• 2 liters whole milk
  • 2 tablespoons plain yogurt (unsweetened)


  1. Heat the milk until it reaches 80 °C making sure it doesn’t go above 90 °C. Once it reaches the right temperature remove from heat. If you don’t have a thermometer you just have to look closely at the milk and as soon as you notice the first bubbles on the edge of the pot, remove from heat.
  2. Let it cool down to 45 °C. (You can put the pot in an inverted water bath, that is, in ice water, and mix to help it cool faster). Again, if you don’t have a thermometer, once the mixture is lukewarm (similar to a bath temperature), then it’s ready.
  3. Add two tablespoons of yogurt to a cup of lukewarm milk and stir well until the yogurt is well dissolved. Then put it back into the milk mixture.
  4. Wrap the pot in kitchen towels or cloth and place it inside the cooler or oven (to keep its warm temperature for as long as possible), for at least 8 hours or up to 24 hours. Once 8 to 12 hours have passed, refrigerate it for at least 2 hours to give it a thicker texture.
  5. (Optional step) Upon completing the previous steps, if you want the yogurt to have a thicker consistency, you can strain it. To do this place a strainer over a bowl and cover the strainer with a cheesecloth. Pour the yogurt on top of the cloth and let it drain (the yogurt and whey will separate) until it has the texture of your choice. To make a Greek type yogurt you must wait at least 4 hours. The final texture will depend on your personal preference, but if you leave it for too long it will resemble the texture of cream cheese, more than anything else.


The longer you leave the yogurt to ferment, the more acidic it will become. For my family, between 8 and 12 hours is the ideal time, if I leave it any longer my daughters don’t like it because it’s too acidic for their taste.

Keywords: ferment, home made yogurt