Homemade yogurt recipe without a yogurt maker

Have you ever made homemade yogurt recipe? You may be wondering how to make it without a yogurt maker… Actually, it’s quite simple, all you need is a pan, an oven and some empty pots!

After some friends told me about their oven technique for making yogurt.

I wanted to try it one night when I only had one yogurt left and I knew that the next morning my two kids would want one.

So I tried this recipe of homemade yoghurts very easy to make.

I advise you to prepare them in the evening so that they spend the night in the oven (turned off, I reassure you). They will then keep for two weeks in the fridge.

Come on, I’ll explain it all to you below!

Homemade yogurt recipe without a yogurt maker

What ingredients do you need to make this easy homemade yogurt recipe?

whole milk
plain yogurt. You can also use sheep’s milk, it will be a real treat. My sister made it for us on a family weekend and the kids loved it.

That’s all you’ll need, unless you want to flavor your yogurt with citrus peel for example, vanilla, chocolate/cocoa, or even sweeten it if you want, etc.

If you want to flavour your yoghurt, here are some tips as not all flavourings are added at the same time.

For example, if you want to add vanilla or zest, put it in the milk at the very beginning of the cooking process so that it infuses the preparation.

For the sugar, put it at the end of the reduction, so that it has time to dissolve without caramelizing.

recipes ideas:

These yogurts will be perfect to eat as is with a little sugar or jam, but here are some recipe ideas that I really like and in which you can use them:

Here are also some ideas for jams that you can put in the bottom of the yogurt for a pure treat:

To do this, place a spoonful of jam in the bottom of your jars and then prepare your yogurts as indicated in the recipe below. You can of course add a spoonful of jam to your yoghurt after preparing it.

Ingredients

1 liter whole milk
1 plain yogurt

Instructions

Pour the milk into a saucepan and heat over low heat. When it boils gently, let it reduce by about 30%, which takes about 30 minutes.
The more the milk reduces, the more consistent the yogurt will be.
Stop, cover with a clean dry cloth and let it cool down to 40-50°C.
You can check with your finger, it should be warm but not hot.
Add a commercial yogurt and mix well.
You can use 1/2 yogurt per liter of milk, but I like yogurt that has staying power, so I use a whole one.
Strain the milk into the jars to remove the small skins from the cooking process.
Put them in glass jars and close them with a lid if they have one or with cling film. The latter should be airtight.
Place the jars in an empty baking dish.
Put in the oven at 45°C to 55°C (depending on your oven) for 20 minutes and then turn off the oven leaving the door closed (and without opening it, as it must retain heat).
Then let them rest overnight.
When the yogurts have set, place them in the refrigerator, where they will become a little firmer.
They will keep for about 15 days in the refrigerator.

Notes

If you want to flavour your yoghurt, here are some tips as not all flavourings are added at the same time.
For example, if you want to add vanilla or zest, put it in the milk at the very beginning of the cooking process so that it infuses the preparation.
For the sugar, put it at the end of the reduction, so that it has time to dissolve without caramelizing.

If you make my Homemade yogurt recipe and you like it, don’t hesitate to tag me on Instagram or on Facebook so that I can see the result and share it myself…

Just to let you know I am French and I translate my recipes. Be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!

Homemade yogurt recipe without a yogurt maker {in the oven}