How to Make Natural Yogurt

Updated April 17, 2017

Making yoghurt at home is relatively easy. You will need a metal pot, milk, natural plain yoghurt, thermometer, spoon and container to store it in. It is possible to make yoghurt without a yoghurt maker if you follow these simple instructions.

Fill the pot with water and heat it to a boil on the stove This is to sterilise the equipment before beginning to make the yoghurt. Add your spoons, wire whisk and thermometer. Empty the hot water in the sink. Put the pot on the stove.

Add one quart of milk to the pan. Add the 2 tbs of honey or sugar and 1 tsp of unflavored gelatin. Stirring constantly with a metal whisk, heat the milk to 93.3 degrees C. Measure the temperature using the food thermometer. When it reaches that temperature take it off the stove. Let the milk stand and cool to a temperature between 43.3 to 46.1 degrees C. This temperature lets bacteria ferment the milk to make yoghurt.

Stir the 2 tbs of yoghurt into the milk in the pot. Use a spoon or wire whisk to stir. Cover the pot with a lid. Keep the temperature at 43.3 to 46.1 degrees C. Put the pot in an oven with a pilot light that is on; this is enough heat to keep it warm. Another method is to set the pot on an electric warming pad used for back pain or put in the pot in a warm draft-free cupboard.

Let the yoghurt sit for six to seven hours before you look at it. The longer it sits, the more acidic the yoghurt will taste. It may have a layer of liquid when you look at it, which you can mix with a spoon or remove completely.

Stir the yoghurt with a spoon well. Pour the yoghurt into clean containers with lids and refrigerate immediately. It should be used in 10 days or less. Keep in the refrigerator at a temperature of at least 4.44 degrees C. Mix with fresh fruit or canned when serving.


Wash any spoons, containers, whisks and measuring cups with hot soap and water before using. Dry well. Wash hands before and after handling food.

Things You'll Need

  • Large metal pot with lid
  • 1 quart whole or 2 per cent milk
  • 2 tbs natural unflavored yoghurt
  • 2 tbs sugar or honey
  • 1 tsp unflavored gelatin for thickening
  • Food thermometer
  • Large spoon
  • Container for storing yoghurt
  • metal wire whisk
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About the Author

Joan Russell has been a freelance writer for many years. She writes on variety of topics, including food, health, gardening, travel and education. She's written for the Christian Science Monitor, IGA Grocergram, Home Cooking, Atlantic Publishing and Duclinea Media. She has a B.A. in journalism/communications from the University of Bridgeport and an A.S in food service management from Naugatuck Valley Technical Community College.