homemade yogurt

This Homemade Vegan Yogurt (Cultured and Creamy) will absolutely change your life! It tastes identical to store-bought dairy yogurt, tastes absolutely delicious, and can be used in so many ways from breakfasts to dips to dinners! The process to make it is pretty foolproof, and doesn't require any special tools or ingredients!

Homemade Vegan Yogurt (Cultured and Creamy)

cashews (soaked overnight)

apple cider vinegar

sea salt

½ cups clean filtered water

probiotic capsules (I used JustThrive)

First, rinse off your soaked cashews completely. In a high powered blender, add the cashews, apple cider vinegar, filtered water, and the sea salt. Blend until completely smooth and clean. I blended for about 3 minutes on high.

Pour the contents into a very clean and dry glass bowl or tall jar. Open your probiotic capsules and pour the powered contents inside the cashew yogurt mixture. Using a wooden or silicone spoon, stir the probiotic powder into the mixture and stir/mix into it for about 2 minutes, until fully incorporated.

Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. If you live in a tropical country, you can leave it on your counter top. If you don't, place it in your oven with the oven OFF and the oven light on (do not place right after cooking something, this will be too hot). Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours. I recommend leaving it for the full 48 hours.

The yogurt should be much thicker now. Stir to combine fully. If you hear a carbonated sound that is normal, it's a part of the fermenting process.

Cover the jar/bowl or transfer to a new clean jar/bowl and cover and place in your fridge. It should also thicken up in the fridge and you can start using it now! It'll last in your week for at least two weeks.

If you want your yogurt any thinner, strain/drain it in cheesecloth or paper towel or a fine mesh colander for about 30 minutes to strain off any extra liquid. If you want greek yogurt, see the notes below.

Enjoy with any combination of you want including yogurt, maple syrup, vanilla extract and fruits!

An easy way to make your own protein-rich Icelandic Yogurt at home

How to Make Icelandic Yogurt at Home

Fill Pyrex batter bowl (my preference) or 2-quart...

Fill Pyrex batter bowl (my preference) or 2-quart microwave-safe glass container with milk.

Heat on HIGH in microwave until bubbles begin...

Heat on HIGH in microwave until bubbles begin to appear around the edge. Temperature should reach 175-180 degrees after you stir it. (In my microwave, it takes 17 minutes on HIGH). You can also heat milk on the stove if you prefer. It will take a lot longer and be careful not to scorch it.

Allow milk to cool until temperature drops to...

Allow milk to cool until temperature drops to between 100 and 115 degrees. This is the step (more than any other) where more people ruin their yogurt. In the beginning of your yogurt adventures, get yourself a thermometer and check!! Too hot and the little yogurt bodies will be murdered!

If a skin forms, remove it.

Whisk in 1 tablespoon unflavored commercial Icelandic yogurt...

Whisk in 1 tablespoon unflavored commercial Icelandic yogurt as a starter or use yogurt from a previous batch of your own homemade yogurt. No need to heat or warm it ahead of time.

Cover milk and place in a warm environment...

Cover milk and place in a warm environment where the temperature stays around 100 degrees.

Allow to incubate for 5-12 hours. The longer...

Allow to incubate for 5-12 hours. The longer you incubate, the more tart your yogurt will be.

Strain thickened yogurt. (If yogurt has not set,...

Strain thickened yogurt. (If yogurt has not set, it will not readily strain.) I use this method. No cheesecloth required. I highly recommend it.

Let yogurt sit in the strainer till the...

Let yogurt sit in the strainer till the yogurt is reduced down to a quarter of the original volume. Time to strain may be as long as 8-10 hours. Tip the strainer or stir very gently if whey has pooled on top while straining.

Empty whey from batter bowl and pour yogurt...

Empty whey from batter bowl and pour yogurt out of strainer back into the original bowl. Use a good whisk or portable mixer to beat until smooth or leave as is. Chill.

I'm told it will stay fresh for 3...

I'm told it will stay fresh for 3 weeks. We eat it too fast to know.

https://mediavine-res.cloudinary.com/video/upload/grcvwz6tjvbasnkop5fa.mp4

How to Make Healthy Homemade Greek Yogurt

Learn how to make your own vegan yogurt! Making your own yogurt is cheap, easy, requires no prep work, and the result is creamier and healthier than you could ever imagine.

Homemade Vegan Yogurt

soy milk

sachet yogurt starter

Heat the milk. Pour the milk into a large pan and place over medium to medium-high heat. Warm the milk to right below boiling, about 180°F. Stir the milk gently as it heats to make sure the bottom doesn&#x27;t scorch and the milk doesn&#x27;t boil over. This heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.

Cool the milk. Let the milk cool until it is just warm to the touch, at least to 105°F. Stir occasionally to prevent a skin from forming.

Thin the yogurt with milk. Scoop out about half a cup of warm milk into a bowl. Add the yogurt starter and whisk until perfectly smooth.

Whisk the thinned starter into the milk. While whisking gently, pour the thinned starter into the warm milk. This inoculates the milk with the yogurt culture.

Transfer the pot to the:a) turned-off oven. Cover the pot and place it in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine).b) yogurt maker. Pour the milk into the bowl of the yogurt maker, set the temperature to 105F and let it set.

Wait for the yogurt to set. Let the yogurt set for at least 10 hours and up to 14. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 8 hours and stop when it reaches a flavour and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.

Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven/turn off the yogurt maker. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the yogurt to storage containers, cover, and refrigerate. Homemade yogurt will keep for up to 2 weeks in the refrigerator.

Homemade yogurt is healthy and easy to make! This is my preferred method for perfect yogurt every time.&nbsp;

How to Make Homemade Yogurt

organic milk ((whole, 2%

yogurt starter

Pour the milk into a large glass, microwave-safe bowl.&nbsp;

Heat the milk in the microwave on high for 10 minutes. Using an instant read thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute increments until the temperature has reached 180 degrees fahrenheit.

Remove the milk and let it cool to 112-115 degrees fahrenheit. This process can be sped up by using an ice water bath.&nbsp;

Pour 1 cup of the milk into a small glass. Sprinkle the packet of yogurt starter on top and thoroughly mix it in.&nbsp;

Pour the small glass of milk back into the large bowl and stir to combine.&nbsp;

Fill the glass jars of the yogurt maker. Set the timer for 7-9 hours. The longer you leave the yogurt, the firmer and more tangy it will become. More beneficial bacteria are also produced with a longer incubation time.&nbsp;

Once the incubation is complete, remove the glass jars and refrigerate.&nbsp;

Before serving, you can add any toppings, such as fruit and granola.&nbsp;

Homemade yogurt is super easy to make and I'll walk you through the process step-by-step, using the Euro Cuisine yogurt maker. There are numerous ways to make yogurt at home, but I prefer this method for an easy, weekly batch. 

For the FULL recipe on my blog: http://bit.ly/2pVMn6T
For a dairy-free homemade yogurt (using coconut milk): http://bit.ly/2qHhpPv

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HOW TO MAKE HOMEMADE YOGURT | healthy yogurt from scratch

Making&nbsp;Lactose-Free Yogurt at home is easy. We tried Belle + Bella starter and it worked so well!

Lactose-Free Yogurt

(960 ml) lactose-free whole milk

1, (5 g) packet Belle + Bella Starter

Make sure yogurt making machine is prepared as needed, such as cleaning the receptacle(s), etc.

Heat the milk in a saucepan, with maple syrup if using, to 180°F (82°C). Allow to cool to between 108°F to 112°F (42°C to 45°C). It is imperative that it is not above 115°F (45°C) or the cultures will be killed.

Add 1 packet of the Belle + Bella starter and gently but thoroughly whisk to combine. Pour warm milk into yogurt maker and process according to manufacturer’s instructions. We like to make small 6 ounce (180 ml) portions. Typically you will be setting the machine to 112°F (44°C) and incubate for anywhere from around 8 hours to 24 hours depending on how thick and tangy you like your yogurt.

When the yogurt is “done”, cover and refrigerate for up to two weeks. Enjoy!

For less than the price of one container of yogurt from the store, I can make twice the amount.

Thick & Creamy Homemade Yogurt

whole milk (1/2 gallon)

yogurt (plain, unflavored,

Equipment:

Medium stainless steel pot

Candy thermometer

Large glass jar

Dehydrator

A guide to making your own Greek yogurt at home using fat-free, 1%, 2%, or whole milk.

How To Make Healthy Greek Yogurt

milk (fat-free, 2% or whole milk)

yogurt (commercial

Fill a Pyrex 2-qt microwave-safe bowl or pitcher with milk. Alternatively, pour milk into a heavy-duty pot to heat on the stove.

Heat milk in the microwave until bubbles begin to appear around the edge. The temperature should reach 170-180˚F after you stir it. (In my new microwave, it takes 25 minutes on 70% power). Monitor the temperature closely until you figure out the best time and power for your microwave.

If you prefer thicker yogurt, an optional step is to hold the temperature at 180˚F  for 15-20 minutes. (I do this in my microwave for 15 minutes on 20% power.)

Remove the milk from the heat source and stir it. If a skin has formed, remove it.

Allow your milk to cool until the temperature drops to between 100-110˚F. Use an ice water bath to hasten the process, if desired.

Add a small amount of cooled milk to 1-2 tablespoons of fresh unflavored yogurt as a starter. (You may use yogurt from a previous batch of your own homemade yogurt.) Whisk until the starter is smooth.

Cover the milk and place it in a warm environment where the temperature stays around 100-105˚F.

Allow the inoculated milk to incubate for 4-8+ hours or until set like gelatin.

At this point, you could chill the yogurt and eat it as is. Or you can decide whether to pour off the whey or stir it back in. Straining yogurt to make it thicker will result in Greek yogurt.

Very carefully pour yogurt into a wet bouillon strainer or chinois. If the mesh is fine enough, you won&#39;t need to use a cheesecloth or paper towel. Or use a double layer of commercial-size paper coffee filters inside a cheap colander. (This is my current favorite method of straining.)

Let yogurt sit in the strainer until the yogurt is reduced by approximately a third. Time will vary according to the thickness of the yogurt out of the oven and your own preference regarding texture and sourness.

Empty whey from the batter bowl and pour yogurt out of the strainer back into the original bowl. Use a good whisk to beat until smooth. Thin with milk or leftover whey if yogurt is too thick.

Now is the best time to add any flavorings or sweeteners, if desired. Otherwise, add extras before you are ready to eat.

Chill. This will stay fresh in the refrigerator for at least two weeks.

Making Greek Yogurt from Regular Yogurt

https://content.jwplatform.com/videos/0Jm0pJPO.mp4

A picture tutorial describing the process of making Greek yogurt at home.

This simple to follow Vietnamese yogurt&#x27;s sweet and tangy balance of flavors is great to make for breakfast the next morning

Vietnamese Yogurt (Da Ua / Sữa Chua)

c whole milk (divided)

1½ tsp agar agar powder

½ c condensed milk

yogurt

Combine about 25% of the milk and agar agar powder in a sauce pan and mix thoroughly. To warm and activate the agar agar, cook over medium heat until you hit a low boil for 1-2 minutes, then remove from heat.

In a large glass or microwave safe bowl, combine the condensed milk and about 25% (same amount used earlier) of the milk and microwave for two minutes on high so they incorporate and warm up a bit, then stir well.

Combine both mixtures above in the large bowl, then add all the remaining milk.

Mix well and check the temperature to make sure it’s between 90-100 °F.

Add in a five oz container of yogurt, stir well, then strain through a metal sieve or strainer to remove any large chunks.

Split between jars for the yogurt maker and heat for eight to nine hours or even more if needed when the weather is cold, until it has enough of the sour yogurt taste to your liking.

When ready, transfer to the fridge until cooled. Then it&#039;s ready to eat!

How to make homemade Yogurt from scratch- an easy step by step guide with no special equipment needed! 1 quart milk yields 2 cups strained yogurt. 

Homemade Yogurt Recipe

milk – whole milk, raw milk, goats milk, or sheeps milk

Cheesecloth

Strainer

Thermometer

Turn oven on lowest setting for 10 minutes. Turn off, but leave light on.

Heat milk gently in a saucepan or dutchoven on the stove over medium heat to 180 F, stirring often.  If you want all the benefits of raw milk yogurt, remember to heat the milk only to 110 degrees and no higher.  This ensures that milk&#8217;s own bacteria will stay alive.  Or if unsure, heat to 180F .(please see notes)

Add 1 tablespoon of yogurt. ( The general rule is 1 tablespoons yogurt per quart of milk -resist the temptation to add more, or you will end up with yogurt that is watery and overly sour. I find that 1 tablespoon is best! )

Cover, wrap in a towel and place in the oven with the light on, (100-110F).  The light will act as an incubator. You can also pour into a mason jar, seal, wrap with a towel in a warm oven. You could also place in an instant pot, slow cooker, in a cooler with hot water bottles. The idea is to keep yogurt at a steady but low warmth (100F-110F)  for a period of 8 hours. If it gets too warm, it will curdle.

After 8 hours, strain with a cheesecloth over a strainer over a bowl. (Straining is optional, this thickens the yogurt). Save the whey for smoothies, soups, or water you plants with it! 

Store in airtight container, or a sealed  mason jar in the fridge for up to 2 weeks. Make another batch before you run out! 

If you like sweetened yogurt mix in honey, vanilla, maple, or agave. I prefer to sweeten yogurt in smaller batches, keeping my main batch, plain.

This turned out so good. Thanks for the detailed instructions!

Turned out perfectly. So happy to finally have a good raw milk yoghurt recipe. Thank you for posting.  Added some cream that was about to go off as well and it came out deliciously.

I would like to know about nut yogurt. ??? never heard of it

Hi there, thanks for the recipe. I heated my milk to 102F and added 2T yogurt, then incubated in the pot inside the preheated oven overnight. I then strained for about 6 hours. It turned out runny (closer to honey consistency than milk) and not tart at all. Not sure where I went wrong?

My pigs love the whey and it fattens them up!

Do I follow the recipe when using raw goat milk...Or do I need to do something different in the recipe for goat milk?

The lowest temperature in my gas oven turned out to be 225 F and didn't stay warm for long enough after turning it off.  Instead, I used my 40 oz Hydro Flask to make one quart of raw milk yoghurt.  I wrapped the Flask in two towels and left it for twelve hours, at which time the temperature of the yoghurt was still about 90 F.  It tastes great.  I just now put the unstrained yoghurt in the fridge.

I recently made this and can't believe it has taken me this long to try making my own. It turned out perfectly rich and creamy, and not overly sour. I strained it a little longer to make it thicker and ended up with 1 3/4 cups. I will be making this again and again! Trader Joe's had goat's milk and it is much easier for my daughter to digest. Making it from scratch costs about half as much as buying goat's milk yogurt -so it is affordable too.  Win-win.

Yogurt is surprisingly easy to make at home in a crockpot with just a few ingredients! Give this foolproof recipe a try and let me know what you think!

Foolproof Crockpot Yogurt Recipe

milk

plain (organic yogurt with active cultures)

Crockpot

Cheesecloth (optional)

Stir the powdered milk into the milk in your crockpot. Adding powdered milk increases the protein content of the finished yogurt, and also gives it a thicker and creamier texture.

Turn the crockpot on Low, and heat the milk until it reaches 180°F (around 4-5 hours). Turn off the crockpot and allow the milk to cool slightly.

Once the milk has cooled to somewhere between 95-115°F, scoop a small amount of the milk out and add it to the 1/2 cup of plain yogurt with active cultures. Stir the yogurt and milk well until completely blended, then pour the yogurt mixture back into the rest of the milk.

Transfer the milk mixture into several jars or an enameled dutch oven, and place in your oven with the light on. Let the yogurt sit in the oven for 8 to 12 hours to complete the culturing process. DO NOT stir, jostle, or jiggle your yogurt during this time!

At the end of the culturing time, move the container(s) to the fridge and chill well before eating.

If you’d prefer more of a Greek-style yogurt, you can go ahead and drain it bit with some cheesecloth at this point. (I usually skip this step, because I like the thickness as-is.)

Made with just two simple ingredients, making Instant Pot Yogurt is beyond easy. Don&#x27;t have the yogurt button on your Instant Pot? No problem, this recipe shares how to make yogurt on sous vide mode in your Instant Pot.

Instant Pot Yogurt (Sous Vide or Yogurt Mode)

2.5 litres pasteurized milk, organic whole cow’s milk

Add the whole milk into the Instant Pot.

Set the Instant Pot to sous vide mode. Set...

Set the Instant Pot to sous vide mode. Set the timer for 30 minutes at 184°F. When the Instant Pot timer goes down to 29 minutes, press cancel. You need the milk to reach 184°F to kill off any bacteria present in the milk.

If your instant pot is the old model...

If your instant pot is the old model and does not have sous vide mode, sauté on high heat until the milk reaches 184°F. Continually whisk to avoid burning and check the temperature every couple of minutes using a thermometer.

Once the temperature has reached 184°F, place the...

Once the temperature has reached 184°F, place the Instant Pot liner in a cold ice bath to bring down the temperature to 110°F.

Once the temperature reaches 110°F, spoon in the...

Once the temperature reaches 110°F, spoon in the yogurt, gently whisk the mixture. Take off the silicon seal from the Instant Pot lid so scents from savoury cooking isn't transferred over, and place the Instant Pot lid on top, with it on venting not sealing.

Set on the sous vide mode for 10...

Set on the sous vide mode for 10 hours on 110°F. If your instant pot does not have a sous vide mode: simply set the yogurt mode for 10 hours.

After 10 hours, line a large bowl with...

After 10 hours, line a large bowl with a cheese cloth. Strain the yogurt through the cheese cloth to strain out all of the whey.

Place the strained yogurt into a clean bowl...

Place the strained yogurt into a clean bowl or clean Instant Pot liner and whisk together until smooth.

Place the finished yogurt in the fridge for...

Place the finished yogurt in the fridge for 2 to 3 hours until it has chilled to your liking. Enjoy immediately or transfer to clean airtight containers.

Make delicious homemade yogurt that&#039;s both thick and creamy and turns out great every single time.

Homemade Yogurt (Thick &amp; Creamy)

Heat milk to 175 to 185 degrees F and hold it at that temperature for 15-30 minutes.

Allow to cool to 110 degrees F and skim off scalded layer. Pour into a quart sized clean Mason jar.

Stir in 1/4 cup yogurt or starter until well combined.

Put a lid on the jar, wrap the jar in a large towel and place it in the oven with the light on or one of the other culturing methods listed in the notes section below.

Keep warm at 110 degrees F for 6 to 8 hours or until firm.

Remove 1/4-1/2 cup yogurt and set aside (or freeze) for your next batch of yogurt.

Move yogurt to the fridge and store for up to 14 days.

Start making your own homemade yogurt with this easy Instant Pot yogurt recipe. Set it and forget it, and even turn that delicious yogurt into Greek yogurt.

Instant Pot Yogurt

milk (raw

cultures (yogurt

extra flavorings (optional)

* If you are using pasteurized milk, then skip to step #5.

To pasteurize your milk, first, pour 3 1⁄2 cups of milk straight into the stainless-steel insert of the Instant Pot, lock the lid on and set it on the vent (not sealing).

Select the yogurt setting and adjust until it says boil, then let the pot start, and it will heat the milk. 

Leave the pot alone until it beeps and the setting changes from boil to yogurt. Take the lid off and, using your dairy thermometer, make sure the milk is at 161°F (71° C).

Finally, quickly set the pot into a cold sink of water and cool the milk to between 110°F and 115°F [43°C to 46°C]. If you&#39;re using pasteurized milk, you would heat your milk up to between 110°F and 115°F [43°C to 46°C] at this time.

Now, it is time to add your cultures to the warm milk. For 3 1⁄2 cups of milk, you need a 1⁄2 cup of yogurt starter culture. Once your pasteurized milk reaches 115°F, remove the Instant Pot insert from the sink of cold water and thoroughly whisk in the starter culture. Do not beat the culture in, but leave clumps that can actually help the bacteria culture your milk. Just whisk it thoroughly enough to distribute the starter throughout the pot.

Next is the incubation period of making your yogurt. Leave the culture to do its work.

Put the lid on the multi-cooker, turn the vent to sealing, and hit the yogurt button. This will automatically take you to the 8-hour function. During this step, you can set it and forget it until your Instant Pot beeps.

After about 8 hours (or overnight), it’ll be time to check the yogurt. It should be nice and thick! If it’s not sour or tangy enough to your liking, add more time on the next batch, up to 12, even 24 hours.

Before you do anything else, measure 1⁄2 cup of your freshly made yogurt and put it in the refrigerator as your starter culture for your next batch. Make sure you use a very clean jar, label it with the date, and then use it within seven to ten days.

* If you want to make Greek yogurt, now would be the time to do that (see instructions below), or you can enjoy your yogurt as is, or continue on to add extra flavors.

Now you can decide if you want to add extra flavorings to your homemade yogurt. See post above for extra flavoring ideas. 

Finally, transfer the rest of the yogurt into a clean jar or individual serving jars and label them with a date.

Line a colander with clean, fine mesh cheesecloth to strain the yogurt after culturing. You can use a coffee filter if you don’t have a cheesecloth.

Press yogurt into the cheesecloth and set your cheesecloth or filter over a pot to save the whey. Let it drain for between 4 and 10 hours at room temperature until desired consistency is reached.

When the yogurt reaches your desired thickness and tanginess, transfer it to a bowl and mix to redistribute moisture throughout the yogurt. This step will create Greek yogurt.

To Make Greek Yogurt

Eat 1/2 a cup of this probiotic-rich yogurt each day as part of a gut-healing protocol.

Top 18 homemade yogurt recipes from across the web

The most viewed homemade yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Homemade Vegan Yogurt (Cultured and...

How to Make Icelandic Yogurt at Hom...

Homemade Vegan Yogurt

How to Make Homemade Yogurt

Lactose-Free Yogurt

Thick & Creamy Homemade Yogurt

How To Make Healthy Greek Yogurt

Vietnamese Yogurt (Da Ua / Sữa Chua...

Homemade Yogurt Recipe

Foolproof Crockpot Yogurt Recipe

Instant Pot Yogurt (Sous Vide or Yo...

Homemade Yogurt (Thick & Creamy...

Instant Pot Yogurt

L. Reuteri Yogurt

Cucumber Mint Raita

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Homemade Yogurt with Powdered Milk.

Dahi (Indian Curd Yogurt)

Top 18 homemade yogurt recipes from across the web

The most viewed homemade yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Vegan Yogurt (Cultured and...

How to Make Icelandic Yogurt at Hom...

Homemade Vegan Yogurt

How to Make Homemade Yogurt

Lactose-Free Yogurt

Thick & Creamy Homemade Yogurt

How To Make Healthy Greek Yogurt

Vietnamese Yogurt (Da Ua / Sữa Chua...

Homemade Yogurt Recipe

Foolproof Crockpot Yogurt Recipe

Instant Pot Yogurt (Sous Vide or Yo...

Homemade Yogurt (Thick &amp; Creamy...

Instant Pot Yogurt

L. Reuteri Yogurt

Cucumber Mint Raita

How To Make Yogurt

Homemade Yogurt with Powdered Milk.

Dahi (Indian Curd Yogurt)

The most viewed homemade yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Homemade Yogurt (Thick & Creamy...