Total Time
12hrs 45mins
Prep 45 mins
Cook 12 hrs

Home made yogurt is fun and easy to make, especially when made to your liking. That is, you can use regular milk, non-fat milk, goat milk... and/or add cream to taste. While traveling throughout the "Near East" I had a chance to taste many variations of yogurt, especially Turkish and Iranian yogurts. The recipe below is one with a rich creamy taste.

Ingredients Nutrition

  • 4 cups milk
  • 2 cups half-and-half
  • 3 -4 tablespoons cultured yogurt (I prefer using Erivan Acidophilus Yogurt with live yogurt cultures and unhomogenized whole milk.)


  1. Place the milk and cream into a pot and bring to almost a boil. Making sure you don't burn the milk on the bottom of the pot (A non-stick pot if possible).
  2. Turn off heat and let cool to 115 degrees.
  3. As the milk is heating up and then cooling add 3-4 tablespoons of cultured yogurt in a cup.
  4. Let sit at room temperature (about 70 degrees).
  5. When the milk has cooled to the correct temperature, add some to the cup with the yogurt.
  6. Next stir well and then add back into the pot of milk, stir.
  7. Next take a clean glass jar/ovenproof bowl and pour the milk into it, stir well.
  8. Cover the jar/bowl with plastic wrap and then a dish cloth.
  9. Take a clip-on desk lamp (shade and with a 75 watt bulb) and point it toward the surface of the jar/bowl (about 6 inches away).
  10. Let the jar/bowl with the milk and yogurt starter incubate under the heat lamp for about 8 to 12 hours. I prefer 12 hours, with the finished yogurt having a nice tangy taste and consistency!
  11. Refrigerate!
  12. NOTE: The longer you let the yogurt stay under the heat lamp, the more tangy the yogurt will taste.
  13. The amount of yogurt starter used is another factor in the success of the finished yogurt; too much or too little is no good.
  14. Also, the environment in which you place the jar/bowl can effect the finished yogurt as well.
  15. For example, if you are placing the jar/bowl of milk in a 80-85 degree kitchen area you can reduce the time it sits under the lamp. Or in some cases no lamp is needed.
  16. Further, you can use a conventional oven which has been heated to 200 degrees and then turned off. Then place the jar/bowl with the milk & yogurt starter inside the oven for about 2 to 4 plus hour.
  17. (I have also used my microwave convection oven, but not the microwave feature).
Most Helpful

I followed Sy instruction except for the heating: i used the 40°C (104°C) funcion of my oven.
It turned out very light and not sour at all. Delicious with honey! A really excellent and healthy dessert!
I will try with differen yogurt starter from different trade marks!
Note: we have only halogen and LED lamps, which would not produce enoght heat.
Thanks a lot for posting this recipe!

awalde January 30, 2011

This yogurt is 100 times better than store bought!!! i bought a 5c yogurt maker at a yard sale for a dollar. i used 3c whole milk,1c half and half,and 4Tbsp organic "greek" yogurt. i followed Sy's directions, except i put the yogurt into the sterilized jars and turned the thing on. i actually forgot about it and left it on for 16 hours....but the yogurt was SO GREAT!--not too sour like i thought it would. it was a little thin, so i added a little sugar and vanilla,and gave some to my kids as a yogurt kids went crazy over it!!! i will be making this on a regular basis from now on!

TnT'smom May 10, 2006