Homemade Yoghurt

 

Homemade yoghurt is so easy to make, even more so with an electric yoghurt maker but this isn’t essential. That said, if you want to make yoghurt on a regular basis, I would recommend buying an electric yoghurt maker – they are relatively inexpensive and use hardly any electricity. I’ve made yoghurt for years now and still have my trusty Lakeland yoghurt maker.
Ingredients wise, all you need is full cream milk and a few teaspoons of a live natural yoghurt to get you started – you can make yoghurt with semi skimmed milk but it isn’t as creamy. I’ve seen packets of yoghurt starters but I’ve never used them as I’ve always been happy with a small pot of natural live yoghurt as a starter.

I much prefer homemade yoghurt so I can then add my own fruit and flavours without any unwanted extras and I can keep the sugar content down. I use yoghurt in baking and cooking too, so having a large pot of yoghurt in the fridge always comes in handy for both sweet and savoury dishes. I’m waiting for our cucumbers to grow – with yoghurt they make a deliciously cooling raita. By contrast, yoghurt and freshly grated horseradish provide a creamy dressing or a dip.

Homemade Yoghurt

 

Makes: Approximately 1 litre

Ingredients

  • 1 litre full cream pasteurised milk
  • 4 teaspoons plain live natural yoghurt
  • Strainer or sieve
You will need:
  • 1 large saucepan
  • Electric Yoghurt maker/warmer (or a wide necked vacuum flask or a large Pyrex bowl)

 

  • Pour the milk into a large saucepan and bring to the boil.
  • Turn the heat off and leave until milk is lukewarm.
  • Rinse your yoghurt pot (or flask or bowl) in hot water.
  • Place 4 teaspoons of live yoghurt in the bottom of your yoghurt pot and using the strainer pour over the lukewarm milk.
  • Stir gently and place the top on your pot or flask – if using a Pyrex bowl cover with cling film.
  • Place the yoghurt pot in the yoghurt warmer and leave for 8 hours.
  • If using a flask, leave for about 14 hours.
  • If using a bowl, place in a warm draught free place for about 14 hours.
  • The yoghurt will be sour if left for too long.
  • Refrigerate.
  • Your yoghurt will keep for at least a week in the fridge and don’t forget to keep 4 teaspoons back to make your next litre of yoghurt.

 

Thick and Creamy Yoghurt

 

Makes: Approx 1 litre

Ingredients

  • 1.25 litres full cream pasteurised milk
  • 4 teaspoons plain live natural yoghurt

Kitchen Shed Top Tip
Every now and then I start from fresh, buying a new pot of yoghurt to ensure I have the right balance of yoghurt bacilli.


  • Bring the milk to a boil in a large saucepan and turn down to a simmer.
  • Simmer for 30 minutes.
  • Turn the heat off and leave until milk is lukewarm.
  • Rinse out your yoghurt pot (or flask or bowl) in hot water.
  • Place 4 teaspoons of live yoghurt in the bottom of your yoghurt pot and using the strainer pour over the lukewarm milk.
  • Stir gently and place the top on your pot or flask – if using a Pyrex bowl cover with cling film.
  • Place the yoghurt pot in the yoghurt warmer and leave for 8 hours.
  • If using a flask, leave for about 14 hours.
  • If using a bowl, place in a warm draught free place for about 14 hours.
  • The yoghurt will be sour if left for too long.
  • Refrigerate.
  • Your yoghurt will keep for at least a week in the fridge and don’t forget to keep 4 teaspoons back to make your next litre of yoghurt.

I’m sending this recipe off to a couple of food challenges this month:

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18 thoughts on “Homemade Yoghurt

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  3. I love the idea of making my own yoghurt, but was wondering if you could use a slow cooker on low setting maybe to keep it ‘warm’ either directly in the slow cooker or as a bain marie? save me having yet another kitchen item to store !!

    • Hi Sue, slow cooker temperatures do vary but are generally too hot to make yoghurt. You could try heating your cooker to a medium heat & turning it off when your milk is ready. Wrap your jar or pot in a towel & leave it in the oven or use a flask if you have one.

    • If you’re going to make yoghurt on a regular basis it’s well worth investing in a yoghurt maker. It really is an easy recipe and you can choose your own fruit or flavourings to add your thick and creamy yoghurt.

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  5. Your yogurt looks superb. Natural yogurt is one of those things I always have in the fridge too and use it for all sorts of things. I have bouts of making my own, but always find it wears out as a starter quite quickly. How often do you find you are buying a new pot of yogurt to start things off with?

    • Hi Choclette, I tend to buy a new pot of yogurt about every 4 weeks. Sometimes I make yogurt twice a week, like you I use it for plenty of things. Hope this helps.

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  8. I hadn’t even considered making my own yoghurt before but after reading this post I’m definitely inspired to now. Could make a really good summer holiday project for my girls too! A lovely entry for this month’s Family Foodies. Thanks so much for sharing.

    • You’re welcome Vanesther, a topical theme for this month & I’ll be popping over to get some inspiration for some more “Chill Out Baby” recipes. Your girls will love making their own yogurt and then trying out lots of flavours to add.

  9. Hi, I have used live yogurt from shops, but it never seems to set it, just turn into a watery slime… where am I going wrong?

    • Tricky one but did you heat the milk up to a good boil? Was your yoghurt mix at the right temperature? A yoghurt maker is handy because it keeps a constant temperature & more or less guarantees a good set. You do get some whey forming on the top but you can drain this off & use it in baking ( great for scones) Hope this information helps with your problem, let me know how you get on.

    • Always a pleasure, looking forward to the round up at the end of the month. Making yoghurt really is easy & saves a few pennies too 🙂

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