Making your own homemade yogurt is a great way to have a treat that is free of preservatives, chemicals and artificial flavors. It is easy. Tastes a lot better than anything you can buy in a store and it is cheaper too. Having home-made yogurt on hand gives you a world of possibilities. You can have it for breakfast or a snack plain ,with some honey, fruits or granola. You can use it to make tzatziki, or mutawam. You can also cook with it. If all that is not tempting enough you can turn home-made yogurt into labaneh ( A great middle eastern appetizer which you can serve as a dip or a spread for sandwiches or even in salads).
labaneh..recipe coming soon
Ready to make your own yogurt?
Great!
let’s get started
Making yogurt is a very simple process, requiring very little active working time. However the amount of information you would have to read about making your own yogurt can be over whelming. I tried my best to sum it up and summarize it for you but if you still have any questions please don’t hesitate to ask.
I updated the post with frequently asked questions. One of my readers did a series of experiements after reading this post (such as trying none dairy milk , fllavored yogurt as a starter and different incubation methods) and she kindly reported her results. I added them to the post (Thank you Nikki)
There are a few major players involved in making home-made yogurt
The milk:
The kind of milk you use to make yogurt can influence the taste and the consistency of the final product. Cow’s milk gives the mildest flavor and medium consistency yogurt. Goat’s milk is moderately flavored and gives you a yogurt that is less set or less firm when compared to cow’s milk. Sheep’s milk has the richest flavor and sets better than the other two types of milk
To boil or not to boil That depends on the type of milk you are using.Fresh milk must be boiled to sterilize it before using it to make yogurt. Pasteurized milk on the other hand has already been sterilized and you only need to warm it up to use it to make yogurt
Can I make milk with none dairy milk such as almond milk or soy milk? You can make milk with soy milk but not with almond milk (thank you Nikki)
The starter:
To make yogurt you need active yogurt making bacteria and the easiest way to get it is to use some yogurt as a starter to transforming your milk into yogurt. If you have previously made your own yogurt save a little of each batch to make the next one. If you have never made your own yogurt you can start by using store-bought yogurt. There are two major points to keep in mind when it comes to starters.
Fresh starter vs old starter: Using a fresh starter will give you mild tasting yogurt. Using an older yogurt for your starter will give you a final result that has a more prominent sour note . If I am using store bought yogurt for my starter I usually leave it outside the fridge the night before I am making yogurt to allow cultures to develop and use it the next day.
Keep in mind that if you are using a store bought yogurt for your starter, it can be tricky to tell if it actually contains live cultures. It may list cultures in the ingredients, but if it does not not have the live and active cultures seal, it probably has been heat-treated and may not work. If you are not sure try with a small amount of milk (around 1 liter)
Amount: The rule of thumb is use 1 tablespoon of starter per liter (5 cups) milk if you want your yogurt to be mild tasting and not too sour. If you are fond of the sour taste, I would increase the amount to 1/4 cup starter per liter (5 cups) milk
Can I use flavored yogurt for a starter? Yes, using flavored yogurt as a starter will give very faint flavor to your homemade milk.
The incubation period
For milk to turn into yogurt after adding the starter you need to keep it covered in a warm place. I usually pour the milk into a pot, cover it with the lid then cover that with a blanket.
How long you keep your milk incubated will affect the consistency and how sour your yogurt will turn out. The longer you keep the milk you have mixed with the starter incubated in a warm place the thicker the consistency and more sour the taste of your yogurt will be. I usually check on it after 4 hours and decide if it needs more time.
The incubation period is greatly affected by how cold or hot the weather is. On cold days you may need up yo 10-12 hour for the milk to turn into yogurt. While on hot days it can be as short as a couple of hours.
If you live in a very cold are, try these incubation options a dish-towel lined warmed crock-pot/slow cooker, an electric heating pad, and a stainless-steel thermos (Thank you Nikki)
Greek or regular
Greek yogurt is basically yogurt that has been strained extensively to remove much of the liquid whey, along with the whey, straining removes a lot of the lactose, and sugar, giving it its thick creamy consistency.
In roughly the same amount of calories, Greek yogurt can pack up to double the protein, while cutting sugar content by half
I prefer my yogurt thick and creamy so I strain it but the choice between greek and regular is entirely up to you. the recipe is the same and so are the steps up to straining the yogurt.
Homemade Greek Yogurt
To make 1 and 1/2 cups of greek yogurt (use this as a basic formula, you can double it, triple it or make 10x the given recipe depending on how much yogurt you need)
1 liter (5 cups) milk (not ultra-pasturized)
1 tablespoon yogurt
Pour the milk into a pot and heat it oer medium heat while stirring till it gets to 40C (if you are using fresh milk you need to boil it first then allow it to cool down to 40C)
If you don’t have a thermometer you can still make yogurt, heat the milk until it feels warm to the touch.
Add the yogurt starter and stir to insure it is destributed
Cover the pot with the lid and them put it in a warm place and cover it with a blanket or a couple of blankets if it is a really cold day.
Check on it after 4 hours, if it is still too runny, cover it again and give it a couple of hours (on really cold days you may need up to 10-12 hours)
If you choose to go the greek path (make your yogurt thicker and creamier)
You will need
a cheese cloth or a clean white dish towel
a colander
a bowl
Line your colander with the cheese cloth, then place it on top of a bowl
Pour in the yogurt and allow to strain for a couple of hours. During this time stir the yogurt scrapping down the size every 15- 20 minutes
If you don’t have time you can bring the four corners of the cheese cloth together after pouring in the yogurt and lift it. Then twist the corners to squeeze out the liquid (it will drain through the cloth) over the bowl or sink. Continue squeezing, putting the yogurt under pressure, to force the liquid out till the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
Place the cloth containing the yogurt in a strainer , and place it in a bowl where it doesn’t touch the bottom (that way the liquid can continue to drain).Place the bowl containing the strainer in the refrigerator and allow to drain for 2-3 hours.
Yogurt making troubleshoot
My yogurt did not set, it is too runny
You did not allow it enough time to set or the place you incubated it in is not warm enough. Add a blanket and give it a few more hours
My yogurt is not sour
The starter you used is fresh
you didn’t allow the yogurt enough incubation time.
The solution is to leave it covered in a warm place for 3-5 extra hours
My yogurt seems to have set but there’s a little clear liquid floating on the top and the sides. Is this okay?
Yes, some separation of whey from the yogurt is fine and is a natural variation within the culturing process. Sometimes it happens, sometimes it doesn’t. A full separation where the top half is a white mass and the bottom half is clear liquid is a problem however
what do I do with the whey?
Stay tuned for a couple of great recipes to use it up.
shahid kirmani
/ April 29, 2013Thanks sawsan, it really hepful, but i want to use starter as tablets available from pharmaceutical instead liquid culture, is it possible.
Thanks,
Shahid
Sawsan@ Chef in disguise
/ April 29, 2013Hello Shahid
the tablets you refer to are used to make cheese, you can’t use them to make yogurt.
If you want to learn more about making cheese you can check out my post about it
http://chefindisguise.com/2013/03/14/homemade-cheese-daring-cooks-march-challenge/
Anissa
/ April 23, 2013Hello Sawsan! I came across your blog during a search for a recipe to make Homemade Yogurt and I love it! Good job! I would like to create my own blog with my own recipes and my favorite recipes but I’m having a hard time getting started. I just recently made some Yogurt and it took about 30 hours to thicken and turned out a bit stringy, but it tastes good, not too sour or anything. I think next time I will use regular Yogurt as a starter instead of Greek Yogurt. I thought using Greek Yogurt would make it better. Anyways, thanks for your helpful information!
Sawsan@ Chef in disguise
/ April 24, 2013Hello Anissa
I think the problem is with the type of starter you used not with the fact that it is greek yogurt
some commercial types of yogurt are thickened with starch or other stuff and they contain very few live cultures.
Try changing the brand of the yogurt you used for a starter and let me know how it goes
Margery
/ April 18, 2013I enjoy, cause I discovered exactly what I was looking
for. You’ve ended my four day lengthy hunt! God Bless you man. Have a nice day. Bye Margery
Sawsan@ Chef in disguise
/ April 18, 2013Really glad I could help Margery
Hana
/ March 14, 2013Hi there, I’m new to your website and just wanted to say hi and thank you! I love how detailed your recipes are and that you also give tips/ideas how to correct mistakes. I already tried the Greek yogurt and seedy crackers recipe. Both turned out really well. I cannot wait to try your other recipes.
Thanks!
AMJ
/ February 20, 2013Great info! I’m making my own yogurt, using Yogourmet starter with probiotics, 2% milk, 1/4c powdered skim milk. It’s nice and thick and tastes great. Gave some to my sister to try, she’s concerned that there’s not enough protein in the home-made version, versus her Greek store-bought yogurt. Can’t find any info on how much protein is in the home-made version. Does anyone have any info that I can give to her?
Sawsan@ Chef in disguise
/ February 22, 2013I don’t have any information on that but I will research it . I really doubt that the store bought one has higher protein content. Wirh all the additives and thickening agents and preservatives that go into it, I would choose homemade no matter what
Lana
/ February 9, 2013!!! I can’t wait to try making this! Thanks for such clear instructions.
<3
Kelly
/ February 5, 2013Hi
My yoghurt has turned out stringy. Is this ok still? And can I still use the whey from stringy yoghurt as the whey is a little stringy also?
Thanks
Sawsan@ Chef in disguise
/ February 5, 2013Hwllo Kelly
This is probably due to the type of the starter you used. You can still use the yogurt and the whey but I would change the type of starter next time.
You can strain the yogurt further and turn it into a dip if you are having trouble eating it as such
Denise Caples
/ January 31, 2013thank you going to attempt making home made yogurt as as possible , my husband is very ill and has been eating about 1/2 a gallon of yogurt a day he needs the simple proteins but i worry about the amount of sugar his consuming by eating so much flavored store bought yogurt , we top by the store every other day getting at least a gallon at a time , his liver specialist told him he could eat all the yogurt in the world he wants , so thank you for being inter active and a resourse i can turn to for help on ideas ,
Sawsan@ Chef in disguise
/ January 31, 2013I am really glad you found my post helpful Denise, please let me know if you have any questions about about make yogurt or if you need any help
Anastasia
/ January 16, 2013I was wondering what the difference is between black goats milk and white goats milk? Love the post! I’m a very visual person so the pictures are much appreciated (and beautiful)!
Sawsan@ Chef in disguise
/ January 16, 2013So sorry for that. white goats milk is sheep milk. here they call sheep white goats…I know confusing
Thank you kindly for your comment about the pictures
Sawsan@ Chef in disguise
/ January 16, 2013Sorry for the confusion Anastasia, here they call sheep, white goats. WHen I wrote the post I should have said sheep. sorry for that
Anonymous
/ January 8, 2013First of all, I love your blog! You have really great, easy to follow instructions.
Now, my yogurt problem… A few nights ago I made yogurt and strained it. It came out really stringy. Not thin, but not thick and creamy like Greek yogurt. I used 2% milk because it was on sale. And 2% Greek yogurt to start it because they didn’t have whole at the store.
I tried again tonight. Hopefully it works better this time.
Sawsan@ Chef in disguise
/ January 8, 2013Thank you for the kind comment
Maybe the problem is with the starter you used. Not all types of yogurt have live culture. The problem is not in the fact content but in the presence of live cultures. Try a different brand for your next attempt and I hope it will work well
Let me know how it turns out
Christine
/ December 31, 2012Hi Sawsan, thanks for sharing this recipe. I’m writing to you from Malaysia. It worked great for me and looked and tasted just like the store bought Greek yogurt. I just want to share my experience in case anyone experiences what I did. My first attempt failed. After 3 hours, I still had only milk in the pot. But I figured it was that I didn’t keep the pot warm enough or my starter was too cold. I had put the covered pot straight into the cold oven without a blanket and scooped the starter right out of the fridge. So I put a spoon out to warm to room temperature, reheated the milk, put the pot in a pan of warm water, covered with multiple kitchen towels and put all of it in the oven again. Two hours later, voila! I used pasteurized full cream milk.
Sawsan@ Chef in disguise
/ January 8, 2013Thank you for sharing your experience with us Christine. A cold starter can slow things down greatly and so is a cold kitchen. You need a warm starter and you need to keep everything is a warm place of well covered with a blanket or a kitchen towels. Glad it worked out the second time around
bent el deera
/ December 27, 2012شكرا جزيلا المعلومات الموجوده جدا مذهله
Sawsan@ Chef in disguise
/ January 8, 2013عفوا..سعيده انها عجبتك
Kirsty
/ December 20, 2012Love this.thank you for.sharing. I ended up making labneh when I finally Got everything to work. I guess putting it in the oven all night on litter seeing can do that. In will have another go at it soon. It’s very cold I here in Canada Pacific coast so will have to try the.blankets. My room is the warmest place to put it.
Sawsan@ Chef in disguise
/ December 22, 2012Good luck with the labneh Kristy, please let me know how it turns out
Kirsty
/ January 8, 2013Well second attempt did not work. I think I need to invest in a thermometer for this. And not use cold starter. The Labneh turned out yummy I liked it. My family not so much, but I put it in my lasagne and they all devoured it. I think I may be cooking it too long or hot cuz it looks like hard curds when I go to let it sit.
Mike
/ December 10, 2012Where did I go wrong ? Just made my first batch of this last night & was really impressed with the results … last night. I decided to let the yogurt sit in the fridge inside a strainer and allow excess liquid to drip into a bowl overnight. This morning I have what is basically paste that tastes like sour cream. Should I not have done that ?
Sawsan@ Chef in disguise
/ December 10, 2012Hello Mike ,
You made Labneh, which is a yogurt cheese made by straining yogurt for a long time, It does indeed taste like sour cream.
What happened is that the over night stay in the fridge was too long. A couple of hours would have been enough.
Don’t throw out the labneh, sprinkle some dried mint over it and drizzle it with olive oil and maybe a touch of salt and try it with some pita bread..It is one of my favorite dips
Mike
/ December 10, 2012You’re kidding ; I made an edible byproduct by accident ? That’s too funny. Alrighty then it’s time to make some yogurt.
Jasmine
/ December 4, 2012I feel so happy that I found your blog!, my mom gave me the recipe of labneh and she told it so fast I never could make it, I didn’t trust labneh recipes from other websites, but reading the way you make it seems like my mom used to. I’m definitely gonna try and hope it tastes like I remember :’)
One question, does the taste change if you use whole, fat free milk? can I use lactaid kind of milk?
Thank you.
Sawsan@ Chef in disguise
/ December 5, 2012Hello Jasmine
Thank you so much for stopping by and I really hope the labneh will turn out just the way you like it
I find that the thing that affect the taste of labneh the is not the type of milk you use but :
1. If you make your own yogurt then it depends on the starter you use to make the yogurt. The older and more tangy the starter and the more amount of starter you use, the more tangy your yogurt and then your labneh will be
2. If you use store bought yogurt, then leave it out for a day or two till it becomes tangy if you want your labneh to be tangy, if you want it to me mild tasting then use the freshest yogurt you can find
As for the lactaid, it is not available here, so I have never tried it, sorry I can’t help with this one
Wendy
/ December 4, 2012I live on a sailboat, my husband and our 4 grown children are in Mexico, heading into the Sea of Cortez. I stumbled on this site. I can’t wait to try this…..
nikki2358
/ November 18, 2012Hi Sawsan! I just found your blog while researching how to make homemade yogurt using store-bought yogurt as a starter. This page is very informative. I have a few questions though… would this work using almond or soy milk or does it have to be dairy? And could someone use a flavored store-bought yogurt with live cultures as a starter, or does it need to be plain? I would like to try making my own yogurt to see if it turns out to be cheaper than always buying it from the store.
Sawsan@ Chef in disguise
/ November 21, 2012Hello Nikki
Sorry for the delay. I am glad you found my post informative
To answer your questions:
No this won’t work with almond or soy milk. It has to be dairy milk
I have never tried using the flavored store bought yogurt as a starter but if it has cultures then it should work
Please let me know how your yogurt adventure goes
nikki2358
/ January 9, 2013Alright! So here I am again coming to report my results of much experimentation in the world of yogurt making! It has been so fun, and I still have so many more things to try/play around with! In learning how to make yogurt I have come across numerous methods and recipes, so have taken it into my own hands to try all different ways and recipes to find which works best for me!
So far I have tried using Soy, Almond, and skim dairy milks. The soy actually works! The almond was just something terrible, and the dairy was my favorite! I have tried the heating milk to 180 deg. then letting it cool to 110, and also just heating to 110. I tried using both flavored and plain yogurt as my starters and both work! (Even one that doesn’t specify that it contains live cultures on the front of the package (Silouhettes peach flavor – the ingredients list does say active bacterial cultures, but I’ve heard people say that you can’t be sure unless it says so on the front of the package) and it worked!! (Using the flavored starter imparts a very slight hint of the flavor used into your new made yogurt. I have used different incubation methods to keep my yogurt warm (I live in BC, Canada where it is almost always very cold) including a dish-towel lined warmed crock-pot/slow cooker, an electric heating pad, and a stainless-steel thermos. All have worked, but I think I like the heating pad the best (I lucked out, the low setting on mine keeps the yogurt at exactly 110 degrees!) I actually haven’t tasted the thermos-incubated yogurt yet as I just made it yesterday, so I will be trying it today. It did set nicely – I peeked this morning, so it will be a matter of taste now…. which is what I wonder about, as I typically can’t stand the taste of water/drinks in stainless-steel water bottles! We’ll see… it was only a 1 cup batch, so won’t be too terrible if it is no good. All just learning!
Sawsan@ Chef in disguise
/ January 9, 2013Nikki I really can’t thank you enough for sharing the results of your experiments with us.
With your permission, I would like to update the post with your findings. Is that ok? These are valuable information and I think many will find them helpful.
nikki2358
/ January 12, 2013Absolutely! I always apreciate learning from others’ coments and experiences, so I would love to be able to do the same!! And once again, thanks for inspiring me to start making my own yogurt!! It really is so easy and fun… And money saving. Another funny thing is, at first when I tasted it, I was like, mmm, good. But still thought I might have a preference for the store bought (which is all I had ever known!)… but after eating my own a few more times then tasting a store bought kind… WOW. I will only go for the bought kind if I run out of homemade, or for some other reason can’t make my own for a time – otherwise I think I’m hooked on homemade! Haha, I love how that sounded “Hooked on Homemade!”
nikki2358
/ January 12, 2013Absolutely! I always appreciate learning from others’ comments and experiences, so I would love to be able to do the same!! And once again, thanks for inspiring me to start making my own yogurt!! It really is so easy and fun… And money saving. Another funny thing is, at first when I tasted it, I was like, Mmm, good. But still thought I might have a preference for the store bought (which is all I had ever known!)… but after eating my own a few more times then tasting a store bought kind… WOW. I will only go for the bought kind if I run out of homemade, or for some other reason can’t make my own for a time – otherwise I think I’m hooked on homemade! Haha, I love how that sounded “Hooked on Homemade!”
Sawsan@ Chef in disguise
/ January 12, 2013I updated the post with your valuable info Nikki, thank you again for sharing it.
I know what you mean, your tastebuds are desensitized by all the additives and chemical in the store bought stuff. If you give them some time to get used to the real stuff , the store bought will never be good enough again
peter
/ November 14, 2012Hi- I stumbled upon this site serendipitously whilst researching how to make my own yoghurt !
I was having a lot problems, but now…. with your very concise instructions, I too have a smile on my face!
many thanks & keep up the good work !
peter
Ireland
Sawsan@ Chef in disguise
/ November 14, 2012Hello Peter,
Thank you so much for your kind comment.I am really happy you found my post helpful and I really appreciate you taking the time to let me know
louise
/ November 4, 2012I’ve been making yogurt for a while now, but your post is still very useful. Now I know how to fix the runny-ness!
Thank you!
Caitlyn
/ October 24, 2012Thanks for the post! I just finished my first attempt, but I think I put the yogurt into the fridge before it had thickened enough. It all strained through the cheese cloth with no solids left! Can I reheat it and let it incubate more? I’d hate to have to throw the whole batch out. Thanks!
Sawsan@ Chef in disguise
/ October 24, 2012Hello Caitlyn,
What type of milk did you use?How much milk did you use? what type of starter did you use?
You can heat your oven to 200 for 10 minutes and then turn it off.
Place the yogurt in a heat proof bowl, add 2 more tablespoons starter, stir them well and cover the bowl and place it in the oven and close the oven. Leave it there for 5-6 hours. It should thicken if you are sure your starter has live cultures.
Allison
/ September 7, 2012What an awesome and informative post! I have been wanting to make my own yogurt for a while now… I will definitely bookmark your instructions, as they are the clearest and most helpful that I have read; thank you!
Sawsan@ Chef in disguise
/ September 8, 2012Thank you Alison, I am really glad you found my post helpful and I look forward to hearing your feedback when you make your own yogurt
الماسة تحب المطبخ (@allmasa)
/ September 5, 2012بارك الله فيكي
Sawsan@ Chef in disguise
/ September 5, 2012و فيكي يا رب
Shauna Swanberg
/ August 3, 2012Can I use greek yogurt as a starter?
Sawsan@ Chef in disguise
/ August 3, 2012Hello Shauna, you sure can
mary
/ July 18, 2012if it is too watery can it be reheated with more starter added
Sawsan@ Chef in disguise
/ July 19, 2012No, if it is too watery, make sure it is in a warm place, you may want to cover it with a little blanket and leave it for a couple of hours more.
If it is still too watery then you can’t correct it. The starter was probably not active or not a good type. you need to start over but use a different starter
mary
/ July 19, 2012Thank you so much. Will also try to make my own cheese!
Sawsan@ Chef in disguise
/ July 19, 2012Looking forward to hearing how your cheese adventures go
LadyBlueRose's Thoughts Into Words
/ July 17, 2012This a Great Post…!!!!!
not only have I wondered how to make yogurt I wanted to make it..
think I can do this…
I have made butter…ice cream…( no cheeses, but I saw you have how to make feta cheese which be my next stop LOls)
Thank you so much…I am so glad I found your Blog!
Take Care…
You Matter…
)0(
ladybluerose
Sawsan@ Chef in disguise
/ July 19, 2012Thank you very much for taking the time to explore my blog.
If you have made your own butter and icecream, yogurt will be a breeze. It is really much easier than you think
If you do give it a go and need any help please let me know
Celia @ Fig Jam and Lime Cordial
/ April 9, 2012Wonderful tutorial, thank you! We make our own Greek yoghurt as well, although we cheat a little and thicken it with full cream milk powder!
Sawsan@ Chef in disguise
/ April 9, 2012Hello Celia
Thank you for stopping by
I like my yogurt to be purely made of fresh milk so I avoid the milk powder simply because I don’t know the source of it
Bluejellybeans
/ April 8, 2012That’s brilliant and very useful
I can see why Celi suggested that we come take a look… Thanks for sharing
Sawsan@ Chef in disguise
/ April 9, 2012Thank YOU for stopping by, I do hope you’d give this a try and if you do, I would love to hear what you think of it
spicegirlfla
/ April 5, 2012Fabulous post – so informative and detailed! I love yogurt and I’ve never made yogurt before but you’ve provided such a good post, I’m very much excited to try it out!
Sawsan@ Chef in disguise
/ April 6, 2012Thank you Linda. I am really glad you are excited to give it a try. I can’t wait to hear what you think of homemade yogurt
Marley
/ April 5, 2012Love the recipe, can’t wait to try it! I do have to point out though, that 1 litre = 4 cups, not 5, so I’m a little confused about how much milk you’re supposed to use.
Sawsan@ Chef in disguise
/ April 5, 2012KHello Marley, glad you like the recipe. The measuring cup I use is 200 ml that makes for 5 cups in a liter. If your cup is 250ml then you will need 4 cups. Hope this helps
hemalata
/ April 5, 2012Very nice n informative post, yogurt looks so yummy.
Sawsan@ Chef in disguise
/ April 6, 2012Thank you Hemalata
Nami | Just One Cookbook
/ April 5, 2012Hi Sawsan! When you teach something, you are always very thorough! Very well-written post on homemade Greek yogurt and I’m keeping this for reference. I know I want to make it one day! Homemade must be the best!!!
Sawsan@ Chef in disguise
/ April 6, 2012Thank you Nami, I try my best to give as much information as I think a person who knows nothing about the recipe yet wants to make it will need
I am glad you found this helpful. I hope you will give this a try. It is really easy and I know you will love it
hotlyspiced
/ April 5, 2012What a great, informative post. I’ve always wanted to make my own yoghurt and now I definitely know how xx
Sawsan@ Chef in disguise
/ April 6, 2012Thank you Charlie, sounds like I have achieved the goal I set out to do
Geni - Sweet and Crumby
/ April 4, 2012I am bound and determined to try this Sawsan. You make homemade yogurt sound and look so lucsious. Your photos are stunning as always and I so appreciate the very detailed directions. I need that! Also loved the trouble shooting…read every word and once Easter has passed, I will give this a go.
Sawsan@ Chef in disguise
/ April 4, 2012I am really glad you found this helpful Geni, when you have the time to try this out please let me know if you have any questions
kankana
/ April 4, 2012very nice post with some very helpful information! My mom keeps telling me to make yogurt at home but i always feel so lazy
Sawsan@ Chef in disguise
/ April 4, 2012Thank you Kankana.
My dad is the one who keeps telling me to make my own yogurt and cheese
elsellin
/ April 3, 2012The website looks great, I like the new header!
Making yogurt seems way easier than I thought it would be!
Sawsan@ Chef in disguise
/ April 4, 2012Thank you so much Elsellin
It is really easy and it tastes better, creamier and is healthier than anything you can buy
spree
/ April 3, 2012Sawsan, a great tutorial on the ease (& benefits) of preparing our own yogurt. I make mine only slightly differently (adding powdered milk as well), but strain it like you. Great post, and lovely photos!
Sawsan@ Chef in disguise
/ April 4, 2012Thank you for your kind words Ani
I make yogurt with fresh milk that we get from people who have their own goats that they feed on fresh grass
Powdered milk is added to thicken yogurt and reduce the amount lost as whey.The powdered milk available here is cow’s milk only and I usually make yogurt from goat’s milk, I like the taste and consistency. I avoid adding the powdered milk for two reasons: it will change the flavor and I worry about the source of the milk that was made into powder.
spree
/ April 4, 2012Thanks Sawsan! Makes total sense! I have powdered goat’s milk – but of course, as you say, I don’t know the source.
Deeps @ Naughty Curry
/ April 3, 2012this is a REALLY informative post, i have been making yogurt for a year now and yet this is the 1st time im reading that white & black goats milk makes a thicker yogurt vs cows milk…. thanks for that piece of info
Sawsan@ Chef in disguise
/ April 5, 2012Glad I could help with a little piece of info Deeps
thedrivencook
/ April 3, 2012My husband and I eat so much yogurt. I bet it would save us some money to make our own! Your steps made it east to understand!
Sawsan@ Chef in disguise
/ April 4, 2012I do hope you will give this a try Ashley, it is easy, cheap and tastes great
Savory Simple
/ April 2, 2012What a great recipe!
Sawsan@ Chef in disguise
/ April 4, 2012Thank you so much
Purely.. Kay
/ April 2, 2012I simply love greek yogurt but never thought to make it myself. I think I may try this out.. its always better to make this than to buy it
Sawsan@ Chef in disguise
/ April 2, 2012It is really easy Kay and what you say is very true, home made is a much better than store bought.
If you give this a go I would love to hear what you think of it
Courtney
/ April 2, 2012Hubs tried making yogurt last month using a crockpot of all things! It turned out great, though he went for regular not Greek. The flavor is so good!
Sawsan@ Chef in disguise
/ April 2, 2012It is so good
I love how creamy homemade yogurt comes out
Eva Taylor
/ April 2, 2012We had the most incredible home made yogurt in Morocco for breakfast every day. I love it that you need not buy a fancy machine…and your yogurt looks gorgeous. I think I will try to make this on the weekend. Thanks Sawsan!
Sawsan@ Chef in disguise
/ April 2, 2012No machine needed Eva, it is really simple and I hope you’ll enjoy it if you give it a try
Kitchen Belleicious
/ April 2, 2012Oh wow! You are so daring! I love it! This will be a stretch for me but I would love to try it someday! Beautiful photos of it
Sawsan@ Chef in disguise
/ April 2, 2012It is really easy Jessica, reading about it really makes it look harder than what it really is
Kristy
/ April 2, 2012What a fabulous post Sawsan! It really was informative and makes yogurt seem a lot less intimidating. Maybe one of these days I’ll get around to trying it.
Sawsan@ Chef in disguise
/ April 2, 2012Thank you so much Kristy. It is really easy, try it out with a small amount and I promise you’ll love it
zestybeandog
/ April 2, 2012Awesome! Thanks for the useful instructions! I would love to get into making my own yogurts and cheese!
Sawsan@ Chef in disguise
/ April 2, 2012You will love it, it is easy and tastes SO MUCH better than the store bought stuff
Gourmantine
/ April 2, 2012Sawsan, thanks for summing up all the information on making yogurt. Now that you’ve presented it this way, it all looks so easy! Will have to try it soon!
Sawsan@ Chef in disguise
/ April 2, 2012I am glad you found the post helpful Gourmantine, I can’t wait to hear what you think of it when you do
Anonymous
/ April 2, 2012yummmy>>>
I always do it by the way>>home made labaneh is the best!
great!
Sawsan@ Chef in disguise
/ April 2, 2012I totally agree, home made labneh is the best
Yvette
/ April 2, 2012A great recipe and yes easy…I so love your first ‘sharp’ photo, loving the black backdrop! x
Sawsan@ Chef in disguise
/ April 2, 2012Thank you
This is my first time experimenting with black backgrounds and I loved how they made the colors pop
filingawaycupcakes
/ April 2, 2012I can’t thank you enough for this recipe. My bff is obsessed and I am sending it to her now. She will freak!
Sawsan@ Chef in disguise
/ April 2, 2012You are most welcome. It is my pleasure to help your friend make something she loves
Asiya
/ April 2, 2012Thanks for this tutorial! i recently tried making yogurt and it turned out well. The site I used suggested to add milk powder which I think altered the taste. They said it would make it creamier but next time I will leave it out.
Sawsan@ Chef in disguise
/ April 5, 2012Hello Asiya, adding powdered milk makes the yogurt thicker and reduces the amount you lose as whey. I don’t add it because it alters the taste and I don’t know the source of the milk used to make the powdered milk. Try making the yogurt the way I described here and I think you’d be satisfied
mjskit
/ April 2, 2012Great instructional post! I eat yogurt every day but have never made it. I’m sure homemade yogurt taste better and is better for you. I’ll just have to try it some day. Your instructions are great, so thanks for taking the time to provide them. Your yogurt looks delicious!
Sawsan@ Chef in disguise
/ April 6, 2012Thank you so much MJ. Since you love yogurt, I really encourage you to give homemade yogurt a try. You will never look back
Ginger
/ April 2, 2012Wow, this is such an informative and wonderful post Sawsan! You really did a nice job with this and I am excited to try this out!
Sawsan@ Chef in disguise
/ April 2, 2012Thank you Ginger, I really hope you’ll enjoy it. Once you make your own yogurt you will know that the stuff they sell on stores should be renamed
Michele
/ April 2, 2012Excellent information! Thank you very much for the reminder… I love yogurt and haven’t made it at home for many years now. I’d love to give it a try again since I eat Greek yogurt, fruit and granola practically every day!
Sawsan@ Chef in disguise
/ April 6, 2012Hello Michele
I hope this post is a push in the right direction. Since you have made yogurt at home before, you know how good it is and how easy the process is
ceciliag
/ April 2, 2012I make my own yoghurt about every week and did not know that straining it makes greek yoghurt.. you make it all sound so easy! great post.. very informative.. thanks sawson! c
Sawsan@ Chef in disguise
/ April 6, 2012Thank you Cecilia, glad you enjoyed the post
Maureen (@OrgasmicChef)
/ April 2, 2012I always make yoghurt. It’s so easy I can’t imagine buying it any more. As long as everyone leaves enough for the next batch we’re fine.
Sawsan@ Chef in disguise
/ April 6, 2012Exactly! the only problem is saving some for the next batch
Just A Smidgen
/ April 2, 2012You did such a thorough explanation of this procedure.. I’ve made regular yogurt but didn’t try the Greek, thicker version and would love to try this. I can hardly wait to see the Labaneh recipe. Beautiful creamy photos today as well:) xo Smidge
Sawsan@ Chef in disguise
/ April 6, 2012Thank you so much Smidge..The labaneh is coming very soon
mireia
/ April 2, 2012This looks a bit complicated but really worth it!!
Sawsan@ Chef in disguise
/ April 4, 2012It is really easy, give it a try and I promise it will be much easier than what it seems now
Good Cooks
/ April 2, 2012Great article Sawsan, you did an awesome job as usual.
I like to make my own yogurt too, But I recently learnt some tricks for making it, especially in winter times. I pour some warm water inside a cooler and incupate the milk with the starter inside after covering it, that way will keep the milk warm and make perfect yogurt. I have a recipe of cheese waiting, may be will have the energy now to post it after I saw your’s, haha.
Thanks so much Sonson, والله يعطيك الف عافيه
Sawsan@ Chef in disguise
/ April 2, 2012Thank you for the tip Samah, it will be helpful on cold days
Looking forward to your cheese recipe
sallybr
/ April 2, 2012Great post! I used to make my own yogurt all the time, then for some reason lost the habit. We go through A LOT of yogurt at home, I should go back to making it. You are giving me the push in the right direction…
Sawsan@ Chef in disguise
/ April 4, 2012Glad I am. Since you used to make it I don’t need to tell you how good and creamy it is and how much better it tastes
Norma Chang
/ April 2, 2012Thank you for the very clear yogurt making instructions. You took the mystery out and make it very doable.
Sawsan@ Chef in disguise
/ April 4, 2012Thank you Norma, that was what I set out to do
Rufus' Food and Spirits Guide
/ April 2, 2012I’m on board with the cheaper. We love this stuff, but it’s on the pricey side. Great tutorial.
Sawsan@ Chef in disguise
/ April 2, 2012Thank you Greg. I know what you mean about it being pricey. Homemade yogurt is not only cheaper but it tastes so much better
ChgoJohn
/ April 2, 2012What a great post, Sawsan! You’ve demystified the process for us. All you need is a little culture and you can make yogurt, sour cream, or crème fraiche.
Sawsan@ Chef in disguise
/ April 4, 2012Thank you John
Yogurt I can do, some types of cheese too but sour cream and creme fraiche are out of my league
A_Boleyn
/ April 1, 2012Unfortunately my yogurt consumption doesn’t inspire me to make it myself but your instructions seem clear and very informative. Well done with another wonderful post.
Sawsan@ Chef in disguise
/ April 4, 2012Thank you very much for your kind words
Choc Chip Uru
/ April 1, 2012I did not realise it was so simple – thanks for the wonderful pictorial
Cheers
Choc Chip Uru
Latest: Bleeding Jam Marbled Mudcake
Sawsan@ Chef in disguise
/ April 4, 2012I know, some people make it sound so difficult but it isn’t
manusmenu
/ April 1, 2012AMAZING post! My mum used to make home made yogurt when I was a child and it tasted so much better than store bought one! I really want to give this a try! THANK YOU so much Sawsan!!! <3
Sawsan@ Chef in disguise
/ April 2, 2012Thank you Manu, I am really glad you like it and you are so right. There is no comparison between store bought and homemade yogurt.
If you do give this a try I would love to hear what you think of it
manusmenu
/ April 4, 2012I will definitely let you know as soon as I try! In the meantime, there’s something waiting for you here: http://www.manusmenu.com/rotisserie-potatoes
Sawsan@ Chef in disguise
/ April 4, 2012Heading over right now
mike @ TheCulinaryLens
/ April 1, 2012This is so neat I really want to try this. I wonder if you or any of your readers know of specific brands that have the live cultures?
Sawsan@ Chef in disguise
/ April 2, 2012I live in Jordan Mike so I can’t help with brand names but you can try with a small amount and see which brand works best.I hope one of the readers can help you with a name
mike @ TheCulinaryLens
/ April 2, 2012Thank you I will do some research. I am looking forward to trying this
Chica Andaluza
/ April 1, 2012Brilliant post and exactly how I do it…didn´t realise about the differences in the milk/flavours, very interesting! Just finished dinner with a bowl of yogurt with local walnuts and honey…very nice indeed
Sawsan@ Chef in disguise
/ April 2, 2012Thank you Tanya
I love yogurt too, with honey and almonds mmmmm