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Have you ever tried making yogurt at home? It’s surprisingly easy! Homemade greek yogurt tastes wonderful and has no preservatives.

I have an unapologetic love for America’s Test Kitchen. I read the magazine, watch the show and collect the cookbooks.

I’ve become a huge fan of one book in particular, The America’s Test Kitchen DIY Cookbook, which teaches all sorts of basics like homemade cheeses, jams, tofu and cured meats.

I became so enamored with this book that I reached out to ATK and asked if I could share some of the recipes from the book on this site.

I was overjoyed when they said yes! These are the kinds of recipes I love experimenting with for fun. And homemade yogurt has been something I’ve wanted to try making for ages so this seemed like the perfect recipe to share first.

It’s very easy to make and the taste is worlds above anything you’ll buy at the grocery store. It still has a tang but the flavor is mild, fresh and smooth.

It’s worth noting a few things about this recipe since I’m skipping over their intro:

The cookbook uses 2% milk but you can use whole or skim milk if you prefer.

You want pasteurized milk but NOT ultra-pasteurized or UHT milk.

Use high quality milk and yogurt for best results.

I’ve spoken with several recipe developers who say they make homemade yogurt without the addition of nonfat dry milk. I haven’t yet tried it this way. According to the Jennifer Lalime, the creator of this recipe, it helps with the thickening process.

The recipe specifies to let the yogurt set for 5-7 hours but you can leave it in the oven for a longer time. I let mine set overnight for 9 hours.

You need some store bought greek yogurt for this recipe to add the live cultures. For future recipes you can use the homemade yogurt to start new batches.

If you want regular yogurt that is not Greek style, skip the final straining step. Or you can strain for less time for an in between consistency.

That’s it! Enjoy the recipe and thanks to America’s Test Kitchen for allowing me to share it with you!