Go Back

The Lazy Guide to Making Yoghurt at Home

My yoghurt maker came with a plastic tub to make the yoghurt in, but I prefer to use a glass jar of a similar size.
I time making my yoghurt so I can leave it to culture overnight. I boil the milk in the afternoon/evening and then set the yoghurt maker going overnight.
Calories:
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 1 litre full cream milk
  • 3 Tablespoons yoghurt or powdered yoghurt culture.

Instructions

  • Put the milk in a small saucepan and put on a medium - high heat.
  • Bring the milk slowly to the boil.
  • Once it comes to the boil, immediately remove the pot from the heat and set aside to allow the milk to cool.
  • When the milk is luke warm (less than 40C if you want to use your thermometer) pour it into your yoghurt container.
  • Vigorously whisk in the yoghurt or the powdered culture and then place in your yoghurt maker.
  • Allow to culture for 6-8 hours or until the milk has thickened and set. I usually leave mine overnight, for at least 12 hours.
  • Remove from the yoghurt maker and allow to cool slightly before storing in the fridge.

Notes

The longer you allow your milk to culture, the tangier your yoghurt will be. If you culture it for too long, the yoghurt will start to break apart and separate.
If you want thicker yoghurt, then line a sieve with muslin and drain the yoghurt to remove some of the whey.
I have often boiled the milk and then allowed it to cool completely (because I forgot about it). I just pour the cold milk into the jar, whisk in the yoghurt and put it straight into the yoghurt maker. The appliance raises the milk back up to the correct temperature. It still makes yoghurt this way.