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+ servings

How to make thick yogurt at home

Making yogurt at home is the best option as it has all the good bacteria and probiotics intact.
5 from 3 votes
Course Breakfast, Others
Cuisine Indian
Prep Time 10 mins
Cook Time 10 mins
Fermentation TIme 12 hrs
Total Time 12 hrs 20 mins


  • 2 liters full fat milk
  • 2 tbsp milk powder optional
  • 2 tbsp active culture or curd


  • Heat milk in a saucepan and bring to boil. Turn off the flame and let it cool down until it is slightly warm
  • Add milk powder to lukewarm milk and mix well making sure there are no lumps
  • Add curd or active culture and mix well
  • Cover it and keep it in a warm place for 12-14 hours
  • Yogurt is ready to be served or stored in the refrigerator (see notes)


  • Setting yogurt in an earthen pot makes it very thick and creamy
  • Keep the yogurt in a warm place to set. On a cold night, you can turn on the light of the oven and place it in the oven (turned-off oven with only the light on). You may also place a blanket over the top of the bowl after setting it
  • Make sure the milk is just lukewarm while adding the culture. If the temperature of the milk is high, the bacteria of the culture will die.
  • Ideally, the temperature should be around 40 degrees C.
  • Refrigerating the yogurt for a further 5-6 hours before serving will make it very thick
  • Milk powder give the yogurt a very creamy and thick texture, however, is purely optional and can be skipped
Nutrition Facts
How to make thick yogurt at home
Amount Per Serving
Calories 129 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 21mg7%
Sodium 92mg4%
Potassium 284mg8%
Carbohydrates 10g3%
Sugar 11g12%
Protein 7g14%
Vitamin A 338IU7%
Vitamin C 1mg1%
Calcium 240mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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