Martha Stewart’s Homemade Yogurt is the epitome of simple, wholesome DIY food. With just two ingredients—milk and plain yogurt—this recipe creates creamy, tangy yogurt you can enjoy on its own or with fresh fruit, honey, and granola. Making yogurt at home is easier than you might think, and the results are fresh, customizable, and far superior to store-bought versions.
Why Everyone Will Love This Recipe
- Only two ingredients needed—milk and plain yogurt
- The process is simple and hands-off
- Homemade yogurt is fresher and cheaper than store-bought
- You can adjust the tanginess and texture by controlling the fermentation time
- It’s dairy-based and naturally low-fat
- Perfect for breakfast or snacks, topped with fruit, honey, or nuts
What Makes Martha Stewart’s Yogurt Special?
Martha Stewart’s method emphasizes the beauty of homemade yogurt—using basic ingredients and natural fermentation to create something truly special. By heating the milk to the right temperature and letting it ferment in a warm spot, this recipe brings out the perfect balance of creaminess and tanginess.
Cooking Tips
- Use full-fat milk for creamier yogurt—2% gives a good balance of richness and lightness.
- Temperature is key: Make sure the milk cools to 115°F before adding the yogurt to avoid killing the beneficial bacteria.
- Fermentation time affects texture: Letting it ferment for 4 hours yields a milder yogurt, while overnight fermentation makes it thicker and tangier.
- Wrap the jar well in towels to maintain the warmth during fermentation.
- If you prefer sweeter yogurt, add a drizzle of honey or a splash of vanilla extract once it’s finished.
Frequently Asked Questions
Can I use any type of milk?
You can use any kind of milk, but 2% milk is recommended for a good balance of creaminess without being too heavy. Whole milk will yield even creamier yogurt, while skim milk will produce a lighter texture.
What if I don’t have a thermometer?
If you don’t have an instant-read thermometer, the milk should feel hot to the touch but not scalding. You can test it by dipping your finger into the milk—it should feel comfortably warm, not hot.
Can I use a non-dairy milk?
Yes, you can use almond milk or coconut milk, but you’ll need to use a non-dairy yogurt starter to ensure the culture will work with the plant-based milk.
How long will homemade yogurt last?
Homemade yogurt will last in the fridge for up to 2 weeks if kept in a tightly sealed container.
How can I make my yogurt thicker?
The longer you ferment the yogurt, the thicker it will become. You can also strain the yogurt through a cheesecloth to create a Greek-style yogurt.
How to Store
Store the homemade yogurt in an airtight container in the refrigerator for up to 2 weeks. The yogurt will thicken as it cools, and you can stir it to adjust the consistency before serving.
How to Freeze
You can freeze homemade yogurt, but the texture will change once thawed. It’s best to use frozen yogurt for smoothies or recipes rather than for serving on its own.
Ingredients
- 1 quart 2% milk
- 3 tablespoons plain low-fat yogurt (as a starter culture)
How to Make Martha Stewart’s Homemade Yogurt
- In a large saucepan, pour in 1 quart of milk. Cook over medium-high heat until the milk reaches 180°F on an instant-read thermometer, stirring occasionally to prevent scorching. This should take about 5 to 7 minutes.
- Once the milk reaches 180°F, remove it from heat and let it cool down to 115°F. This is the ideal temperature for adding the yogurt culture.
- In a separate bowl, whisk together 3 tablespoons of plain yogurt with 1 cup of milk until smooth. Then, slowly add the yogurt mixture into the remaining milk, stirring gently to combine.
- Pour the mixture into a 1-quart mason jar. Cover the jar loosely with a lid or cloth.
- Wrap the jar (without the lid) in 2 clean kitchen towels, completely covering the sides and top. Place the jar in a warm spot, such as an oven with just the light on or a warm countertop, and let it sit undisturbed for 4 to 5 hours or overnight. The longer you leave it, the thicker and tangier the yogurt will be.
- Once the yogurt has set, refrigerate the jar uncovered for about 30 minutes to cool. Afterward, screw on a tight-fitting lid and store it in the refrigerator. Enjoy chilled, topped with fruit, honey, or your favorite toppings.
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