Making your own yoghurt will save you a fortune!  It’s EASY and you’ll wonder why you never tried 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 (you really need to make this!)


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Q: How long will my yoghurt last before it goes out of date?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Q: What if my milk is nearly out of date, will this mean my yoghurt will go out of date too?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 Jo making yoghurt via this YouTube Clip.


Sinchies funnel

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

February 20, 2018
  • 5m
  • 12h
  • 12h 5m
  • 1


  • 50 g raw sugar (less if you like, it will just effect the sweetness)
  • 1 litre of full cream milk
  • 50 g milk powder
  • 1/2 tsp. vanilla bean powder (OR 2 tsp vanilla bean paste)
  • 80 g starter (vanilla or plain yoghurt)


  1. Please read tips and FAQ above
  2. Put sugar, milk, milk powder and vanilla into mixing jug and stir, 5 secs/speed 6.
  3. Cook 15 mins/90C/speed 3.
  4. Once that has finished, put the mix into your fridge (take the lid off) and turn on a timer for 50 mins so you remember it's in there. If you don't have a second jug (how good would a second jug be) you can tip your mix into a clean bowl and put that into the fridge. Then you can use your mixing jug for something else.
  5. Once the 50 mins is up, put the milk mix into your mixing jug (if it isn't already) and put this back into your 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 37C leave it in your machine and wait for this temperature light to go OFF - this is important!
  6. As soon as the light goes off, add your starter and cook for 5 min/37C/speed 3.
  7. Tip this 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 somewhere undisturbed for 12 hours.
  8. After 12 hours your yoghurt should be set and ready. Transfer to your Sinchies, or into a container and store in the fridge for a week or so.


  • 12