Why should we prefer homemade yogurt to the one bought from the market?

November 12, 2025 •

3 min read

According to a 2017 study, some commercial yogurts were found to contain fewer live cultures and more potentially harmful microbial loads than traditionally prepared homemade versions. This surprising fact highlights a key reason why you should prefer homemade yogurt to the one bought from the market, offering greater control over what you consume for better health.

Quick Summary

Homemade yogurt offers superior probiotic content, is free from unnecessary additives and excessive sugar, and is more cost-effective. It provides complete control over ingredients, making it a healthier and more natural product compared to many commercial options.

Key Points

Superior Probiotics: Homemade yogurt contains a higher concentration of live, beneficial bacteria, especially with longer fermentation, which is excellent for gut health.
No Unwanted Additives: By making yogurt at home, you avoid artificial sweeteners, thickeners, colors, and preservatives often found in commercial products.
Cost-Effective Choice: Creating your own yogurt from milk is significantly cheaper over time than regularly purchasing store-bought versions.
Full Ingredient Control: You have complete command over the type of milk, flavors, and level of tanginess, allowing for perfect customization.
Environmentally Friendly: Opting for homemade yogurt helps reduce plastic waste from single-use containers associated with commercial products.
Fresher, Potent Product: Homemade yogurt is consumed fresh, ensuring maximum probiotic viability and flavor, unlike store-bought varieties that can be weeks old.

The Probiotic Powerhouse: Homemade Yogurt vs. Commercial Varieties

One of the most significant reasons to favor homemade yogurt is its superior probiotic content. The fermentation process at home, when done correctly, can result in a significantly higher concentration of live and active bacteria compared to many store-bought alternatives. During commercial production, processes like pasteurization after fermentation can often kill off these beneficial bacteria, reducing the yogurt's health-promoting properties. A longer fermentation time at home can also produce a higher count of beneficial bacteria, potentially up to ten times more than commercial versions. For those with gut health issues, controlling the fermentation time to maximize probiotic content is a major advantage. Moreover, some commercially available yogurts can have a weaker starter culture, and their probiotic potency can diminish over time due to preservatives, which isn't an issue with fresh, homemade batches.

The Additive-Free Advantage

Commercial yogurts often contain a list of unnecessary ingredients, additives, and preservatives designed to extend shelf life, enhance flavor, and achieve a desired texture. These can include artificial sweeteners, thickeners like gelatin or pectin, and colorants. While some of these are harmless, others can be detrimental to health or simply dilute the nutritional value of the yogurt. Flavored yogurts, in particular, are notorious for high levels of added sugar, sometimes turning what seems like a healthy snack into a dessert. By making your own, you maintain complete control over the ingredients, using only milk and a live starter culture, and can sweeten it naturally with honey or fresh fruit. This gives you a pure, wholesome product free from chemicals and excess sugar.

Customization and Cost-Effectiveness

Another compelling reason to choose the homemade route is the ability to customize your yogurt to your exact preferences and needs. You can control the milk type (whole, low-fat, or non-dairy), the tartness by adjusting the fermentation time, and the thickness by straining off more or less whey. This level of control is impossible with pre-packaged options. Furthermore, making yogurt at home is surprisingly cost-effective, especially if you consume it frequently. A single gallon of milk can yield a substantial amount of yogurt for a fraction of the cost of buying multiple small containers from the store. For those interested in sustainable practices, it also significantly reduces the amount of single-use plastic waste generated from store-bought containers.

Homemade vs. Store-Bought Yogurt: A Comparison Table


Feature	Homemade Yogurt	Store-Bought Yogurt
Probiotic Count	Often significantly higher, especially with longer fermentation	Varies greatly; processing can reduce live cultures
Ingredients	Typically just milk and live starter culture	Can contain additives, preservatives, and high levels of sugar
Cost	Much more economical for regular consumers	Higher cost per serving, pays for processing and packaging
Freshness	Consumed fresh, ensuring maximum potency	Can be several weeks old by the time it reaches the consumer
Customization	Full control over milk type, flavor, and thickness	Limited to manufacturer's options
Environmental Impact	Reduces plastic waste from single-use containers	Contributes to plastic packaging waste

The Environmental and Sensory Experience

Beyond health benefits, homemade yogurt provides a richer, more satisfying sensory and environmental experience. The flavor is a pure, clean taste, and you can achieve a texture that is simply unmatched by mass-produced varieties. The process of making it yourself is also rewarding and connects you more deeply with your food. The environmental benefit of reducing plastic consumption is a powerful motivation for many home cooks. This simple shift from buying to making can have a ripple effect on your health, your wallet, and the planet.

Conclusion

In conclusion, the decision to choose homemade yogurt over store-bought alternatives is a decision to prioritize control, health, and quality. From the higher probiotic count that supports superior gut health to the complete avoidance of unwanted additives, the benefits are clear. The cost-effectiveness and customizable nature of homemade yogurt further solidify its position as the preferred choice for the health-conscious consumer. While commercial yogurt offers convenience, the small investment of time required for homemade yogurt delivers significant returns in nutritional value and peace of mind. To start your journey, all you need is milk and a live culture starter, proving that sometimes, the best things are simple and created in your own kitchen. For detailed guidance on getting started, refer to resources like the comprehensive guide on How to Make Yogurt at Home from Serious Eats.

Frequently Asked Questions

Yes, homemade yogurt often contains a higher concentration of live cultures because it is consumed fresh and is not subjected to processing methods like secondary pasteurization, which can kill beneficial bacteria.

Commercial yogurts may contain additives like gelatin, pectin, modified cornstarch for thickening, artificial sweeteners, colors, and preservatives to enhance shelf life and texture.

Making yogurt at home is much more cost-effective. For a regular consumer, the price of milk and a starter culture is a fraction of the cost of continuously purchasing individual tubs of store-bought yogurt.

Yes, you can use a small amount of plain, store-bought yogurt with live active cultures as your starter. Just ensure the label confirms it contains active cultures for successful fermentation.

To make Greek yogurt, simply strain your finished homemade yogurt through a cheesecloth or coffee filter set over a bowl. The longer you strain, the thicker the yogurt will become.

Homemade yogurt generally lasts for up to two weeks in the refrigerator. However, for optimal probiotic potency, it is best to consume it fresh within one to two weeks.

You can make yogurt with basic kitchen equipment like a pot and a heat-safe container. While a yogurt maker or Instant Pot simplifies temperature control, many techniques exist to keep the mixture warm, such as using an oven with the light on.