The very simple recipe for homemade yogurt without a yogurt maker: plain, low-fat, and sugar-free. And customizable as we like!
I love yogurt and have been looking for an easy way to make it at home for a while, so I can have a fresh and genuine product made directly with my own hands.
To make homemade yogurt, you will need 3 heaping tablespoons of Greek yogurt at room temperature and a quart of fresh milk. By following the recipe exactly, after 10/12 hours, you’ll get a thick and creamy yogurt that you can enrich with honey or fruit and personalize to your taste.
Homemade preparation allows us to make as much yogurt as we want, knowing exactly what we are using. Furthermore, we can create all the flavors that our imagination, or craving, suggest.
Rich in probiotics, it helps our intestines to work better and allows our body to stay active and fit.
By setting aside 3 tablespoons of your homemade yogurt, you can make new batches each time, so you’ll always have a supply in the fridge.
For a good result, use fresh and high-quality products: good milk and very good plain yogurt with a neutral flavor. For a light version, choose sugar-free and fat-free yogurt.
The result is worth all the effort.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Yogurt
- 1 quart milk
- 3 tablespoons Greek yogurt (plain, sugar-free, 0 fat)
Tools
- Saucepan
- Bowl
- Whisk
- blanket
- Strainer
- Plastic wrap
Steps for Homemade Yogurt
Pour the milk into the pot, place on the stove, and bring slowly to a boil.
Simmer on very low heat for 25 minutes.
Add 2/3 tablespoons of low-fat, sugar-free Greek yogurt at room temperature to the bowl.
Turn off the heat and leave the milk in the saucepan for 10 minutes.
Pour the milk slowly while continuing to stir with the whisk to mix it evenly.
Tip: Use a strainer to filter the layer of cream that has formed on the surface.
Cover the bowl with plastic wrap and wrap it in a blanket.
Let it rest for about 10/12 hours.
It’s better if you do this in the evening, so it rests all night.
(In summer, it may set more quickly, while in winter it may take a bit longer).
Eventually, you should get a very thick yogurt.
Transfer the yogurt into one or more containers, close the jars with their lids, and place in the refrigerator where it will set further and keep for up to five days.
Homemade yogurt is always prepared plain; everything else is added after it rests in the fridge. We can add sugar or honey to sweeten it, coffee to flavor it, fresh or dried fruit, chocolate, and whatever we want.
I didn’t add sugar or honey, but a dash of berry jam, dried fruit, and two tablespoons of oats made it a royal breakfast, delicious.
Also great with dark chocolate chips and toasted hazelnut crumbs.
Enjoy your meal
Advice
I usually prepare the yogurt in the evening right after dinner, so the 12 hours expire when I wake up, and it’s ready for a healthy and good breakfast; the rest I put in jars and in the refrigerator.
I usually prepare the yogurt in the evening right after dinner, so the 12 hours expire when I wake up, and it’s ready for a healthy and good breakfast; the rest I put in jars and in the refrigerator.
After making it the first time, save 3/4 tablespoons of yogurt to proceed with a new preparation. The yogurt will improve each time until it becomes almost sweet.
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FAQ (Questions and Answers)
What kind of milk can I use?
You can make homemade yogurt with the milk you usually use at home, for example, if you are lactose intolerant or use easily digestible milk.
Do I have to use Greek yogurt?
Natural plain yogurt is also fine.
