Making your own yoghurt is a snap. Forget about the fancy machine and just follow this simple recipe. By using good quality milk and a few spoonfuls of your favourite plain yoghurt as a starter culture, you’ll be able to make a deliciously creamy homemade yoghurt. This is a great recipe to hold onto if you’re keen on making yoghurt for your child’s nude food lunch box.
You can use low-fat milk and skim milk. The latter will give you a noticeably thinner yoghurt.
Deliciously creamy homemade yoghurt
Prep time 20 minutes
Fermenting time 6-12 hours
Chilling time 4 hours
Yields 1.65 litres
Ingredients
- 2L fresh full cream milk
- 1/4 cup heavy cream, optional
- 3-4 tbsp plain full cream milk yoghurt with live and active cultures
Method
- Rinse the inside of a pot with cold water. Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 80C – 100C. Stir the milk occasionally as it heats.
- Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds.
- Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or moving it to a warm place.
- Let yoghurt sit for 6 to 12 hours, until it is thick and tangy. The longer the yoghurt sits, the thicker and tangier it becomes.
- Transfer pot to the refrigerator and chill for up to 4 hours.
Nutritional Information (per serving)
Calories: 61; Fat: 3g; Carbs: 5g; Sugars: 5g; Protein: 3g; Sodium: 43mg
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