Homemade Yogurt

by Kiran on May 23, 2014 · 18 comments

in Desserts, How-To

Hi Friends!!

How’s your Friday? Mine started on a very quiet note until it begins shifting into the most annoying one.

Homemade Yogurt | KiranTarun.com/Food

I broke my favorite teacup and it was not the only thing I broke today.

Apparently, the breaking “gods” has a long list of agenda planned for yours truly. All in one day. After sweeping up a huge mess created after breaking the teacup, I proceeded to nurse my bruised ego by preparing a luscious bowl of oatmeal for breakfast.

If only I used a plastic bowl for this. You’ve guessed it right! I broke another bowl. Thankfully, it was not a favorite one. Unfortunately, breakfast was also sacrificed in the process.


Homemade Yogurt | KiranTarun.com/Food

While my world was “breaking down” around me, thankfully the breaking omen didn’t pay any attention whatsoever into the oven. I had a flask (thermos) and a few jars filled with some science experiment awaiting to produce results while incubating cozily.

And the final results revealed luscious homemade yogurt.

Oatmeal out, fresh yogurt with berries was served for breakfast. With caution and zero incident.

Well, for now.

Homemade Yogurt | KiranTarun.com/Food

Recipe adapted from yogo

Print This Recipe Print This Recipe


  • 1 qtr/1 litre of pasteurized, organic whole milk
  • 1 packet (5 grams) of yogurt starter
  • sterilized thermos and/or jars with lids
  • clean kitchen towels
  • candy thermometer


  1. Switch the oven light on.
  2. Add milk into a large saucepan. Heat milk on medium and with a clean wooden spoon, stir milk every now and then to avoid burn. Heat milk up to 180F (82C).
  3. Once the milk heats to 180F, remove from heat and allow the milk to cool down to 115F (45C).
  4. Meantime, add boiling hot water into clean thermos. This process is crucial to sterilize and prepare the thermos for incubation. Screw the lid on.
  5. Dissolve one packet (5 grams) of yogurt starter with a small quantity of cool milk in a cup and mix well. Pour this mixture back into the saucepan with cool milk and mix well.
  6. Discard hot water out of the thermos. Add the prepared milk and screw the lid on.
  7. Wrap thermos with a few kitchen towels and incubate, undisturbed, in the oven (or any warm spot around your home) between 7 to 12 hours (preferably, overnight).
  8. Refrigerate for a minimum of 3 hours once incubation is completed.

Important notes:

  • If you prefer using starter from your favorite yogurt, make sure to use fresh yogurt with “live cultures”.
  • Raw milk is the best, but any pasteurized organic milk would work great. DO NOT USE ultra-pasturized milk.
  • It is very crucial to heat milk up to 180F to kill any bacteria that may compete with the live cultures to produce a great quality of yogurt.
  • All equipments or tools must be very clean and sterilized beforehand.
  • A warm environment is crucial during the incubation period.


Homemade Yogurt | KiranTarun.com/Food

Have a great Memorial Day weekend, friends. Try not to break anything 🙂

Ever tried making homemade yogurt from scratch? Any valuable tips or tricks to share?


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{ 18 comments… read them below or add one }

1 Brandon @ Kitchen Konfidence May 23, 2014 at 8:51 PM

Mmmm, this looks tasty. And I love that shade of blue you used on the wooden surface! Good luck this weekend. Hopefully the breaking streak is over 😉
Brandon @ Kitchen Konfidence recently posted..Love and Support


2 Kiran May 30, 2014 at 5:13 PM

Brandon — glad you liked the surface color. i thought it was too bluey? 😀


3 Brandon @ Kitchen Konfidence May 30, 2014 at 5:25 PM

Haha well if you don’t want it, send it to me! I’ll definitely use it 😛
Brandon @ Kitchen Konfidence recently posted..Grilled Tri-Tip with Green Garlic Salsa Verde


4 Kiran May 30, 2014 at 10:35 PM

How i wish shipping wasn’t so costly!


5 Laura (Tutti Dolci) May 24, 2014 at 10:51 PM

I’ve never made my own yogurt but yours looks impossibly creamy! Hope no more breaking happened today!
Laura (Tutti Dolci) recently posted..strawberry & vanilla bean cake


6 Kiran May 30, 2014 at 10:37 PM

Laura — fingers crossed 😉


7 Angie@Angie's Recipes May 25, 2014 at 3:44 AM

So creamy and delicious! A perfect breakfast.
Angie@Angie’s Recipes recently posted..Gluten Free Sprouted Black Quinoa Bread


8 Kiran May 30, 2014 at 10:45 PM

Angie — thanks love 🙂


9 Kathryn May 26, 2014 at 6:58 AM

Ugh, I hate days like that. Once I start breaking stuff, it seems like I can’t stop! I’m yet to dive into the world of homemade yogurt which is strange given how much of the stuff I consume – can’t wait to give this a try!
Kathryn recently posted..flourless salted dark chocolate cookies {gluten free}


10 Kiran May 30, 2014 at 10:58 PM

Kathryn — its an amazing feeling to make yogurt from scratch. without breaking anything, that is 😉


11 Kitchen Belleicious May 27, 2014 at 10:50 PM

you make it look so easy and sound so easy. It looks great and i love yogurt. We eat so much of it in this house I really should start making my own!
Kitchen Belleicious recently posted..Scallion Bacon Pancakes with Crown Maple Dipping Sauce


12 Kiran May 30, 2014 at 11:00 PM

Jessica — it truly is very easy. this starter is for making dairy-free yogurt too.


13 Daniela May 29, 2014 at 10:19 AM

Sorry to hear about your tea cup. It’s funny with this small things one treasures. I have a favorite coffee cup which I brought along to all different countries we where posted too and it’s become kind of part of my identity by now 🙂
Nothing beats home made yogurt and yours looks delightful.
Daniela recently posted..Decadent Chocolate-Merengue Semifreddo With Caramelized Orangesauce


14 Kiran May 30, 2014 at 11:15 PM

Daniela — aah, the life of food bloggers 😉


15 Amy @ Elephant Eats May 29, 2014 at 2:35 PM

I’ve been breaking things lately too! For me it was one of our brand new drinking glasses 🙁 I’ve always wanted to try homemade yogurt but I”ve been too afraid…yours looks like it came out great tho!
Amy @ Elephant Eats recently posted..Memorial Day Recipe: Caprese Pasta Salad!


16 Kiran May 30, 2014 at 11:22 PM

Amy — sorry about the drinking glasses 🙁


17 Alice May 30, 2014 at 5:45 PM

Another delicious example of why food from scratch is always better! On another note, I hope that day got better, fast!!!
Alice recently posted..Road Trip on the Central Coast, NSW


18 Kiran May 30, 2014 at 11:29 PM

Alice — thanks! and so far, nothing else broke. fingers crossed 😉


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