Everything you need to make yogurt at home: equipment, milk, temperatures, timing and step-by-step methods for consistent results.
Savory Greek yogurt recipes beyond the dip bowl These four savory Greek yogurt recipes take plain Greek yogurt past the dip bowl: a lemon-garlic yogurt-marinated chicken, an herbed yogurt sauce for roasted vegetables or fish, a creamy salad dressing and a savory yogurt bowl with spiced chickpeas. Each one is adapted from a USDA MyPlate…
What Is Kite Hill Almond Yogurt? Kite Hill almond yogurt is a dairy-free, plant-based yogurt alternative made from almond milk and live cultures. The brand sells two yogurt lines: an original almond milk yogurt (plain, plain unsweetened, vanilla and fruit flavors) and a higher-protein Greek-style line that adds soy protein. Every product contains almonds, so…
How Greek yogurt compares with regular yogurt, what the protein research shows, and seven easy breakfast ideas with low added sugar.
How to make yogurt starter at home To make yogurt starter, culture a batch of yogurt from fresh plain yogurt with live cultures or a starter packet, then set aside ¼ cup per quart before anyone eats from it. Keep it sealed in the refrigerator and use it within 5 to 7 days, or freeze…
How to make yogurt without starter culture To make yogurt without starter from a packet, borrow live bacteria from something you already have: plain store-bought yogurt labeled with live cultures, a spoonful of your last homemade batch, or a probiotic capsule. Skip “wild” methods such as chili stems, lemon juice or milk left on the…
Yogurt temperature: the short answer Yogurt temperature matters at four points. Heat the milk to about 180–185°F (82–85°C), cool it to 108–115°F (42–46°C) before adding starter, and incubate standard yogurt near 110°F (43°C). Once it sets, chill it at 40°F (4°C) or below. Mesophilic and probiotic capsule cultures need different incubation temperatures. Temperature decides which…
Instant Pot yogurt: what the Yogurt program does Instant Pot yogurt is homemade yogurt made with the cooker’s Yogurt program. On Duo models, the More setting heats the milk to pasteurize it (the display reads “boiL”), and the Normal setting then holds the cultured milk warm for 8 hours by default. You supply the milk,…
How to make frozen yogurt at home To make frozen yogurt, dissolve ⅔ cup sugar in ½ cup warm milk, cool it, whisk in 3 cups of thick plain yogurt and chill. Churn the mix in an ice cream maker until it looks like soft-serve, then freeze it until firm. Without a machine, freeze it…
These four Greek yogurt dip recipes all start with plain Greek yogurt: a cucumber-dill tzatziki, a ranch-style herb dip, a cumin-spiced beet dip and a cinnamon-vanilla fruit dip. None needs cooking, each takes 15 minutes or less of hands-on time, and each makes about 2 cups, or 8 servings of 1/4 cup. Thick Greek yogurt…
How long does homemade yogurt last? Homemade yogurt kept in the refrigerator at or below 40°F (4°C) is best eaten within 14 days, according to University of Illinois Extension. Frozen at 0°F (−18°C), it keeps good quality for 1 to 2 months. Never leave it at room temperature for more than 2 hours, or 1…