Homemade Yogurt Recipe
A cost-effective, simple way of making gorgeous, creamy homemade yogurt
Servings Prep Time
1jar 5minutes
Cook Time Passive Time
5 12 hours
Servings Prep Time
1jar 5minutes
Cook Time Passive Time
5 12 hours
Ingredients
  • 1litre milkfull fat, cow’s, sheep’s or goat’s
  • 2tbsp yogurtlive, natural yogurt as a starter – or use commercial starter
Instructions
  1. Heat the milk slowly, stirring frequently to at least 180°F/82°C but without boiling the milk. This step is important as heating the milk quickly, or not making it hot enough can make the end product grainy and runny
  2. Let the milk cool to 110-115°F/43-46°C. This cooling down process takes a little longer than you might think; if you’re impatient, you can hurry this part by pouring the milk into a bowl and placing in a sink of cold water to cool it quicker.
  3. Take a cup of milk out and whisk it into your starter. Follow with the rest of the milk.
  4. Put into a yogurt maker (or thermos or glass jar wrapped in a tea towel and stored in a warm place e.g. above a radiator, on an Aga or in the airing cupboard) and leave for 6-8 hours. At this point you’ll have made yogurt! The longer you leave the yogurt the more it will ferment, the easier it will be to digest and the better it will be for your gut: 24 hour fermented yogurt is our recommendation if you’re using yogurt to support digestive health. Note that if you’re using a yogurt maker that keeps the yogurt at 46°degrees consistently, your yogurt is likely to be done sooner. You don’t want your yogurt to separate so check it regularly after 8 hours has passed.
  5. Let the yogurt cool a little before storing in the fridge. If you want to use this yogurt as a starter we suggest putting 3tbsp into a separate glass jar in the fridge right away.
  6. If you prefer a thicker yogurt, simply strain the yogurt through a fine mesh sieve, nut milk bag, cheesecloth, coffee filter paper or muslin into a bowl in the fridge until it reaches the consistency you like. For a thicker Greek yogurt this could be anywhere between 30 minutes to 10-12 hours. If you leave it straining for longer (e.g. anywhere between 12-48 hours) you’ll end up with labneh (yogurt cheese) which is also delicious. The liquid beneath your strained yogurt should be clear/yellowish rather than white (if not your straining cloth isn’t closely meshed enough) and is whey – keep it and use it in smoothies.