Homemade Yogurt with Kefir Starter

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This yogurt-making method uses kefir as the starter culture, offering a rich, diverse mix of beneficial microbes that create a thick, flavorful yogurt without commercial packets. Adapted from The Art of Natural Cheesemaking by David Asher, this technique focuses on careful milk handling—cooking it slowly, cooling it properly, and incubating it at the right temperature to achieve the perfect texture. Whether you're using raw or pasteurized milk, kefir brings both convenience and complexity to homemade yogurt.

Prep Time2

Incubation Time6

Course: Cheesemaking

Cuisine: American

Keyword: Cheesemaking

Servings: servings, makes about 3 quarts

Author: Ashley Adamant

Ingredients

1 gallon Whole milk pasteurized or raw, preferably unhomogenized
3/4 cup active kefir 180 mL, strained kefir grains, prepared the day before, or yogurt

Instructions

Slowly warm the milk to 185°F (85°C) over medium heat. Stir the milk as it warms.
Cook the milk at 185°F for 30 minutes to 1 hour. Stir it nonstop. The longer the milk is cooked, the thicker the yogurt will be.
Cool the milk to 110°F (43°C): Take the pot of milk off the heat, and stir it until the temperature falls to that point. Don’t have a thermometer? An age-old method of judging the perfect yogurt incubation temperature is to submerge your finger in the milk—if you have to pull it out in pain after 10 seconds, the temperature is just right!
Add the yogurt culture to the milk: Add 1⁄4 cup (60 mL) of kefir or yogurt to each jar, then add an equal amount of the cooked milk, and mix the two.
Fill the jars with the remaining milk, and put a lid on them.

Notes

Milk Choice: This method works with raw or pasteurized milk, but raw milk will produce a true raw milk yogurt if the kefir is also made with raw milk. For the thickest texture, use whole milk, and avoid ultra-pasteurized milk, which doesn’t culture well.

Kefir Starter: You can use milk kefir grains or kefir made from them as the starter culture. Be sure the kefir is active and recently cultured—older kefir may not ferment the yogurt as effectively.

Texture Tips: Don’t rush the cooking stage. Holding the milk at 185°F for at least 30 minutes helps concentrate it and denature the proteins for a thicker yogurt. Stir constantly while heating and cooling to prevent a skin from forming.

Incubation: Keep the inoculated milk between 100–110°F for best results. A cooler or insulated container works well, or you can use an oven with the light on. Avoid letting the temperature drop too low, as this may favor yeast development rather than the desired bacteria.

Flavor Profile: Yogurt made with kefir tends to have a milder flavor and less tang than traditional yogurt, with a smooth, rich mouthfeel. If you prefer a sharper taste, allow it to ferment a bit longer before chilling.

Nutrition