1 cup (medium) of Homemade Yogurt (240 g) has 146 calories. That works out to 61 calories per 100 g. It contains 11.3 g of carbs, 8.4 g of protein, 7.9 g of fat and 0 g of fiber. Its 1.1 µg of B12 covers 46% of the Daily Value. Its glycemic index is 36 (low), so it raises blood sugar slowly.

What is Homemade Yogurt?

Homemade Yogurt is milk set with a small amount of live yogurt culture, a simple kitchen tradition shared across many regions where yogurt is part of everyday cooking. Its thickness depends on the milk and how long it ferments; a well-set batch can be smooth and softly firm, with a little whey sometimes collecting at the edges.

It works at breakfast with fruit or oats, and at other meals as a cooling side, dip or base for sauces. In Turkish cooking, yogurt is also stirred into soups or mixed with cucumber and herbs for cacık. It provides protein and calcium, with no fibre, and its mild tang pairs well with fruit as readily as with garlic, herbs or spices. Choose lower-fat milk if you want a lighter result.

Homemade Yogurt Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

4.7g

· 2% DV

Protein

3.5g

· 7% DV

Fat

3.3g

· 4% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 30% · Protein 22% · Fat 48%

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Homemade Yogurt Vitamins & Minerals

Vitamins

B12

0.46µg · 19% DV

0.18mg · 14% DV

Biotin

2.3µg · 8% DV

0.38mg · 8% DV

Minerals

Phosphorus

95mg · 14% DV

Calcium

120mg · 12% DV

Iodine

16µg · 11% DV

Selenium

3.2µg · 6% DV

Potassium ⭐

155mg · 5% DV

How Nutritious Is Homemade Yogurt?

Nutrient density

High

65/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

39/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Homemade Yogurt Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Homemade Yogurt

To burn the 61 calories in 100 g:

🚶

15min

Walking (5 km/h)

🏃

6min

Running (8 km/h)

🚴

8min

Cycling

🏊

7min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Homemade Yogurt Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Homemade Yogurt Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Homemade Yogurt Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Homemade Yogurt Fat Profile

SATURATED

2.1g

MONOUNSATURATED

0.8g

POLYUNSATURATED

0.12g

⚖️

Omega 6:3 ratio 2.7:1

Below the ideal 4:1 — a good omega balance.

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Frequently Asked Questions About Homemade Yogurt

How do you make homemade yogurt?

Homemade yogurt is made by stirring a little live-culture yogurt into warm milk, then keeping the mixture warm and undisturbed until it sets. Chill it once it has thickened; cooling helps the texture firm up.

Why is my homemade yogurt runny?

Homemade yogurt can turn out runny if the milk was too cool, the starter was inactive, or the yogurt was disturbed while setting. A little clear whey on top is normal; chilling or straining can make the yogurt thicker.

What milk is best for homemade yogurt?

Whole cow’s milk usually makes homemade yogurt creamy and thick, while lower-fat milk produces a lighter, looser result. Pasteurized milk is a dependable choice; ultra-high-temperature milk may set differently, so follow the starter’s guidance if using it.

How do you make homemade yogurt thicker?

For thicker homemade yogurt, heat the milk before adding the starter so some water evaporates, then keep it steadily warm while it cultures. Once set, strain it through clean cloth in the refrigerator for a Greek-style texture.

How long does homemade yogurt last in the fridge?

Keep homemade yogurt covered in the refrigerator and use a clean spoon each time; it generally keeps for several days and may last about a week. Discard it if you see mold, an unusual color, or smell anything unpleasant.

Can you freeze homemade yogurt?

Yes, homemade yogurt can be frozen, but thawing often makes it grainy or separates the whey. Stir it well after thawing and use it in smoothies, sauces, or baking, where the texture change is less noticeable.

Why does homemade yogurt have liquid on top?

The liquid on homemade yogurt is usually whey separating from the curd, which can happen during setting or storage. It is generally safe to stir back in; strain it off if you prefer thicker yogurt.

Can you make homemade yogurt without a starter?

Not reliably: homemade yogurt needs live yogurt cultures to ferment the milk. Use plain yogurt labeled with live cultures as a starter, or reserve a spoonful from a fresh batch; without active cultures, warm milk may spoil instead of setting.

How can you tell if homemade yogurt has gone bad?

Discard homemade yogurt if it has fuzzy mold, pink or otherwise unusual discoloration, or a putrid smell. A mildly tangy smell and a little whey separation are normal, but tasting it is not a safe way to check for spoilage.

Can you use the whey from homemade yogurt?

Yes, the pale whey that drains from homemade yogurt can be used in smoothies, soups, or bread dough. It has a tangy taste, so add it gradually; discard it if it came from yogurt with signs of spoilage.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026