Homemade 2-ingredient yogurt recipe yields a lot and easy to make..

Homemade 2-Ingredient Yogurt Recipe

Make creamy, tangy yogurt at home with just two simple ingredients. This easy recipe is perfect for beginners and requires no special equipment.

4 cups (1 liter) whole milk
Fresh, non–ultra-pasteurized milk gives the best flavor and texture.
2 tablespoons plain yogurt with live active cultures
(Use store-bought yogurt or some from a previous homemade batch.)

Pour the milk into a large, heavy-bottomed pot.
Warm over medium heat until it reaches 180°F (82°C).
Stir from time to time so the milk doesn’t scorch on the bottom.
Heating to this temperature helps eliminate unwanted bacteria and sets up the milk proteins for proper fermentation.

Remove the pot from the heat.
Let the milk cool down to about 110°F (43°C).
To cool it faster, place the pot in a cold or ice-water bath, stirring gently so the temperature drops evenly.
The milk should be warm to the touch but not hot.

In a small bowl, combine the 2 tablespoons of plain yogurt with a small ladleful of the cooled milk.
Stir until smooth and fully blended (this prevents lumps).
Gently whisk this yogurt mixture back into the pot with the rest of the milk until evenly incorporated.

Pour the inoculated milk into a clean container or jars and cover with lids.
Place the container in a warm, draft-free spot where the temperature stays around 100–110°F (37–43°C).
- Options: inside an oven with just the light on, a switched-off oven pre-warmed briefly, a yogurt maker, or a warm corner of your kitchen wrapped in a towel.
Leave the yogurt undisturbed for 6–12 hours.
- Less time: milder flavor, softer texture.
- More time: tangier taste, thicker yogurt.

Once the yogurt has set and thickened to your liking, move it to the refrigerator.
Chill for at least 2 hours to firm up and fully develop the flavor.
Store in an airtight container in the fridge for up to 2 weeks.

Save some for next time: Keep a few tablespoons of your homemade yogurt to use as the starter for your next batch.
For thicker, Greek-style yogurt:
Line a strainer with cheesecloth, a clean thin kitchen towel, or use a fine-mesh sieve. Place it over a bowl and pour in the yogurt. Let it drain in the refrigerator for 2–4 hours, or until it reaches your preferred thickness.
Avoid flavored yogurt as a starter:
Choose plain yogurt with live active cultures for reliable fermentation.
Do not disturb while incubating:
Moving or shaking the container can interfere with setting and result in a thinner yogurt.

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