Have you ever tried making yogurt at home? It’s surprisingly easy! Homemade greek yogurt tastes wonderful and has no preservatives.
I have an unapologetic love for America’s Test Kitchen. I read the magazine, watch the show and collect the cookbooks.
I’ve become a huge fan of one book in particular, The America’s Test Kitchen DIY Cookbook, which teaches all sorts of basics like homemade cheeses, jams, tofu and cured meats.
I became so enamored with this book that I reached out to ATK and asked if I could share some of the recipes from the book on this site.
I was overjoyed when they said yes! These are the kinds of recipes I love experimenting with for fun. And homemade yogurt has been something I’ve wanted to try making for ages so this seemed like the perfect recipe to share first.
It’s very easy to make and the taste is worlds above anything you’ll buy at the grocery store. It still has a tang but the flavor is mild, fresh and smooth.
It’s worth noting a few things about this recipe since I’m skipping over their intro:
- The cookbook uses 2% milk but you can use whole or skim milk if you prefer.
- You want pasteurized milk but NOT ultra-pasteurized or UHT milk.
- Use high quality milk and yogurt for best results.
- I’ve spoken with several recipe developers who say they make homemade yogurt without the addition of nonfat dry milk. I haven’t yet tried it this way. According to the Jennifer Lalime, the creator of this recipe, it helps with the thickening process.
- The recipe specifies to let the yogurt set for 5-7 hours but you can leave it in the oven for a longer time. I let mine set overnight for 9 hours.
- You need some store bought greek yogurt for this recipe to add the live cultures. For future recipes you can use the homemade yogurt to start new batches.
- If you want regular yogurt that is not Greek style, skip the final straining step. Or you can strain for less time for an in between consistency.
That’s it! Enjoy the recipe and thanks to America’s Test Kitchen for allowing me to share it with you!
Homemade Greek Yogurt
Ingredients
- 4 cups 2% pasteurized (not ultra-pasteurized or UHT) low-fat milk
- 1/4 cup nonfat dry milk powder
- 1/4 cup plain Greek yogurt
Instructions
- Adjust the oven rack to the middle position. Place a fine-mesh strainer over a large bowl, then set the bowl in a larger bowl filled with ice water. Heat the milk in a large saucepan over medium-low heat (do not stir while heating) until it registers 185 degrees F.
- Remove the pot from the heat, gently stir in the milk powder, and let it cool to 160 degrees F, approximately 7-10 minutes. Strain the milk through the prepared strainer and let it cool, gently stirring occasionally, until the milk registers 110-112 degrees F. Remove from the ice bath.
- In a small bowl, gently stir 1/2 cup warm milk into the greek yogurt until smooth. Stir the yogurt mixture back into the milk. Cover tightly with plastic wrap and poke several holes in the plastic.
- Place the bowl in the oven and turn on the oven light, creating a warm environment of 100-110 degrees F. Let the yogurt sit undisturbed until thickened and set, 5-7 hours. Transfer to refrigerator until completely chilled, about 3 hours.
- Set a clean fine-mesh strainer over a large measuring cup and line it with a double layer of coffee filters. Transfer the yogurt to the prepared strainer, cover with plastic wrap, and refrigerate until about 2 cups of liquid have drained into the measuring cup, 7-8 hours. (You can also skip this step for regular yogurt that is less thick). Yogurt can be refrigerated for up to one week.
Notes
by the editors at America's Test Kitchen
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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This is so cool! I prefer greek yogurt to regular and use it in place of mayo and sour cream almost all the time. I love the idea of making it at home and it seems so easy too! I need to get my hand on some ATK cookbooks!
Great idea to use the lightbulb in the oven for warmth. I used to have a gas oven with a pilot that worked well, but my new home is electric. Thanks for sharing that! And lovely photos as usual :)
I agree that homemade yogurt tastes worlds above anything from the store. Thanks for sharing this recipe!
Yes!! I love making homemade yogurt and I always strain it extra long to get it nice and thick- although I’ve never actually made it with nonfat dry milk, I’m so trying that next time. The thicker, the better!
THIS IS INSANITY! Love it!
ATK is my favorite, and in particular I adore the DIY cookbook. I’ve made the yogurt too, and it really is fantastic!
Who knew that yogurt was “makeable” at home?!
Thanks for the link, friend!
Really? This is it? I’m so amazed at how easy this is to make. I need to try doing it myself.
I’ve been wanting to make yogurt at home for ages but never quite got round to it – I can’t believe how easy it is though!
I practically live on Greek yogurt in the summer (winter too, if I’m being honest). This looks incredible, and surprisingly easy!
I love ATK, my go-to when I have a cooking problem.
And my Grandma used to make yogurt when I was a kid and it creeped me out. But this looks completely amazing.
You made Greek yogurt?! Um, seriously… you’re the coolest! xo
I LOVE Greek yogurt and I would love to make it, funny how you need greek yogurt to make more, it is because of the bacteria in it?
Yes, you need it for the live cultures the first time. But after that you can use the homemade yogurt to make more!
Jen your photos look lovely–I think ATK wins for seeing their recipe showcased in such a lovely way.
Who knew you could make your own greek yogurt! So cool…i’ll have to give it a try :)