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How to Make Homemade Yogurt + BONUS Recipe: Spring Salad with a Yogurt Dill Dressing

Editor’s note: Thank you Danone for sponsoring this post.

Growing up, it was always my job to make the yogurt every night. You see, in India, yogurt is a staple in food and culture – it’s something to help cool down both spice and temperature in the hot summer months. Many families make yogurt at home daily – it’s fresh and creamy and way easier to make than you’d think.

My mom taught me how to make yogurt as soon as I was tall enough to reach the microwave. She figured that I ate so much of it, it was only fair that I should learn to make it too!

How to Make Homemade Yogurt

Start with 1-2 cups of good quality milk. I prefer Horizon Organic Grassfed Whole Milk from my local Sprouts. Because a lot of the creaminess and flavor come from the milk, you don’t want to skimp on the fat (although you can make yogurt with reduced fat milk as well).

I love that Horizon Organic, as a part of their parent company, Danone North America – has made a commitment to sustainability by becoming a Certified BCorporation®! This means that Horizon Organic products must meet high standards for sustainable business practices when it comes to social and environmental impacts.

Next, you’ll boil the milk. This helps create a clean canvas for the growth of the good culture we want and limits the risk of cross contamination. I boil the milk in the microwave by heating it for 3-4 minutes on high, or you can do this on the stove as well. Let the milk cool for another 3-4 minutes before taking the next step.

To get the probiotics that turn the milk into yogurt, you’ll need a culture. A culture is typically 2 tbsps of the last batch of yogurt, or you can use 3 tbsps of store-bought yogurt. Stir the culture until it’s smooth and liquid – no chunks.

Stir the culture into the warm milk. Cover lightly, and place in a warm area overnight. For us, this was the microwave with the door slightly open so the light kept the inside warm. Some Instant Pots have a fancy yogurt feature, but I haven’t personally tested that yet so you’ll want to ready the instructions that came with your device.

In the morning, you’ll find the yogurt has started to set but may be still a bit wobbly. Move the yogurt to the fridge for a few hours to set and you’ll be able to enjoy it with dinner!

Spring Salad with Avocado, Kabocha Squash, Radishes and a Yogurt Dill Dressing

Yogurt is a very versatile ingredient. Use it in baked goods, in smoothies, and it works great as a simple salad dressing! It’s always nice to have some homemade yogurt on hand for a quick recipe like this Spring Vegetable Salad which I topped with a quick dill and yogurt dressing.


Spring Salad with Avocado, Kabocha Squash, Radishes and a Yogurt Dill Dressing

  • Author: Anuja


  • 1/2 cup kabocha squash (frozen is ok)
  • 1/2 tsp olive oil
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp red chili powder
  • 2 cups spring salad mix
  • 1/4 cup peas
  • 4 radishes, sliced or halved
  • 1 avocado, thinly sliced
  • 1/4 cup yogurt
  • 1/2 tsp dill


  1. Heat a small skillet over medium heat.
  2. Add 1/2 tsp olive oil and kabocha squash.
  3. Sauteé until browned. Remove from heat.
  4. Toss the squash with cinnamon, chili powder, and salt.
  5. Assemble the salad with the spring mix, squash, peas, avocado, and radish.
  6. Make a dressing by mixing the yogurt until smooth and adding 1/2 tsp dill.
  7. Top your salad with the yogurt dressing and serve!

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