Easy Homemade Yogurt Recipe for Toddlers and Moms
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Homemade yogurt was something my mom would make occasionally growing up. It was so good! When I had a toddler of my own, I wanted clean breakfast options and knew Yogurt with ingredients I chose was a perfect candidate. I also loved that making the yogurt myself saved money! This Yogurt recipie focuses on producing simple, healthy, and delicious yogurt. Perfect for us moms and our little ones.
One of the best things about a good yogurt is that it is so good for you! Especially for those little bellies! It has calcium for bone strength, as well as protein and fat for our fast-growing toddlers. Yogurt is also packed with probiotics and immune support. So it helps with gut health (which is always great for kiddos).
Let’s dive into this easy recipe for making your own yogurt at home!
Creative Ways to Use Homemade Yogurt in Toddler Meals and Snacks
Smoothies, Oatmeal, Parfaits. Oh my! Yogurt is good in many ways:
- My little one really likes yogurt in oatmeal. In my post about toddler breakfasts I talk about yogurt applesauce oatmeal as a staple for the morning meal.
- My toddler and I both LOVE yogurt smoothies. I add it to basically any fruit smoothie I make for a nice creamy texture and that tart yogurt flavor that is oh so good!
- This yogurt goes perfectly with my favorite homemade granola recipe and some fruit for a tasty parfait
- If you make plain yogurt its a great substitute for sour cream in basically any recipe. It is also great in Greek recipes like these Crockpot Greek Chicken Gyros I love to make.
Health Benefits of Yogurt for Toddlers and Moms
- Calcium Yogurt is a powerhouse of calcium. Which is essential for building strong bones and teeth. This is particularly important during a toddler’s rapid growth phase. For us adults, it can help to maintain bone density and prevent osteoporosis later in life.
- Protein Packed with high-quality protein, yogurt supports muscle development and keeps little tummies full longer. For adults, it’s a great way to curb cravings and fuel energy throughout the day. What mom doesn’t crave more energy! Hurrah!
- Probiotics and Gut Health This homemade yogurt contains live cultures that promote a healthy gut microbiome. Meaning good bacteria that aid digestion, reduce bloating, and even help ease constipation in toddlers (and pregnant mamas). A balanced gut can help supports mood and nutrient absorption for you too mom!
- Immune Support Yogurt’s probiotics also help strengthen the immune system. A healthy gut is closely tied to immune function, making yogurt a smart choice during cold and flu season for both kids and grown-ups.
Best Milk for Homemade Yogurt: Whole, Almond, Soy & More
The milk you choose can have a big impact on how your yogurt turns out. I like to use whole milk for that rich creamy flavor and texture. You can also use a lactose free milk if that is better for you.
Whole Milk
- Texture: Rich, creamy, and thick — the gold standard for homemade yogurt.
- Flavor: Mildly sweet and tangy.
- Notes: No thickeners needed. Ideal for Greek-style yogurt if strained2.
Soy Milk (you will need to use a recipe for non-dairy milk)
- Texture: Can be thick and creamy if made with plain soy milk and a thickener like agar or cornstarch.
- Flavor: Slightly nutty and earthy.
- Notes: Choose soy milk with only soybeans and water. Add probiotics or a starter yogurt with live cultures.
Almond Milk (you will need to use a recipe for non-dairy milk)
- Texture: Naturally thinner; needs thickeners like agar, arrowroot, or chia seeds to achieve creaminess.
- Flavor: Nutty and slightly sweet.
- Notes: Homemade almond milk works best. Store-bought versions often contain additives that interfere with culturing.
Skim Milk
- Texture: Thin and watery unless you add dry milk powder or strain it.
- Flavor: Tangy but less rich.
- Notes: Heat and hold at 180°F for 20–30 minutes to improve thickness. Adding powdered milk boosts protein and creaminess.
Lactose-Free Milk
- Texture: Similar to whole milk if it’s full-fat; creamy and smooth.
- Flavor: Slightly sweeter due to lactose breakdown.
- Notes: Ideal for those with lactose intolerance.
Powdered Milk
- Texture: Surprisingly thick and creamy when mixed properly.
- Flavor: Mild and slightly sweet.
- Notes: Use 1¼ cups powdered milk per quart of water. Add a starter yogurt and incubate as usual.
What Are Live Cultures in Yogurt? Benefits for Gut Health and Immunity
When I say “live culture” for this homemade yogurt recipe, I am talking about bacteria. Good bacteria. The word “culture” sounds a lot better right? If you are curious (and love science like I do)…. the bacteria in live cultures are mainly Lactobacillus bulgaricus and Streptococcus thermophilus microbes. These stay active both during and after fermentation. Which is what makes it so you just need a starter once and then can use your own yogurt to make new batches from then on! So anyway, those two microbes I mentioned above convert lactose (milk sugar) into lactic acid. This is what gives yogurt its recognizable tangy flavor and thick texture. When the cultures are still alive in the final yogurt product, they support gut health, digestion, and immunity.
Best Yogurt Starters for Homemade Yogurt
You are going to need a starter to start. After that you can usually use your own yogurt as a starter. Sometimes I forget and have to buy one again. Or the yogurt gets left in the fridge too long and isn’t fit to be recreated… if you know what I mean. The good news? I spend about 72 cents on a yogurt start. I buy this Great Value Plain Nonfat Greek Yogurt, 5.3 oz Cup from Walmart. Really all you need it about ¼ – ½ cup of yogurt that says it contains live cultures. I just love the thick texture that the greek yogurt gives. And the price is a huge win for me too!
How to Store Homemade Yogurt: Tips for Freshness and Portioning
My favorite way to store homemade yogurt is in jars in the fridge. These 8oz jars work really well for a serving size. Again I am a fan of the price and that I can re-use them over and over again.
You can also store the yogurt all together in a pitcher, large container, old yogurt containers etc… really whatever works to keep it in the fridge. I prefer smaller portions because it helps it stay sealed up and seems to keep longer. As long as it stays refrigerated all will be well. It will last for about 2 weeks in the fridge before you risk it going bad. You can also freeze it and then put it back in the fridge to defrost.
Step-by-Step Homemade Yogurt Recipe Without a Yogurt Maker
This is the easy part!
Homemade Yogurt
Ingredients
- 1/2 Cup Yogurt with live culture I use this Great Value Plain Nonfat Greek Yogurt, 5.3 oz Cup from Walmart.
- 1/2 Gallon Milk see above for differences between milks
Equipment
- 1 Pot
- 1 Crockpot
- 1 Towel optional
- 1 Blanket optional
Instructions
- Heat the milk in a pot until it boils. Stirring frequently.
- Once the milk boils, pull it off the stove and let it start to cool down.
- Pull out about a ladle full and put it into a bowl to cool. You should also put your yogurt start out on the counter. Once the ladle portion and the yogurt start are room temperature, mix them together.
- Wait for the pot of milk to cool to about 115 Degrees. Don’t have a thermometer? Just wait for it to cool until you can keep your little finger in the milk for 10 seconds without it burning you. (this is how I do it every time)
- Once I have everything mixed together I put the mixture into a crockpot with a lid on because it holds heat better. I wrap the crockpot in a towel and blanket to keep it warm and then leave it safely on top of the fridge for 8-10 hours. (overnight is my favorite).
- The longer you leave it out the more tart the yogurt is. You also want to leave it long enough to get thick. I find that 8-10 hours is the perfect timing for a mild and yet thick and creamy yogurt. If you want something more tart, leave it out to ferment longer.
- Once it has fermented, without opening the lid of the crockpot, put it into the fridge for another 6-10 hours to cool before you eat it/put it into jars.
How to Sweeten Homemade Yogurt Naturally: Sugar, Honey & Flavor Tips
If I am being honest I don’t really like plain yogurt by itself. I usually add sugar to sweeten mine. If you add the after its made, it turns it into a much runnier version of what you started with. The best way? Add your sweetener and any flavorings to the hot milk before you leave it to ferment.
I stir about ½ cup of sugar into the hot milk until it dissolves. This gives a sweet yogurt that me and my kids love. Sometimes I use honey, or even a can of sweetened condensed milk.
You can also add vanilla or other flavorings to the hot milk. Again, just do it before it ferments and thickens. I have not had problems with the sugar or honey interfering with the fermenting process and still get a nice thick yogurt even when it is sweet.
Why I Love Homemade Yogurt
Homemade yogurt has become one of the most rewarding additions to my kitchen—and my toddler’s tummy. Whether it’s stirred into oatmeal, blended into smoothies, or layered in a parfait, it’s a nourishing staple that supports gut health, immunity, and growing bones. Best of all, it’s budget-friendly and simple to make with just milk and a little live culture. I hope this post inspires you to give it a try and feel great knowing exactly what’s going into your family’s food—every delicious, creamy spoonful.
FAQ
- Can I use skim milk instead of whole milk? Yes, you can! Skim milk produces a thinner, more watery yogurt unless you add dry milk powder or strain it to thicken. For a creamier result, hold it at 180°F for 20–30 minutes and consider mixing in powdered milk to boost protein and texture. If you’re okay with a lighter consistency, it’s still a good option. I prefer the whole milk because it keeps things simple.
- How do I know if my yogurt has set? I suggest fermenting for 8–10 hours, wrapped and tucked away. If the yogurt looks thick, it’s likely set! I usually just tilt the crockpot from side to side and if it is set, the yogurt wont move.
- Is this homemade yogurt safe for babies? Yes—with some gentle considerations. My post focuses on toddlers, but the benefits (calcium, protein, probiotics) are great for babies once dairy is safely introduced. I would just be sure to avoid added sugars or honey before age 1, and use whole milk when making baby-friendly batches.
- What if my yogurt is runny? There could be several reasons. Temperature, interfering bacteria, too much sugar added etc.. The root cause is that something interfered with the fermenting process. Here is a great post about what could have gone wrong.
Have other questions? Add them to the comments!
