How To Make Homemade Yogurt (Plus Hot, Sauce, And Baking Recipes)

Time for reading: ~3 minutes Last Updated: August 08, 2022
How To Make Homemade Yogurt (Plus Hot, Sauce, And Baking Recipes)

Yogurt has long conquered our hearts and stomachs. On the basis of yogurt, you can prepare snacks, soups, pastries, desserts

Yogurt has long conquered our hearts and stomachs. On the basis of yogurt, you can prepare snacks, soups, pastries, desserts. Pleasant texture, light sourness, versatility of use have elevated this sour-milk product to the top of the most popular and well-known.


We offer to make homemade yogurt, including Greek (it's very easy!), and cook great dishes with it: jelly, cake, chicken marinade, smoothies, fish sauce.

How to make homemade yogurt

We will not breed cultures of live bacteria at home, so we still need some ready-made natural yogurt. In general, yogurt needs milk.

Heat the milk in a saucepan to 42 degrees. If there is no thermometer, then drop warm milk with a spoon on the inside of the forearm, it should be hot, but tolerable.

Mix warm milk with natural yogurt in a ratio of 5 to 1, cover and leave for 10-12 hours in a warm place. It remains only to cool and you can enjoy homemade yogurt. By the way, part of the starter can immediately be set aside for a new portion of yogurt.


How to make Greek yogurt at home

Prepare homemade yogurt according to the recipe above, and then pour the prepared natural yogurt into a cheese and cottage cheese drainage bag. Hang over a bowl for 5-6 hours. One liter of natural yogurt usually yields 400 ml of Greek. It's simple, it just takes time.

Now let's move on to the yogurt.

Chicken in yogurt marinade


This marinade is also suitable for turkey.

chicken cut into pieces or 8 chicken legs 200 g natural yogurt 1 tbsp. l. vegetable oil 3-4 garlic cloves 1 tsp. salt 100 ml hot sauce (sweet chili, adjika)

Marinate the chicken pieces in a mixture of yogurt, hot sauce, minced garlic, salt, and oil. Wrap with cling film and leave for 15 minutes to an hour.

Cover the heat-resistant form with parchment, lay out the chicken, pour over the sauce and bake in preheated to 190 degrees for 40 minutes. When the chicken is ready, the meat will come off the bone. Serve with cereals, vegetables, fresh salad.

Riata yoghurt sauce


Suitable for spicy savory dishes and fish.

150 g natural yogurt 1 tbsp. l. lemon juice 1-2 cloves of garlic salt to taste a couple of pinches of cumin

Pass the garlic through a press and mix with the rest of the ingredients. Refrigerate for 15 minutes before serving.

yogurt cake


450 g wheat flour a spoonful of salt 2 tsp. baking powder lemon 250 g sugar 300 ml natural yoghurt 150 ml refined vegetable oil 4 eggs a few tablespoons of candied fruits, if desired

In a bowl, sift flour, baking powder, add salt and mix everything.

In another large bowl, whisk together the lemon zest and juice, sugar, yogurt, butter, and eggs. Add candied fruits.

Gradually introduce flour into the liquid mixture in small portions, casually mixing, the mass should only connect, so do not knead thoroughly.

Pour the resulting dough into a parchment-lined mold of any size. Bake in the oven at 180 degrees for about 50 minutes. Check readiness with a wooden skewer. Sprinkle the cooled cake with powdered sugar. Enjoy!

Smoothie with yogurt


3/4 cup natural yogurt 1/4 cup fruit juice (100 percent) 180-200 g frozen berries or fruit

Whisk yogurt with juice in a blender, add fruits or berries. Puree until smooth. Ready!

Yogurt jelly


250 g Greek yogurt 150 g heavy cream 100 ml fruit juice (grape, orange, etc.) 1 tbsp. l. powdered sugar 8 g gelatin

Pour juice into a saucepan, add gelatin and leave to swell for 15 minutes. Then heat until dissolved, stirring. Gelatin cannot be brewed, because it will acquire an unpleasant taste and smell. Pour into a bowl.

Whisk the cream, powdered sugar and yogurt in a separate bowl with a mixer. Then, a couple of tablespoons, add the resulting creamy mass to the juice with gelatin and stir with a spoon or spatula. So gradually introduce the entire mixture. Pour into bowls, leaving a place on top for jam or pureed berries, or maybe a layer of colored jelly. If desired, add the berries to the cooled liquid jelly. When the jelly hardens, add a couple of tablespoons of strawberries rubbed with sugar, broken raspberries or your favorite jam with a fork on top. Serve immediately.

We are interested in what you cook with yogurt! Tell us in the comments to this article.

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