There’s something satisfying about turning two simple ingredients into a whole batch of creamy, homemade yogurt overnight — no machine, no fuss, just milk, a starter, and a bit of warmth. This is one of our regular staples here, and it pairs perfectly with a bowl of homemade muesli for breakfast.
I filmed the whole process this week if you want to see it start to finish — come make it with me.
Homemade Yogurt Recipe
Ingredients:
- 2L milk
- 1 cup yogurt (a starter from the store, or saved from your previous batch)
Method:
- Heat the milk to 43°C.
- Once heated, remove from the heat and stir in the yogurt starter.
- Cover the pot in blankets, or place it in a wonderbag (that’s what I used) to hold the warmth.
- Leave it overnight and enjoy the next morning.
For a creamier texture: strain the finished yogurt through a muslin cloth — this pulls off extra whey and leaves you with a thicker, richer set, closer to a Greek-style yogurt.
A note on the starter: once you’ve made your first batch, save a cup of it to start your next one — you only need to buy a starter once, and then the cycle keeps going from your own kitchen.
Want more recipes like this one, plus printable versions for your kitchen? Homemade Yogurt & Muesli — Make It With Me
There’s something satisfying about turning two simple ingredients into a whole batch of creamy, homemade yogurt overnight — no machine, no fuss, just milk, a starter, and a bit of warmth. This is one of our regular staples here, and it pairs perfectly with a bowl of homemade muesli for breakfast.
I filmed the whole process this week if you want to see it start to finish — come make it with me. <!– Paste your YouTube video URL here to embed it, e.g. https://youtube.com/watch?v=your-video-id –>
Homemade Yogurt Recipe
Ingredients:
- 2L milk
- 1 cup yogurt (a starter from the store, or saved from your previous batch)
Method:
- Heat the milk to 43°C.
- Once heated, remove from the heat and stir in the yogurt starter.
- Cover the pot in blankets, or place it in a wonderbag (that’s what I used) to hold the warmth.
- Leave it overnight and enjoy the next morning.
For a creamier texture: strain the finished yogurt through a muslin cloth — this pulls off extra whey and leaves you with a thicker, richer set, closer to a Greek-style yogurt.
A note on the starter: once you’ve made your first batch, save a cup of it to start your next one — you only need to buy a starter once, and then the cycle keeps going from your own kitchen.
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Remember to share your homemade creations with us on Instagram and follow along on Youtube!
With Warmth,
Marlé
