Homemade Honey Yogurt
- 15m Prep Time
- 0sCook Time
- 15m Ready In
MAKES 5 CUPS We grew up making yogurt at home out of necessity, because yogurt wasn’t usually available at the village store. This version is simple, tangy, and a tiny bit sweet. Making yogurt regularly at home is economical because you can just use a few spoonfuls of your last batch to start a new one. To start your first batch, use either store-bought plain yogurt with active cultures, or freeze-dried yogurt starter cultures. It takes about a full day for the yogurt to warm, cool, and set, so make a routine of it and always have a fresh batch for your breakfast.
Ingredients
- 946 ml any dairy-based milk, including reconstituted powdered milk, skim milk, whole milk, or raw milk
- 29.6 ml honey
- 29.6 ml yogurt from a prior batch, store-bought live, active-culture plain yogurt, or freeze-dried yogurt starter culture divided
Nutrition (per serving, estimated)
Estimated based off 3 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1743 mg
- Iron: 2.13 mg
- Magnesium: 367 mg
- Phosphorus: 6116 mg
- Potassium: 4180 mg
- Zinc: 24.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml any dairy-based milk, including reconstituted powdered milk, skim milk, whole milk, or raw milk
- 29.6 ml honey
Prepare
- 29.6 ml yogurt from a prior batch, store-bought live, active-culture plain yogurt, or freeze-dried yogurt starter culture, divided
Let's Cook
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Step 1.
In a stainless steel pan over medium heat, combine 4 cups of any dairy-based milk and 2 tablespoons of honey. Heat, stirring occasionally, until the mixture reaches 180°F (about 10–15 minutes).
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Step 2.
Pour the heated milk into a clean quart-size jar. Let it cool on the counter or in a cool water bath until the temperature drops to 115°F (about 30–45 minutes).
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Step 3.
Add 2 tablespoons of yogurt from a prior batch, store-bought plain yogurt with active cultures, or freeze-dried starter culture to the jar. Stir gently with a metal spoon just enough to incorporate.
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Step 4.
Place the jar in the oven with only the oven light on (or in a non-drafty spot with a 60-watt light bulb) for 7 to 9 hours. The longer it incubates, the creamier, thicker, and tangier the yogurt will be. The oven light should maintain a consistent temperature around 110°F.
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Step 5.
After incubation, move the jar to the refrigerator and chill until the yogurt is cold and set, at least 4 hours. The yogurt will continue to thicken as it cools.
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Step 6.
If you prefer a thicker consistency, pour off the liquid whey from the top or strain the yogurt through cheesecloth. The yogurt will keep for up to 10 days. Reserve 2 tablespoons in a sterile jar in the refrigerator to start your next batch.
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Step 7.
If you'd like to add fruit, stir it in after incubation (after step 4) so you don't upset the bacteria's process.