Krystle D.: "I always have a blast making my own homemade yogu…" Read More

Store-bought yogurt is convenient, but homemade yogurt is head-over-heels better. While it does take time to incubate, most all of that time is hands-off. Try making it using whole milk. Then, to get things started, you need mere teaspoons of prepared yogurt containing bulgaricus and thermophilus cultures. After you bring the milk to a boil and subsequently cool it comes together inside the oven, where the heat from a lightbulb is enough to kick the process in gear.


  • milk (2 lt.)
  • 2 teaspoons yogurt (containing bulgaricus and thermophilus cultures, may substitute Greek yogurt)


  1. Bring the milk to a boil.
  2. Let the milk cool to 35–40C.
  3. Place the 2 teaspoons of yogurt in a plastic container and add 2 tablespoons of warm milk.
  4. Stir with a spoon until it has blended completely in the milk, then add 2 more tablespoons and stir well again. The yogurt must be perfectly incorporated and blended, there must not be any lumps.
  5. Add the remaining milk and stir to incorporate well for at least one minute.
  6. Replace the lid on the container and place it in the oven.
  7. Place a white plate on the oven’s dripping pan and on the plate place a light bulb.
  8. Close the oven door, since the light bulb’s wire is thin it will not be a problem and turn on the light bulb. A 40W light bulb will provide just the right amount of heat to foster the reproduction of the lactobacillus and saturate the milk turning it into yogurt in 3 hours. After 3 hours, remove the lid from the container and “knock” on the side of the container with your knuckles to check if the milk surface is liquid or solid. If it’s liquid, leave it in the oven for an additional 30 minutes before checking it again.
  9. If the milk surface is solid and thick, replace the lid and carefully bring the container to the refrigerator and leave it there overnight before using it the next day. (The yogurt develops from the bottom to the top, therefore the surface is the last part to thicken.)
  10. Don’t forget to save a teaspoon of yogurt to be able to make it again, it gets better each time and you can repeat this process for years.
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NutritionView more



CaloriesCalories from Fat
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Calories from Fat
Total Carbohydrate0g0%
Dietary Fiber
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Krystle D. 3 Jun 2015
I always have a blast making my own homemade yogurt recipes; but, this one is all around the greatest one I have prepared to date. The yogurt had loads of wholesome goodness to it and it had a fluffy, yet feathery texture just like store bought yogurt. I will put together this recipe again and would rank this champion recipe at 5 stars.