Homemade yogurt: a complete, easy and natural guide

How to make your own homemade yogurt step by step

Let's get practical! If you know how to heat milk, you already know how to make yogurt. Just follow the steps below. And don't worry: even the first time, it's almost foolproof.

The basic ingredients

• 1 liter of whole milk (or semi-skimmed, but the result will be more liquid)
• 1 plain, store-bought yogurt (unsweetened) or a lactic acid starter
• Optionally: a little sugar, vanilla, or milk powder for added firmness.

Pro tip: Fresh milk gives a more authentic taste, but UHT milk simplifies storage.

The preparation stages

1. Heat the milk to 80°C to kill unwanted bacteria (but do not boil it).
2. Allow to cool to approximately 45°C. If it is too hot, it will kill the yeast; if it is too cold, it will slow down the fermentation.
3. Add the plain yogurt or starter culture and mix gently.
4. Pour into your jars (like airtight glass jars), without shaking too much to keep a smooth texture.
5. Start the fermentation : either in a digital yogurt maker for 8 to 10 hours, or in a switched-off but warm oven, or even under a warm blanket.
6. Let it rest in a cool place for at least 4 hours before tasting.

There you go! You've just made your first homemade yogurt. Simple, isn't it?

Mistakes to avoid

• 🚫 Heating milk above 90°C: this changes its texture and prevents it from setting.
• 🚫 Mixing the starters too vigorously: air bubbles hinder fermentation.
• 🚫 Forgetting to maintain the correct temperature during the 8 hours of rest.
• 🚫 Using a starter yogurt that is too old: the cultures will no longer be active enough.

A little chef's tip: note the fermentation time that gives you the perfect texture. Generally, the longer the time, the more acidic and firm the yogurt will be. If you prefer mild and creamy yogurt, aim for around 7 to 8 hours.

4 homemade yogurt recipes you absolutely must try

Now that you've mastered the basics, it's time for some deliciousness! Here are four tried and tested recipes, perfect for adding variety to your meals.

1. Traditional plain yogurt

• ⭐️⭐️⭐️⭐️⭐️ (5/5 – ultra simple, guaranteed success)

• Difficulty level: Very easy

• Serves: 8 (1 liter of milk)

• Preparation time: 10 minutes

• Resting/fermentation time: 8 to 10 hours

The simplest and purest recipe. Nothing added, just the taste of real fermented milk. Ideal with honey, granola, or fresh fruit.

Ingredients: 1L of whole milk, 1 plain yogurt.

Preparation: Follow the basic steps. Ferment for 8 to 10 hours, then let it rest in a cool place.

Tip: If you like your yogurts very firm, let them drain overnight in a homemade yogurt filter .

2. Creamy vanilla yogurt

• ⭐️⭐️⭐️⭐️ (4/5 – easy, slightly more indulgent)

• Difficulty level: Easy

• Serves: 8 (1 liter of milk)

• Preparation time: 15 minutes (including vanilla infusion)

• Resting/fermentation time: 8 to 10 hours

A great classic, sweet and fragrant, that will please the whole family.

Ingredients: 1 liter of whole milk, 1 plain yogurt, 1 vanilla bean, 2 tablespoons of sugar. Preparation: Heat the milk with the split vanilla bean and sugar, let it infuse for 10 minutes, then follow the basic recipe.

Tip: a little milk powder improves the consistency and gives a Sunday dessert-like texture.

3. Healthy protein yogurt

• ⭐️⭐️⭐️⭐️⭐️ (5/5 – very simple and effective for athletes / healthy living)

• Difficulty level: Easy

• Serves: 8 (1 liter of skimmed milk)

• Preparation time: 10 minutes

• Resting/fermentation time: 9 hours

For those who want to treat themselves while boosting their intake. Ideal after sports or for a hearty breakfast.

Ingredients: 1L of skimmed milk, 3 tbsp of skimmed milk powder, 1 tbsp of honey, 1 plain yogurt.

Preparation: Mix the ingredients, let it ferment for 9 hours, then keep refrigerated. Firm texture, mild taste, zero guilt.

4. Plant-based yogurt with coconut milk

• ⭐️⭐️⭐️⭐️ (4/5 – easy but requires suitable starter cultures)

• Difficulty level: Easy to medium

• Serves: 6 (800 ml coconut milk + 200 ml almond milk)

• Preparation time: 10 minutes

• Resting/fermentation time: 6 to 8 hours

A creamy, naturally sweet, lactose-free dessert. Ideal for vegan diets or for adding variety to your flavors.

Ingredients: 800 ml coconut milk, 200 ml almond milk, 1 sachet of vegetable ferments (or 2 tbsp coconut yogurt).

Preparation: Mix, then let it ferment in a yogurt maker or in a turned-off oven (6 to 8 hours). Once set, leave it in the refrigerator overnight to obtain the perfect texture.

Tip: Add a red fruit coulis before serving, or some grated coconut on top for an exotic touch.

Chef's tip: personalize your homemade yogurts

Once you've mastered the basics, let your creativity flow! Here are a few ideas:

• Adding fresh fruit: strawberries, raspberries, mango, banana… cut into small pieces before or after fermentation.
• Homemade coulis: fruit reduced to a puree and lightly heated for a concentrated taste.
• Spices and flavors: vanilla, cinnamon, cocoa, citrus zest to surprise your taste buds.
• Texture: let your yogurts drain to obtain a creamy Greek yogurt or add a little milk at the end of fermentation for more fluidity.

A little chef's secret: homemade yogurts go perfectly with seeds (chia, flax, sesame) and crushed nuts for a crunchy and healthy touch.

Conservation and presentation

Proper storage ensures optimal flavor and preserves your efforts. Here's what you need to know:

• Store your yogurts in the refrigerator (between 4 and 6°C) for 5 to 7 days .
• Use airtight glass jars to prevent the absorption of odors from the fridge.
• Label your jars with the date of manufacture to better manage your consumption.
• If you wish to freeze your homemade yogurts, opt for plain versions without fruit, then add your toppings when you are ready to eat them.

Chef's tip: for a successful visual effect, serve your yogurts in transparent glasses and alternate layers of yogurt and coulis or fresh fruit.

Blog articles to discover

• Zero waste in the kitchen: 7 tips | Chef's utensil
• Zero-plastic kitchen: sustainable equipment | Chef's utensil
• Meat Fermentation: A Beginner's Guide | Chef's Utensil

FAQ – Everything you need to know about homemade yogurt

1. Can you make yogurt without a yogurt maker?

Yes, with an oven that is off but preheated, a casserole dish, a thermos or under a warm blanket.

2. What is the ideal temperature for fermentation?

Around 45°C. Any warmer and the yeast dies; any colder and the fermentation is too slow.

3. How long does it take for the yogurts to set?

Generally, 8 to 10 hours for whole milk. For plant-based milks, 6 to 8 hours is sufficient.

4. Can homemade yogurt be reused as a starter culture?

Yes, up to about 5 times. After that, use store-bought yogurt or fresh starter cultures to guarantee quality.

5. What type of milk should I use?

Whole milk for creamy yogurts, semi-skimmed for a lighter texture. Plant-based milks (coconut, soy, almond) work with appropriate cultures.

6. How do you get a firm yogurt?

Add a little milk powder or let the yogurt drain in a filter for a few hours.

7. Can sugar or flavorings be added before fermentation?

Yes, but in small quantities. Too much sugar can slow down fermentation.

8. Can UHT milk be used?

Yes, it simplifies storage and preparation.

9. How to avoid whey separation?

Gently stir in the yogurt after fermentation or use a milk with a higher fat content.

10. What is the best way to serve yogurt?

Fresh, plain or with fruit, coulis, honey, granola or seeds.

11. Can you make flavored yogurts?

Yes, add vanilla, cocoa, fruit or zest after fermentation to preserve the texture.

12. How can you tell if the yogurt has failed?

If the yogurt hasn't set or has a very strong sour smell, the fermentation has failed. Check the temperature, duration, and quality of the starter culture.

13. How long does homemade yogurt keep?

5 to 7 days in the refrigerator, in airtight jars.

14. Can yogurt be frozen?

Yes, but opt ​​for the plain versions. Add the fruit and toppings after defrosting.

15. Can plant-based milks be used?

Yes, with suitable starter cultures. The result is often creamier after chilling.

16. Why are some yogurts acidic?

The longer the fermentation time, the more acidic the yogurt becomes. Adjust the time according to your taste.

17. Can a flavored yogurt be used as a starter culture?

It is best to use plain yogurt to avoid overly strong flavors or added sugars.

18. How do you make creamy Greek-style yogurt?

Let your plain yogurt drain in a homemade yogurt filter for a few hours in the refrigerator.

19. Is it possible to make lactose-free yogurt?

Yes, use plant-based milks or lactose-free milks, with suitable cultures.

20. Can homemade yogurt replace commercial yogurt in the daily routine?

Yes, you will have a natural, economical and customizable product, ideal for the whole family.

Sources and useful links

• Public Health France
• CNRS - Lactic fermentation
• Marmiton food blog
• Cuisine Actuelle - Homemade Yogurts