Martha Stewart’s Homemade Yogurt Recipe Is Ultra-Creamy and Costs Less Than the Store-Bought Kind

Out of Martha Stewart’s many iconic recipes, her homemade yogurt recipe is one she makes every Saturday. (Read our exclusive interview with Stewart for the lowdown on her weekly yogurt-making routine). If you’ve never made yogurt before, there’s no need to worry as it only requires two ingredients and no fancy machine. Sounds like your next DIY food project, and the best part is that it’s cheaper buying a tub of yogurt at the store. Here’s the simple method to follow so that you too can make your own yogurt like Stewart!

The basics of making yogurt

Making yogurt involves mixing heated milk with live active bacteria cultures. As the mixture sits, the bacteria turns lactose (the sugar in milk) into lactic acid. This results in a thick and tangy yogurt. However, this mixture can be strained to remove the whey for other varieties such as Greek yogurt and labneh (or yogurt cheese).

Is it really cheaper to make your own yogurt?

Although store-bought yogurt is convenient, you’ll save money by making it at home. The bulk of the cost for homemade yogurt is the milk, which can cost under $5 for a gallon of milk. This is less than a 32-ounce tub of Greek yogurt sold for $7 and the same amount of plain nonfat yogurt priced at $6. So, you can produce a quart of your own homemade yogurt without the steep price tag.

What is the best milk for making yogurt?

For her yogurt recipe, Stewart uses two-percent milk for less fat. But, nonfat milk works fine too or opt for whole milk to produce a richer-tasting yogurt. Just make sure the milk is fresh to ensure flavorful and creamy results.

Stewart’s 2-ingredient creamy yogurt recipe

See below for the recipe and video to whip up Stewart’s homemade yogurt recipe at home. All you need is milk and a few tablespoons of yogurt (she uses yogurt from her previous batch to make a fresh one). The finished yogurt isn’t strained so it won’t be as thick as Greek yogurt if you’re following the recipe to a T. Still, it’s delicious served with fresh fruit, honey and granola, blended in a smoothie or used for a marinade—just to name a few.

Homemade Yogurt

Ingredients:

• 1 quart 2-percent milk
• 3 tbsp plain low-fat yogurt (this acts as the yogurt starter for the batch)

Directions:

• Active: 20 mins
• Total time: 8 hrs.
• Yield: (1 quart) 6 to 8 servings

1. Place milk in a large saucepan over medium-high heat; cook until it reaches 180°F on an instant-read thermometer, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115°F.
2. Whisk together 1 cup milk and the yogurt.
3. Stir into remaining milk.
4. Transfer to a 1-quart mason jar.
5. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours or overnight.
6. Refrigerate uncovered jar; when it’s cool to the touch, about 30 minutes, screw on a tight-fitting lid.
7. Note: Keep the yogurt stored in an airtight container in the fridge. Consume within two weeks.