Making your own yoghurt will save you a fortune!  It’s pretty easy and you’ll wonder why you never tried making it before.  So your homework for today is to make this recipe, you won’t regret it!!  There are some tips I’d like to give however:

  1. You need to follow this recipe to the tee – it most probably won’t work if you don’t follow it.
  2. You need good quality milk.  I like non-homogenized full fat.  You can purchase your milk on sale and freeze it, this will save you more money.  Non-homogenized milk is less processed than regular milk.
  3. Use a good quality starter (yoghurt).  We like five: AM natural or vanilla, or Jalna Pot Set.  These two are the best from the supermarket.
  4. Once you make yoghurt, freeze 80g of it.  This will be your starter for your next batch.
  5. Use your thermoserver or EziYo if you have one.  If not use a really thick bowl.  Wrap it well in a thick blanket, you are trying to keep it at 37C for 12 hours.
  6. Once wrapped in a good blanket sit is somewhere warmish but not next to a heater.  Just in a bedroom or somewhere, that’s not cold.
  7. You can leave your yoghurt sitting for up to 24 hours however the longer it sits the more tart it will taste.

Related Recipe: vanilla bean paste

FAQ:

Q: Do I have to use the milk powder?
A: You don’t, but it won’t go as thick and creamy.

Q: Can I use long life milk?
A: You can, but it won’t go as thick and creamy.

Q: Can I use lite milk?
A: You can, but it won’t go as thick and creamy.

Q: How long will my yoghurt last before it goes out of date?
A: If stored in the fridge in an air-tight container it will last approx 3 weeks.

Q: What if my milk is nearly out of date, will this mean my yoghurt will go out of date too?
A: No, as long as your milk isn’t off, your yoghurt will still last approx 3 weeks once made.

You can watch this old video of Jo making yoghurt in one of our YouTube Clips.

TIP: You can use less sugar, the yoghurt will just be less sweet.

February 20, 2018
  • 12h
  • 20m
  • 12h 20m
  • 1

Ingredients

  • 50 g raw sugar
  • 1 L full cream milk
  • 50 g milk powder
  • 1/2 tsp. vanilla bean powder or 2 tsp. vanilla bean paste
  • 80 g starter (vanilla or natural greek yoghurt)

Instructions

Thermal Cooking Method

  1. Please read tips and FAQ above before starting.
  2. Put sugar, milk, milk powder, and vanilla into mixing jug and stir for 5 seconds/speed 6, then cook for 15 minutes/90°C/speed 3.
  3. Once that has finished, put the mix into your fridge (take the lid off) and turn on a timer for 50 minutes so you remember it's in there. If you need the jug you can tip the mix into a clean bowl and put that into the fridge instead. Then you can use the mixing jug for something else.
  4. Once the 50 minutes is up, put the milk mixture back into your mixing jug (if it isn't already) and put this back into the thermo machine. It will hopefully be at 37 degrees, if it's not put it back in the fridge for 10 minutes. When you machine says it's at 37°C leave it in the machine and wait for the temperature light to go OFF - this is important!
  5. As soon as the light goes off, add your starter and cook for 5 minutes/37°C/speed 3.
  6. Tip the yoghurt mixture into a thermal bowl, or a well-insulated bowl (or a thick glass bowl) with a lid. Wrap this in a blanket and sit it somewhere undisturbed for 12 hours.
  7. After 12 hours the yoghurt should be set and ready. Transfer to containers and store in the fridge.

Traditional Cooking Method

  1. Please read tips and FAQ above before starting. You need a cooking thermometer for this method.
  2. Put sugar, milk, milk powder, and vanilla into a pot over low/medium heat and stir constantly. Heat liquid to 90°C and cook it at this temperature for 15 minutes, continuing to stir constantly.
  3. Turn the heat off and allow to sit until the temperature comes back down to 35°C.
  4. Add the starter and cook for 5 minutes, at 37°C.
  5. Follow Steps 6 - 7 of the thermal method.

Nutrition

  • 12