Stovetop Homemade Yogurt from Scratch
Learn how to make thick, tangy homemade yogurt on the stovetop using just milk and a spoonful of plain yogurt as a starter.
- Prep15 min
- Cook15 min
- Total17h
- DifficultyEasy
- Servings16
Making yogurt at home is simpler than you think, and the result is far creamier and more flavorful than store-bought. This stovetop method requires no special equipment, just a pot, a thermometer, and a little patience.
You only need two ingredients: whole or 2% milk and a few tablespoons of plain yogurt with live cultures. The process involves heating the milk, cooling it to the right temperature, adding the starter, and letting it ferment in a warm spot for several hours. The longer it sits, the tangier and firmer it becomes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pour the milk into a large pot and place over high heat. Stir occasionally until it just reaches a boil or reaches at least 200°F (about 10 minutes). Remove from heat immediately.
- Let the milk cool until you can dip your pinky finger in and hold it for 10 seconds without burning—this is about 110–115°F. Depending on your kitchen temperature, this takes roughly 30 minutes.
- Take half a cup of the warm milk and mix it with the yogurt starter in a small bowl. Pour this mixture back into the pot and whisk well. If a skin forms on the milk, you can remove it or stir it in.
- Cover the pot tightly with its lid, then wrap it with two large bath towels to keep it warm. Place it in a warm, draft-free spot in your kitchen and let it sit for at least 8 hours or overnight. The longer it sits, the firmer and tangier the yogurt will become.
- After the incubation, transfer the pot to the refrigerator and chill for at least 8 hours to allow the yogurt to thicken further. Once chilled, the yogurt is ready to enjoy.
💡 Tips
- For a thicker, Greek-style yogurt, strain it through a cheesecloth-lined sieve for a few hours after chilling.
- Save a few tablespoons of your homemade yogurt to use as a starter for your next batch.
- If your kitchen is cool, place the covered pot in an oven with the light on (but not turned on) to maintain a steady warm temperature.
Inspired by a recipe from FeelGoodFoodie