Without any doubt homemade yogurt is the standout, make a difference, too good to be missed, jam-packed with probiotic goodness, white, wobbly stuff that is a must for everyone's gut!

Did you know that not even the most expensive, organic, whole milk, natural tub set yogurt can ever be as good as yogurt you can easily make at home yourself? And if you set your yogurt to ferment for 24 hours it may well become the holy grail of beneficial foods. 


We all know what happens when we leave milk out on the bench on a warm day. It curdles and goes a bit stinky. Lumps form and the milk separates. This is what naturally occurs when milk is left to ferment.

But yogurt is more than just curdled milk. Real yogurt has only a vaguely sour smell and is made by bacterial fermentation. The process is very simple. Specific bacteria known as 'yogurt cultures' are added to milk and left to ferment the lactose, the natural sugar found in milk. Technically, yogurt must have two strains of bacteria to be labeled as yogurt: lactobacillus bulgaricus and streptococcus thermophilus. This process produces lactic acid, a substance that causes the milk proteins to curdle and thicken. 


Real homemade yogurt has strains of beneficial bacteria that support the native beneficial bacteria in your digestive system. Homemade 24 hour yogurt is teaming with probiotics that are essential for gut health.

Fermentation also improves the nutritional quality of any milk you use, resulting in about 20% more protein. Yogurt contains, vitamins, minerals, amino acids, and good fats. As a bonus, both vitamin B and vitamin C are also increased during milk fermentation.

How to make yogurt from scratch

If you want to enjoy some homemade yogurt, you don’t have to be a scientist or a chef. There is a very easy way to make yogurt with the least amount of ingredients. For this recipe, you will need:

1 to 3 liters of milk;

2 tablespoons of unsweetened live yogurt or a bag of starter culture.

No, we haven’t missed anything, this is really all you will need to make yogurt at home. The amount of milk depends on how much yogurt you want to get in the end.


Pour your milk into a large saucepan and heat it up until it is boiling. Stir it continuously so it will not burn.
Take the pan off the heat and leave it to cool until it is about 40°C. If you have a thermometer at your disposal, use it to determine the milk’s temperature. If you don’t, just make sure that it is just warm to the touch and not hot.
Put your live yogurt or starter culture in the warm milk and mix them together until they dissolve in the milk.
Take some containers for storing your yogurt and sterilize them with boiling water.
Pour the milk and yogurt mixture into your containers.
Put the containers in the warmest spot of your house and cover them with blankets (or you can use any other way of maintaining the temperature). Leave them for at least four hours (ideally six-eight hours).
After the time has passed, check your yogurt. If it is firm, store it in the fridge for at least one hour before consuming it. If it is still runny, leave it in a warm place for a bit longer.
You are done! Enjoy your homemade yogurt :)

How to make yogurt from raw milk

There is a way of making yogurt at home that does not involve heating your milk to 100 degrees. The ingredients are still the same, but the way you make it is slightly different.

Instead of heating the milk all the way up to 100°C and then cooling it off, heat it to 40 degrees and take it off the stove right away.

If you are using a starter culture, scroll up and use the instructions for the previous method. On the other hand, if you are using live yogurt, you need to add a tablespoon of yogurt per one cup of milk for it to work. And now you can scroll up to the recipe above.

Some people prefer this method, as the milk is not pasteurized. But the end product is thinner than that of the first method. So choose for yourself, or consider the third option — powdered milk yogurt.

How to make yogurt from powdered milk

If you don’t have the option of regular milk, or you actually prefer to use powdered milk, try this recipe. You will need:

2 cups of warm water

2 tbsp. of unsweetened live yogurt

1.5 cup of powdered milk


Take a pot and mix the water with the powdered milk. Stir until well combined.
Put the pot on the stove and heat the milk mixture until boiling. Don’t forget to stir constantly, so that the milk won’t burn.
Take the pot off the stove and let it cool until it is about 40°C.
Put the live yogurt in the milk and mix them thoroughly together.
Pour the mixture in the sterilized containers and place them somewhere warm for 3-4 hours.
Place the yogurt in the fridge for the night.
Add some sweetness to it or consume it the way it is.


Homemade yogurt can last for up to three days in the fridge.

You can use any type of milk you want (except for lactose-free milk). If you use this kind, it will not affect the process of making yogurt but it will affect the consistency and the taste.

For example, lately, goat milk has been gaining popularity for making yogurt. The finished product is thinner than that of cow milk. On the other hand, there is sheep milk, that results in thicker and sweeter yogurt. You can also use non-dairy milk, but you might have to use gelatin to achieve the desired thickness.

And that's all. We hope that our article has helped you understand how to make your homemade yogurt and you enjoy a delicious result.
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