Homemade Flavored Yogurt

Homemade Yogurt


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Prep: 20 hrs
Cook: 10 hrs
Total: 30 hrs
Serving: 1 serving
Nutrition Facts (per serving)
927 Calories
35g Fat
119g Carbs
36g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 927
% Daily Value*
Total Fat 35g 45%
Saturated Fat 20g 101%
Cholesterol 110mg 37%
Sodium 523mg 23%
Total Carbohydrate 119g 43%
Dietary Fiber 0g 0%
Protein 36g
Calcium 1248mg 96%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are plenty of ways to make your own flavored yogurt, but this one makes tasty frozen yogurt using fresh ingredients that you have on hand at home. You can make it with a yogurt machine, or without.

Here's another perk to making your own flavored yogurt: Perhaps you don't want to use traditional sugar; you can substitute a different sweetener. And with tons of flavor combinations, you may be able to come up with some pretty appetizing concoctions.


  • 1 quart whole milk
  • 1/4 to 1/3 cup sweetener
  • Optional: flavorings or fruit of your choice
  • Optional: 1/3 cup instant non-fat dry milk
  • 1 rounded tablespoon plain yogurt (or recommended quantity of powdered culture)

Steps to Make It

  1. Gather the ingredients.

  2. Scald 1 quart of milk and stir in 1/4 to 1/3 cup sugar, honey, syrup, malt, molasses, artificial sweetener, or another sweetener.

  3. If other flavors are desired after dissolving the sugar or honey, you can stir in 1 tablespoon of an extract such as lemon, almond, or peppermint. You can also crack upon your spice cabinet to add more flavor to the frozen yogurt. Try adding 1 teaspoon of ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special combination.

  4. Add the instant nonfat dry milk, cool the mixture to 110 F, and stir in the culture or yogurt.

  5. Pour the mixture into warm containers, cover and incubate.

  6. Incubate for five to 10 hours. Then let it cool and refrigerate the yogurt in a container.


  • Sweeteners you can use, sugar, honey, maple syrup, chocolate syrup, malt, molasses, stevia, or an artificial sweetener.
  • The dry milk makes the yogurt creamier. While this is optional, we highly recommend including it when making this recipe.
  • Whenever you are flavoring yogurt, always remember to leave 1 cup plain, so that you will have a fresh starter mix for the next batch.
  • To make the bacteria reproduce, incubate the yogurt at a temperature between 100 F and 115 F. 
  • There are many ways to incubate yogurt. You can place it in a conventional oven, crock pot, heating pad, microwave, a cooler filled with boiling water, or even a dehydrator.

Recipe Variations

  • For jam, preserves, or flavors, put 1 tablespoon of the flavoring into the bottom of 1-cup containers and pour the warm milk-yogurt mixture over it. Cover and incubate as usual.
  • To add fresh, canned, or dried fruit, add them in after the yogurt has incubated. This should come last because the acid content of some fruits can curdle the milk-yogurt mixture and prevent proper fermentation.