How to make yogurt at home (dairy and non-dairy)?

Strain regular yogurt for 12-24 hr and you have labneh: a thick, cream-cheese-textured yogurt with roughly double the protein of the original. Serve as a dip, spread on toast, or roll into balls and store in olive oil.

A creamy, dairy-free yogurt fermented from full-fat coconut milk using the same bacterial cultures as dairy yogurt. Full-fat canned coconut milk has enough body to produce a thick, spoonable yogurt without any dairy.

The Instant Pot solves the hardest part of yogurt making: maintaining a warm temperature for hours. Its insulated pot and built-in heater hold the perfect 105-115°F range without any improvisation.

A thick, tangy yogurt from two ingredients: milk and a spoonful of live-culture yogurt. Heating the milk, cooling it, and holding it warm lets the beneficial bacteria ferment the lactose into lactic acid, transforming liquid milk into a creamy gel.

A yogurt maker like Euro Cuisine ($25-40) or Dash ($20) maintains the perfect incubation temperature in individual jars. Fill the jars with inoculated milk, set the timer, and walk away. Most models come with 7 glass jars for individual servings.