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

Heat 1 quart of whole milk to 180°F (82°C), then cool to 110°F (43°C). Whisk in 2 tablespoons of plain yogurt with live active cultures. Pour into a clean jar, cover, and keep warm (105-115°F) for 6-12 hours. The longer it incubates, the tangier it gets. Refrigerate when set.

Most Instant Pot models have a dedicated yogurt function. Pour in 1 quart of milk, press Yogurt and select "Boil" to heat the milk. Cool to 110°F, stir in 2 tbsp starter yogurt, then press Yogurt again and set for 8-12 hours. The Instant Pot maintains the perfect incubation temperature…

Heat 1 can (13.5 oz) full-fat coconut milk to 110°F. Stir in a dairy-free yogurt starter (available online) or 2 probiotic capsules emptied into the milk. Pour into a jar, keep warm for 12-24 hours. Coconut yogurt takes longer to set than dairy and may need a thickener.

Skyr: Use skim milk heated to 180°F, cooled to 110°F, add skyr starter (or store-bought skyr as starter), and incubate 12-24 hours until very thick. Strain lightly. Labneh: Make regular yogurt, then strain through cheesecloth for 12-24 hours until it reaches a cream-cheese consistency.

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.