Homemade yogurt or kefir Recipe
Global · Condiment · 5 min total
Make your own creamy, tangy yogurt or kefir at home with just two ingredients and a bit of patience. This recipe yields a versatile base for smoothies, dressings, or eating plain.
5
min prep
min prep
4
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 4 cups whole milk (or 2% milk)
- 2 tablespoons plain yogurt with live active cultures (or 2 tablespoons kefir grains for kefir)
Instructions
- Heat milk in a saucepan over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching. If using a thermometer, check temperature; otherwise, heat until small bubbles form around the edge and milk is steaming.
- Remove from heat and let milk cool to 110-115°F (43-46°C). Stir occasionally to speed cooling. You can place the pot in a cold water bath to cool faster.
- In a small bowl, whisk a cup of the warm milk with the yogurt (or kefir grains) until smooth. Pour this mixture back into the pot and stir gently to combine.
- Pour the mixture into clean jars or a container. Cover with a lid or plastic wrap. Incubate in a warm place (e.g., oven with light on, yogurt maker, or wrapped in a towel) at 110°F (43°C) for 6-12 hours for yogurt, or 12-24 hours for kefir. The longer it sits, the tangier it becomes.
- Check for doneness: yogurt should be set like custard; kefir should be slightly thickened and bubbly. Refrigerate for at least 4 hours to stop fermentation and thicken further. For kefir, strain out the grains before refrigerating if desired.
Tips
- For thicker yogurt, strain through cheesecloth for a few hours to make Greek-style yogurt.
- Store homemade yogurt or kefir in the refrigerator for up to 2 weeks. Reserve a few tablespoons to use as a starter for your next batch.
- If using kefir grains, rinse them with cool water between batches and store in fresh milk in the fridge if not using immediately.
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