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Homemade Yogurt + Bounty Yogurt Recipe (VIDEO tutorial)

Creamy Homemade Yogurt

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  • Total Time: 8 hrs
  • Yield: 3.3 liters 1x


  • 3 liters of fresh raw cow’s milk
  • 300 g of yogurt


  1. Pour the milk into pot and heat it up to 40°C/104°F. Stir it from time to time to heat it evenly. You can heat your milk up to 90°C, however, in this way the milk will be pasteurized and some useful bacteria and nutritious constituents won’t be there for you to their full extent.
  2. When heated, pour in your additional yogurt and mix well. With this you will bring the bacteria that feeds with lactose (a sugar naturally present in milk) into milk. The product of the bacteria digestion is called lactic acid which has beneficial effect on our gut. The process where the sugars are converted into lactid acid is called lactic acid fermentation. If you have any probiotics in capsules (dietary supplements, you can add these too, it will enrich the flavor of the yogurt and lactic acid bacterial diversity (Lactobacillus bulgaricus, lactobacillus acidophilus, …).
  3. Pour the heated milk with bacteria into jars of your choice. I like to use glass jars which I wash well before using them.
  4. Cover the jars with lids and place them to a warm place for 7-8 hours (temperature between 38-41°C/100-105°F), whether it is oven, dehydrator or heating chamber. I use dehydrator which I set to 40°C for 8 hours. It that time the lactic acid bacteria will multiply. The bacteria that thrive in the warm environment are called thermophilic.
  5. When done, transfer the jars to a fridge and let it cool. In the fridge, the process of fermentation continues. This time, the pyschotrophic bacteria that thrive in cold environment do their job. Yogurt congeals and it also gets its distinctive sour flavor. Enjoy!
  • Author: Natasha Krajnc
  • Prep Time: 8 hrs
  • Category: side dish
  • Cuisine: European, Asian, Middle Eastern