How to Make Thick, Creamy, Probiotic-Rich Yogurt in the Ultimate Yogurt Maker (Homemade Yogurt & Yogurt Drinks)

Homemade yogurt is one of those old-fashioned kitchen projects that feels both incredibly satisfying and surprisingly simple. Once you make it yourself, it’s hard to go back to store-bought. The taste is fresher, the texture is customizable, and you can control exactly what goes into it — no unnecessary thickeners, preservatives, or added sugars.

Using the Ultimate Yogurt Maker makes the process even easier. It keeps your yogurt at the perfect temperature the entire time, removing the guesswork and producing consistently great results. Whether you want a thick, spoonable yogurt or a smoother drinkable yogurt for on-the-go, this method will give you both. I was a crockpot yogurt maker previously, but after trying this yogurt maker, it is the only way I will do it now. It’s just so much more turn key.

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Why Make Yogurt at Home?

• Better ingredients — start with your favorite organic whole milk or half n half
• Customizable — choose your flavor, thickness, sweetness
• Probiotic-rich — supports gut health naturally
• Cost-effective — each batch makes 1.5 quarts
• Kid-friendly — add fruit, honey, or flavorings after it chills

Once you get the hang of it, homemade yogurt becomes a simple weekly ritual.

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Ingredients You’ll Need

• 1.5 quarts (liters) half & half or whole milk
• 1 packet yogurt starter culture or 2 tablespoons plain yogurt (as your starter) If using plain yogurt as your starter, it mus have active live cultures.
• Optional: additional milk or cream to thin for yogurt drinks

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Optional Step for Extra-Thick, Creamy Yogurt

(Highly recommended!)

Heat your milk or cream in a pot on the stove to 195°F, then allow it to cool to 105°F.

This step:
✔ Makes the yogurt thicker
✔ Makes it creamier
✔ Reduces tartness
✔ Helps it set more firmly

If you skip this step, you will still get delicious yogurt — it will simply be looser and tangier, more like a European-style yogurt.

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How to Make Homemade Yogurt in the Ultimate Yogurt Maker

1. Prepare Your Starter

In a small bowl, mix:

• 2 tablespoons of plain yogurt, or 1 pack of yogurt starter
• 2 tablespoons of milk or cream

Stir until it forms a smooth paste.
This helps your starter blend evenly into the full batch.

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2. Add the Remaining Milk

Pour in 1.5 quarts of milk or cream.
Mix thoroughly so the culture is evenly distributed.

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3. Fill the Glass Containers

Pour the yogurt mixture into the glass bowls that come with your Ultimate Yogurt Maker, or the little single serve jars if you bought those instead. If you have both, I suggest culturing the yogurt in the bowls and then pouring it into the jars after its cooled and flavored.
Seal each one with its BPA-free lid.

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4. Add Water to the Basin

Place the filled jars into the machine.
Add water to the basin until it matches the same level as the contents inside your jars.

This creates even temperature control — one of the secrets to perfect yogurt.

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5. Choose Your Temperature & Time

Most store yogurts are cultured at 99–115°F for 6–10 hours.

A great starting point:

• 99°F for 8 hours (this is what I do)

Then adjust to your preference:

• Longer time = thicker & more tart
• Shorter time = milder & softer

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6. Chill Your Yogurt

Once the machine finishes, carefully remove the bowls of yogurt from the yogurt maker and place in the refrigerator refrigerate for at least 6 hours. (I chill for 12 or overnight)
This step is essential — it:
✔ thickens the yogurt
✔ improves flavor
✔ stops culturing at the perfect point

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Stop Here! Before you add flavoring, make sure to save 1/4 cup to use as the starter for your next batch!

Now is where you can flavor your yogurt if desired!

My family’s favorite flavor is strawberry!

To make the strawberrry mix in:

Blend 1.5 cups of strawberries with 3/4 cup honey (or to taste) in a blender, and then mix into your yogurt until well combined.

We also love using peach or raspberry puree. My favorite is Lemon with 1/3 cup lemon juice and 3/4 cup honey.

How to Make Yogurt Drinks

This is the fun part — turning your homemade yogurt into creamy, probiotic-rich drinkable yogurt.

Thick or thin — it’s up to you.

Once chilled, blend your yogurt with:

• A splash of milk (to thin)
• Fresh fruit or berries
• Honey or maple syrup
• A dash of vanilla or cinnamon
• A squeeze of lemon for brightness
• Even juice for a “Yakult-style” drink

Blend until smooth and pour into jars for grab-and-go yogurt drinks.

Kids LOVE these. So do busy parents. And this will save you a fortune on the prepackaged yogurt drinks!!

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Flavor Ideas

Try adding these after chilling:

Berry: 1 1/2 cups raspberries or strawberries blended with 3/4 cup honey mixed into whole batch of yogurt

Lemon: 1/3 cup fresh lemon juice mixed with 3/4 cup honey

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Tips for Success

• Always use clean jars — avoid soap residue
• Don’t disturb the yogurt while it’s culturing
• Use fresh, high-quality milk for the best flavor
• Save 2 tbsp from each batch to use as the next starter
• Adjust temperature/time based on your texture preference

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Final Thoughts

Homemade yogurt is one of the easiest and most rewarding kitchen habits to start. With the Ultimate Yogurt Maker, you get perfectly cultured yogurt every time — whether you want thick spoonable yogurt for breakfast bowls or smooth drinkable yogurt for the whole family.

Once you try it, you’ll wonder how you ever lived without it.