How to Make Homemade Yogurt - No Machine Required

In this YouTube video Mary from Mary’s Nest Cooking School demonstrates how to make homemade yogurt without using a yogurt maker or other machine. All you need is a bowl.
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[MarysNest]

Hi Sweet Friends, Hope you all enjoy this video where I share how I make homemade yogurt without a machine. If you have any questions, please leave them here in the comments. I'm so happy to help in anyway that I can. Love, Mary

[jodellaoverman]

I love how she looks after family with lower means. Most cooking on internet, most cant even find the ingredients to make product or they use most expensive ingredients. You made me smile so heart filled and very warm person. Thank you !!!

[nancycurtis]

Hi Mary...I have been making homemade yogurt for about 45 years and turning that into Greek yogurt for about 20 years. I got into making yogurt, grinding wheat for baking, and making anything that can be made at home in the early to mid-1970’s at the beginning of the “health food” era. I have always used pasteurized milk. I prefer using whole milk but have used both 1% and 2% as well. I always add about a fourth of a cup of powdered milk to each half gallon of liquid milk as it produces a thicker yogurt. I have also many times used whole milk but have added one or two cups of heavy cream to use it as a dessert yogurt with fresh fruit. I have also use evaporated canned milk, straight not diluted, to milk lovely yogurt. I have mainly used electric yogurt makers but have discovered that you can use canning jars, a towel and a heating pad set on low or even an old fashioned glass lined wide mouth thermos...works great. My second daughter, 4th child, born in November was a VERY picky eater but she loved my homemade yogurt drizzled with a little honey or with pineapple or strawberries. I always knew I could get her to eat that. I have a wonderful recipe for a homemade yeast bread made with plain yogurt. Years ago I bought a wonderful book on how to make yogurt...it is called, “Sophie Kay’s yogurt Cookery”, with recipes and instructions on how to make homemade yogurt and lots of recipes on how to cook with and enjoy your own homemade yogurt....highly recommend it. Copies can usually be found on eBay at pretty cheap prices. I would love to see your raw yogurt recipe as I have never made any with raw milk. I pretty much always drain enough whey to turn it into Greek yogurt or all of the whey to turn it into yogurt aka Yo-cheese to use in place of commercial cream cheese. I grew up in Irving, as did my Mom and Grandfather after my great-grandparents settled in what would become Irving in 1880 and I have adult children living In Arlington, Lewisville and in Sherman...also have daughters in Tyler, Gilmer and in Kingsport, Tennessee and we still live in east Texas...in the Henderson area where we have been for almost 39 years. Do enjoy your videos so much. I hope more and more people will realize that SOOOO many food items can be made at home, are fairly easy to do and are way cheaper than buying them at the grocery stores. Good job!

[constanzehancock]

I think just for newbie’s you should tell them not to use a wooden spoon to stir the milk while bringing it up to 180 degrees. Number one wood is porous which will release a woody taste to the yoghurt, but also since wood is porous it will add germs to your yogurt. Always use clean stainless steel utensils.

[cathyturner]

Thank you for this informative video. A detail you did not mention that your viewers may find useful is that if you buy store cultured yogurt as your starter, you can freeze small portions for future batches of homemade yogurt. You can also use your existing yogurt, but in my experience that culture gets weaker over time—probably from contamination. It’s mostly helpful to know that freezing won’t kill the culture.

[annat]

I would love to see the raw milk version. I’m loving your videos. Love how informative and detailed you are, it’s so hard to find videos like that, thank you!!!

[gabrielel-assis]

Just in case you're interested..
When you strain plain, cultured yogurt, the end product is called labneh (pronounced: Lub - Ney). it has a consistency close to that of sour cream. In fact, many home cooks use the sweeter or less tangy kind as a substitute for sour cream in cooking and sauces. In Middle -Eastern countries, it's mainly used as a sandwich spread and is often present on the breakfast table drizzled with olive oil and accompanied with olives and fresh herbs and vegetables. A little bit of yogurt is dissolved in the whey which comes out from making labneh, it's lightly salted, and refrigerated. This is drunk on hot summer days as a thirst quencher. It's called Ayran (pronounced: Eye - run). sometimes Ayran is lightly flavored with mint and/or garlic.

[yafalamm]

This was a wonderful video. I teach Science and I refer my students to your fermentation vinegar videos as well as your yogurt making videos. Please keep up the good work. We need more people like you teaching these skills.
😀

[Fastidious]

I think this video is lovely and it addresses some of the issues in our societies, the people that cannot afford healthy food and are left with processed, unhealthy alternatives. This homemade yoghurt and many more of your recipes/tutorials should be adopted wherever there are people that need food banks. Community kitchens. Community looking out for each other. My grandmother and grandfather used every piece of everything. They wasted nothing. As kids we had elderberry cordial, toffee apples and ginger beer (non alcoholic). At my 52 years of age, only now am I starting to explore the healthy ways to live. Thank you Mary.

[audreylarsen]

I tried your yogurt recipe today for the second time. I made the first yogurt exactly as written. I decided that I wanted to make two changes. I wanted it a little more tangy and I wanted it thicker. In both cases you had that covered as well. That was without a doubt the best yogurt I have tasted. Thank you so much for the clear directions.

[josephxerri]

The best part of these videos is your smile.... I just did mine let's hope for the best... stay safe

[annew]

I learned to make yogurt from an Iranian friend many years ago. She cultured the milk from her previous plain yogurt, same as you did 1 cup to a gallon of milk, . She did it in a crock pot, preheated the oven to 250' F then set the crock pot in the oven, covered, and then turned off the oven. She went to bed and left it in the warm oven overnight and had a gallon of perfect yogurt the next morning. She cooked with yogurt a LOT. Yum Yum. I love your videos!

[MrsLovelyPendragon]

I'd like to see ultra pasteurized version as well...
Also, I LOVE the breakdown of cost! Homemade and nutritious doesn't mean *expensive* ❤️

[minaswitzer-yang]

I really love how you make this accessible to people who may not have the ability to buy organic brands, assuring that even using the cheapest brand is still better than resorting to fast/processed foods. God bless you and the work you are doing!!! I look forward to watching your other videos!

[Alisha_]

You are keeping me company on a very hard day. You are lowering my anxiety, thank you!!

[victoryak]

I love watching these videos because I learn so much and I want to try some of these recipes but also because she relaxes me and puts me in a better mood! Her genuineness and warmth is almost therapeutic 🙂

[RiceaRoni]

I never knew what homogenized meant. It just has always been around. Thank you. I do buy the grassland when I can find it. I remember milk being delivered in glass bottles with paper caps. Wish we still had that still. It tasted so much better. Also remember soda in glass bottles that you returned and were reused. All of the plastic disposables are ruining our world.

[katydidiy]

For years I kept the milk and starter on a rack over a heating pad (low setting) and wrapped in a down jacket. It works. Then I got an Insta pot. It has a yogurt setting and doesn't use pressure. You can set the timer for your desired time, usually 6-8 hours and it will shut off automatically. Of course you will put the cover on and it will hold until you can get to it. I just love it! I strain it till it's thick, less sour and it's a great substitute for sour cream. To extend it's keeping time I place a small piece of plastic wrap directly onto the yogurt, then snap on a lid or more plastic wrap on top of the container. It keeps for weeks (If it lasts that long😎) just don't forget to save some for your next batch!

[MMMoore]

Hi Mary, nice to see you again. Here in New Zealand our cows are grass fed which is good. Our weather is more temperate so we are all outside a lot! I wanted to say that I make my yoghurt similarly except that I use whole milk powder. When I want thicker yoghurt, I add more powder, at a rate of 1 1/2c powder to 1L cold water. Thanks, kind regards, Michele

[marianne]

Interesting comment about the thick bowls. I collect fine bone china, and maybe others have also noticed that when having a cup of tea in the fine china it stays hotter longer in comparison to a thicker pottery mug. There is a very good reason for this. The thicker the vessel, the more heat is conducted to it and the faster the heat is diffused to the surrounding air. The thin china keeps the tea hotter because there is less diffusion and there is less mass between hot tea and the surrounding air. I think your pottery bowls would actually not keep the heat in very well but the large size is why they stay warm. A metal spoon would also cool the milk down faster as the heat is also dissipated through the metal of the spoon. Yes, I know I am pedantic but I do like facts. Anyway, Thank You for your Video, I found it very interesting.