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Homemade Yogurt

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“I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.”
8 cups

Ingredients Nutrition

  • 12 gallon whole milk (can use lowfat or skim milk)
  • 12 cup mahdzoon or 12 cup yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures")


  1. Bring milk to just a boil and then set aside to cool.
  2. Cool just enough not to bite the finger to touch, (about 120°F).
  3. Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
  4. Mix well by stirring the starter in, and cover.
  5. Completely cover the bowl with towels top and bottom to maintain an even temperature.
  6. Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
  7. Refrigerate for 8 hours before serving.
  8. To store, keep in refrigerator.
  9. If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.

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