How is this Yogurt Even Possible?

As an avid home fermenter and cooking instructor I focus on the ways and means of great recipes. One of these great finds is this yogurt technique. You will need a multi-cooker, or yogurt maker that can hold a one quart jar. [If you’re up for it, I will show you how to make a yogurt maker with a cardboard box and a string of Christmas lights [below]

• Total Prep Time— 2 Minutes

• No Pre-Heating the Dairy

• Push Button -Hands Off Overnight

• No Straining, Triple Thick Yogurt

• Doubles as a Sour Cream

• Power Up Your Smoothies

DIRECTORY: Yogurt goes well beyond our typical American breakfast fare. Many cultures use it as a salad dressing, marinade, or blended into creamy, cooking drinks

• Yogurt Making
• Yogurt – Fruit Topped
• Lassi – Fruit Smoothie
• Chicken Marinade
• Sour Creamy Cucumber Salad
• Ranch Dip and Dressing
• White Pizza Sauce
• Lemon Salad Dressing
• Horseradish Sauce
• Strawberry Puddin Parfait
• Dessert Whipped Topping

Meet Maria Morera, she called yogurt “the food of life.”

I encourage you to own a multi-cooker. My Instant Pot has a custom setting for both time and temperature. So I can dial in the precise cooking instructions and then it’s no-bother until it is done. Or with most multi-cookers there is a select yogurt button.

For this style of Greek yogurt I dial in 110ºF for 11 hours.

Note the Thick, No-Slump Texture; Look Ma!, No straining—Thick Right Out of the Jar

I also wondered if I could save the nagging step that prevents most of us from making yogurt—having to warm the milk to a specific temperature, then cooling it to a certain temperature before inoculating.

SOLVED! I use ultra-pasteurized [UHT] dairy, this step is already done at the dairy for you. Caveat, use only dairy after just opening a fresh bottle. Don’t use partial bottles as they may be cross-contaminated.

I could not believe how simple it was to make the best yogurt in the world!

Lastly, how could I save time straining yogurt to yield Greek style? No need with half n half! It’s automatic, no straining necessary—you need your finger to push it off the spoon right out of the jar!

• REPEAT BATCHES
  • When making subsequent batches, add 2 Tablespoons of yogurt to a clean jar along with the dairy and ferment for 11-13 hours; until thick. [Lightly jiggle the yogurt at this stage and if it doesn’t jiggle you’re done]
  • Don’t stir the yogurt while it is warm, it will create curds

Note: For a starter commercial yogurt I tried Noosa® Vanilla Yogurt. It yields a triple thick, buttery and sweet result after about 12-13 hours in a fermenter.

If you are attempting to make this in your own fermenter, please let me know your results. I found the sweet spot is 110º for 11 to 14 hours

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Yogurt Recipes

FRUIT & YOGURT

Most familiar to yogurt lovers, is to top with sliced fruit, maybe a drizzle of honey or maple syrup.

Add-ins are limitless:

• vanilla extract
• almond extract [just a wee bit]

ORANGE YOGURT – 1 Serving

• yogurt – ½ cup 
• orange zest – 1 TBS, [zest before cutting orange]
• orange juice – 2 TBS, [half orange]
• sweetener – 1 TBS, to taste [honey, maple ]

Puree any fruit with yogurt to create a cooling, probiotic beverage

YOGURT MARINADE: Unlike salt or acid based marinades, yogurt better retains the meat’s juices. It requires at least 3 hours or up to 24 hours with boneless, skinless chicken parts

INGREDIENTS:

• lemon – 1, juice and zest
• yogurt – 1 cup
• garlic – 2 cloves, grated
• fresh oregano – 1 TBS, chopped [or 1 tsp dried oregano]
• fresh thyme – 1-1/2 tsp, minced, [or ½ teaspoon dried thyme]
• olive oil – 1 TBS
• salt – 2/3 tsp
• pepper – 1/4 tsp
• chicken thighs – 2 LBS, boneless, skinless
• parsley, fresh, as garnish

1. Zest the lemon and cut the lemon into wedges to serve as garnish
2. Combine the zest with the garlic, herbs, oil, and seasonings, then place in a zipper bag
3. Add the chicken and coat evenly, seal and refrigerate for 3 to 24 hours
4. Remove from fridge 30-60 minutes before grilling; and using your fingers, wipe most of the marinade off and discard.
5. Grill and serve with parsley and lemon wedges

Recipe adapted from original by By Lidey Heuck, NYTimes

LEFT: Sour Creamy Cucumber Salad Upper: Strawberry Puddin Lower: White Pizza Sauce

YOGURT RANCH DIP & Dressing – Why pay retail? Triple thick yogurt yields a full-bodied dip. Also use as a marinade

• yogurt – 1 cup
• garlic powder – 3/4 tsp, [1/4 tsp pureed, raw garlic]
• onion powder – 1/2 tsp, or 1 tsp grated onion
• dried dill – 1/2 tsp
• salt – 1/4 tsp
• pepper – 1/8 tsp
• Worcestershire sauce – 1/4 tsp
• cayenne powder – 1/8 tsp [optional]
• garnish – fresh chives, minced

Thin with milk to create ranch dressing

LEMON-YOGURT DRESSING:

• lemon – 1, to yield 1 tsp zest, and 2 TBS juice
• salt – 1/4 tsp
• pepper – 1/4 tsp
• yogurt – 3 TBS
• olive oil – 1 TBS
• tarragon – 2 TBS, minced [or other herb]

HORSERADISH SAUCE:

• Greek yogurt – 1 cup
• horseradish, 2 TBS, drained
• Dijon mustard – 1 tsp
• salt – 1/8 tsp

Folded Quesadilla Air Fryer Hack with Horseradish Sauce. [Recipe to be published soon]

Whisk in 1 TBS prepared horseradish or wasabi sauce to a cup of yogurt—taste and adjust. Great for sandwiches and grilled foods

DESSERT TOPPING: Great substitute for butter cream frosting

Here’s a favorite Sweet Whiskey Cream:

Combine:

• yogurt – 1/2 cup
• confectioners sugar – 2 TBS
• whiskey or rum – 1 TBS 

Left: Sweet Whiskey Cream with Apple Spice Cake Right: Breakfast Oat Bowl with Mango

Left: Triple Thick Yogurt—no runny liquid Upper Right: Use as a Topping; Lower Right: Fold into Pudding as a Parfait

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NON-DAIRY YOGURT: I have made vegan yogurt using aseptic packaged soy milk. The flavor can be enhanced with vanilla extract and a bit of sweetener to approximate dairy based.

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Two Ways to Start Your Yogurt

When it comes to making homemade yogurt, there are two simple ways to kickstart the fermentation process: using a freeze-dried starter culture or a small portion of yogurt. For most of us, using a bit of established yogurt is the way to go. I include the dried starter also.

YOGURT MAKING WITH A STARTER POWDER – Years ago I tested single bacteria yogurts. I find them to stay pure and active for years without having to repopulate the starter. You buy the single bacterium powder and make a batch as described below.

• INITIAL BATCH— USING POWDER:
• Getting bifidus infantis* powder is easy, I use Solaray brand “Baby Life.” Find in health food stores. Store in freezer.
• *Bifidus infantis is the first strain of bacteria to inhabit an infant’s digestive tract

POWDER: My experience has found that a single strain provides a long lasting mother. Using the bifidus infantis strain [below] kept my culture active for over 7 years!

STARTING YOGURT FROM A POWDER – NOTE: The yogurt maker featured above is great as it holds a one quart jar. Once made by Salton it is only available on the resale sites.

Directions: Stir in 1 teaspoon into a quart of ultra pasteurized half n half. Plan on about 16 hours for the initial fermentation cycle. It’s done when it doesn’t wiggle in the jar.

After 8 years of making and using the world’s best yogurt I share it with you.

You got this!

© 2022-2025 Bill Hettig, billhettig@mac.com