Homemade 2-Ingredient Yogurt Recipe: Easy and Yields a Lot

Pour the milk into a saucepan and place it over medium heat. Heat the milk to just below boiling (about 180°F or 82°C). You’ll see steam rising from the milk, but do not let it boil. Stir occasionally to prevent a skin from forming.

Cool the Milk:

Once the milk has heated, remove it from the heat and let it cool down to around 110°F (43°C). The milk should be warm to the touch but not hot.

Add the Yogurt Starter:

In a small bowl, mix the 2 tablespoons of plain yogurt with a little bit of the cooled milk to create a smooth mixture.

Once combined, pour this mixture back into the larger pot of milk and stir gently to combine. This will introduce the live cultures into the milk.

Incubate the Yogurt:

Pour the milk and yogurt mixture into a clean container (like a glass jar or bowl) with a lid. Cover the container loosely with a lid or a clean kitchen towel.

Place the container in a warm spot to incubate for 6-12 hours. The longer the yogurt sits, the thicker and tangier it will become. Ideal incubation temperature is around 100°F (38°C), so using an oven with a light on, a yogurt maker, or an insulated cooler works well. You can also wrap the container in a towel to help maintain warmth.

Check the Yogurt:

After 6 hours, check the yogurt. It should have thickened and have a creamy texture. If you prefer a thicker consistency, let it sit for a few more hours, but do not exceed 12 hours to avoid over-fermentation.

Chill the Yogurt:

Once the yogurt has reached your desired consistency, transfer it to the refrigerator. Let it chill for at least 2 hours before serving. Chilling will help it firm up further.

Serve and Enjoy:

Once chilled, your homemade yogurt is ready to serve. Enjoy it as is, or add your favorite toppings like fresh fruit, honey, granola, or nuts.

Serving and Storage Tips

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