In addition to often being much healthier than those sold in supermarkets, homemade yogurts are very simple to make and infinitely customizable. We reveal all our tips and tricks for making them a success, even without a yogurt maker.
The basics of homemade yogurt
Introduced to Europe by the Turks at the beginning of the 11the century, yogurt is a preparation made from fermented milk. During fermentation, lactic acid bacteria, called “ferments”, will transform the milk sugar – lactose – into lactic acid, which will give the yogurt its creamy texture and slightly acidic taste. When consumed, it is these bacteria, still alive, which soothe our intestinal flora.
In France, it is King François 1er who, following stomach aches, would have imported this dish in the middle of the 16e century, and its success is such that France is now one of the largest consumers of yogurt in Europe.
Choice of milk
For this recipe, you can use animal milk (cow, sheep, goat, etc.) and/or vegetable milk (soy, almond, rice, etc.), but it is important to note that the final result will differ depending on your choice. Vegetable milk, rich in water, will give a less creamy yogurt. It is therefore preferable, if you wish to use this type of drink, to opt for soy milk in order to obtain a texture close to “classic” yogurts.
The best option remains fresh or pasteurized whole milk, which will produce firm and creamy yogurts.
Method
In order for the milk to ferment properly, you must add lactic ferments purchased in pharmacies. But you can also use a natural yogurt which already contains these ferments. You can of course use a yogurt from your own production, provided that it is not too old (2-3 days), to prevent the ferments from losing their effectiveness. If you use yogurt instead of ferments, beat it well with a whisk before adding the milk so that the final texture is uniform.
For fermentation to take place, the milk must be cold or at least lukewarm, in fact the ferments are only activated below 40°C. We then divide the mixture into small pots, then place everything in a yogurt maker, without a lid, for several hours (between 8 and 10) according to the manufacturer's recommendations.
How to make homemade yogurt without a yogurt maker
If you don't have a machine, no problem, just heat water in a pot, then place your filled pots with their lids, before closing everything, and putting in the oven for 15 to 20 minutes. It is also possible to leave it in the sun for 4 to 6 hours, if it is warm enough. Good to know: the more time the yogurts have spent in the heat, the more acidic they will be.
Flavor your yogurt
To vary the pleasures, simply add spices, fruits, or even jam to the basic mixture. For fruit yogurts, it is best not to use fresh fruit directly; their acidity could harm the fermentation process. We cook them before or puree them. You can even infuse herbs or tea into your milk before adding the ferments, for a yogurt flavored with fig leaves for example.
Drinking yogurts
Want a homemade yogurt drink? Simply reduce the quantity of ferment by half, and shake lightly before consumption. Nothing's easier !
Whether for breakfast with cereals, for dessert, in salad or even served as an accompaniment with spinach, here are our gourmet recipes for homemade yogurt or using this ingredient.
Petits-suisses with fruits and probiotics
© Marie Chioca
- 6 persons
- Level: Very easy
- 20 minutes of preparation
- Cheap
- See the recipe: Petits-suisses with fruits and probiotics
Greek yogurt, cucumber, mint and honey dip

© Marjolaine Daguerre
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Dip with Greek yogurt, cucumber, mint and honey
Homemade sundae

© Émilie Ughetto
- 1 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Homemade Sundae
Homemade Labneh

© Nathalie Carnet
- 4 people
- Level: Very easy
- 5 minutes of preparation
- Cheap
- See the recipe: Homemade Labneh
Eton mess style dessert with petit-suisse and rhubarb compote

© Nathalie Carnet
- 4 people
- Level: Very easy
- 5 minutes of preparation
- Cheap
- See the recipe: Eton mess-style dessert with petit-suisse and rhubarb compote
Fontainebleau house

© Nathalie Carnet
- 2 persons
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Homemade Fontainebleau
Cucumber and dill salad, labneh

© Valéry Guedes
- 4 people
- Level: Very easy
- 15 minutes of preparation
- Cheap
- See the recipe: Cucumber salad with dill, labneh
tzatziki

© Benedetta Chiala
- 6 persons
- Level: Easy
- 15 minutes of preparation
- Cheap
- See the recipe: Tzatziki
Mango Thiakry

© Akiko Ida
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Thiakry with mango
Fennel and sweet vinaigrette, faitselle

© Grégoire Kalt
- 4 people
- Level: Very easy
- 15 minutes of preparation
- Cheap
- See the recipe: Fennel and sweet vinaigrette, Faisselle
Borani esfenaj with yogurt and spinach

© Virginie Garnier
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Borani esfenaj with yogurt and spinach
Labné and brocoletti

© Jean-Claude Amiel
- 4 people
- Level: Easy
- 15 minutes of preparation
- Cheap
- See the recipe: Labné and brocoletti
Meatless meatballs and tzatziki

© Alexander Wilmot
- 4 people
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Meatless meatballs and tzatziki
Breakfast yogurt, tahini and muesli

© Carrie Solomon
- 4 people
- Level: Very easy
- 5 minutes of preparation
- Cheap
- See the recipe: Breakfast yogurt, tahini and muesli
Garlic and sumac tzatziki

© Valéry Guedes
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Garlic and Sumac Tzatziki
Yogurt with tahini and rose dukkha

© Alexander Wilmot
- 2 persons
- Level: Very easy
- 5 minutes of preparation
- Cheap
- See the recipe: Yogurt with tahini and rose dukkha
Yogurts with caramel sauce

Jerome Bilic
- 6 persons
- Level: Easy
- 10 minutes of preparation
- Cheap
- See the recipe: Yogurts with caramel sauce
Homemade yogurt with lime and tuiles

© Nathalie Carnet
- 4 people
- Level: Easy
- 15 minutes of preparation
- Cheap
- See the recipe: Homemade yogurt with lime and tuiles