Homemade Yogurt by Sy

"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."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
12hrs 45mins
6 cups


  • 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.)


  • 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).
  • Turn off heat and let cool to 115 degrees.
  • As the milk is heating up and then cooling add 3-4 tablespoons of cultured yogurt in a cup.
  • Let sit at room temperature (about 70 degrees).
  • When the milk has cooled to the correct temperature, add some to the cup with the yogurt.
  • Next stir well and then add back into the pot of milk, stir.
  • Next take a clean glass jar/ovenproof bowl and pour the milk into it, stir well.
  • Cover the jar/bowl with plastic wrap and then a dish cloth.
  • 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).
  • 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!
  • Refrigerate!
  • NOTE: The longer you let the yogurt stay under the heat lamp, the more tangy the yogurt will taste.
  • The amount of yogurt starter used is another factor in the success of the finished yogurt; too much or too little is no good.
  • Also, the environment in which you place the jar/bowl can effect the finished yogurt as well.
  • 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.
  • 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.
  • (I have also used my microwave convection oven, but not the microwave feature).

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  1. I followed Sy instruction except for the heating: i used the 40°C (104°C) funcion of my oven.<br/>It turned out very light and not sour at all. Delicious with honey! A really excellent and healthy dessert!<br/>I will try with differen yogurt starter from different trade marks! <br/>Note: we have only halogen and LED lamps, which would not produce enoght heat.<br/>Thanks a lot for posting this recipe!
  2. 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 drink.my kids went crazy over it!!! i will be making this on a regular basis from now on!


Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!
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