For your first batch, you will need to purchase plain yogurt with active cultures (all other future batches you will use your own). Alternatively, you may use freeze-dried yogurt starter cultures.

The smaller pot needs to fit inside the larger one (as shown in the picture above), creating a double-boiler or water jacket effect. it's not required but highly recommended.

Your spoon needs to be plastic or metal, so it can be sterilized

Create a Water Jacket
While not required, but this step will save you time, and ensure consistent results every time out. Further, it prevents you from scalding the milk, which will ruin your yogurt.

Place larger pot in sink
Place smaller pot inside it
Fill larger pot with water until the water line is about half way up the side of smaller pot
The smaller pot is going to want to float on you, so hold it down with you other hand while filling larger pot with water

Don't fill the larger pot more than half way up the side of the smaller pot

Make sure you have your milk and 2-3 tablespoon of yogurt out at room temperature throughout the following steps

Sterilize Equipment

You could probably skip this step, but since you need to bring your water to a boil anyway, it removes any possibility of contamination.

Place your thermometer and spoon in the large pot of water
Place smaller pot upside down over larger pot
Heat water until boiling
Once a boil is reached, use oven mitts to remove hot items, and dry with paper toweling.

If you have a set of tongs, use them to quickly sterilize the smaller pot lid by dipping in boiling water.


Add Your Milk
If you do not have a set of pots that fit into each other, you could heat the milk directly but you would need to watch it constantly.

Place the smaller pot into the larger pot of boiling water
Carefully pour your milk into the smaller pot
Clip your thermometer to the rim of the smaller pot
The smaller pot is going to want to float when empty, so pour very slowly

Once all your milk is in, check to see that water level in larger pot and milk level in smaller pot are about the same. Too much water, and the pot will float, too little water, and you won't heat the milk evenly.

Add or remove water if there is a big discrepancy

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