Yoghurt is a staple in my diet. It’s delicious, nutritious, and a high protein option for breakfast, snacks, or even as an ingredient in other recipes. And yes, I know, it’s the simplest thing to pick up a tub of yoghurt at the store (and if you do - no shame), but it’s worth considering making your own. It’s not only super easy to do (especially if you follow some of my hacks), but also allows you to control the ingredients (hello additives, preservatives, sugar - I see you) and increase the probiotic content, which is a gut-health hero.
Whether you’re a seasoned home cook or just getting started, this guide will walk you through the simple steps of making your yoghurt at home.
Ingredients You'll Need
1 litre of milk (UHT milk, fresh milk, or non-dairy alternatives)
A starter culture (small tub of store-bought yoghurt with live cultures, a probiotic capsule, or a purchased starter culture)
Optional: Sweeteners or flavours (honey, vanilla extract, fruit, etc.)
Step-by-Step Instructions
1. Choosing Your Milk
UHT Milk: here’s my topmost tip: UHT milk is already sterilised, so you can use it straight from the carton without boiling. This makes the process way quicker and simpler (milk boiling over on a stovetop is not my idea of fun).
Fresh Milk: Heat the milk to about 85°C (185°F) to kill any unwanted bacteria. Then, let it cool to around 45°C (113°F) before adding your starter.
Non-Dairy Milk: You can use coconut milk, almond milk, or any other non-dairy milk. The process is similar, but the results may vary in texture and taste.
2. Selecting Your Starter Culture
Store-Bought Yoghurt: Use yoghurt that contains live cultures. Add about 2-3 tablespoons per litre of milk.
Probiotic Capsule: Open a capsule containing suitable strains (like Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus casei, and Lactobacillus rhamnosus) and sprinkle the contents into the milk. Use one capsule per litre of milk, ideally providing 10-20 billion CFUs.
Purchased Starter Culture: Follow the instructions on the packet for the best results.
3. Mixing the Starter and Milk
Mix your chosen starter culture thoroughly into the milk to ensure even distribution.
4. Incubation Options
You need to keep the mixture at a steady warm temperature (around 40-45°C or 104-113°F) for about 8-12 hours. Here are some incubation methods:
Yoghurt Maker: Specifically designed for this purpose and relatively inexpensive.
Baby Bottle Warmer: This is a bit random, but it’s what I’ve used for years. They’re typically more expensive than yoghurt makers, but if you happen to have one in the house anyway, or can lay your hands on a second-hand one - it can maintain the required temperature.
Hotpot or Thermos: These can also work to keep the milk warm during fermentation.
5. Incubating the Yoghurt
Pour the mixture into your chosen container and incubate for the required time - anything from 6 hours upward. The longer you ferment, the tangier and thicker your yoghurt will be. For those following the Specific Carbohydrate Diet (SCD), you can ferment for up to 24 hours to reduce lactose content.
6. Checking and Storing Your Yoghurt
After the incubation period, check your yoghurt. It should be thick and creamy. Place it in the fridge to cool and set further for a few hours before eating.
Tips for Success
Sterilisation: Ensure all equipment is properly sterilised to prevent contamination.
Temperature Control: Maintaining a consistent temperature is crucial for the fermentation process.
Experiment with Flavours: Add sweeteners, fruits, or other flavours to customise your yoghurt.
Risks and Benefits of Different Starter Cultures
Store-Bought Yoghurt: Convenient and easy, but ensure it has live cultures and no additives.
Probiotic Capsules: Convenient and can provide a high concentration of beneficial bacteria, but ensure they contain suitable strains for yoghurt making.
Purchased Starter Cultures: Reliable and specifically designed for yoghurt making, but you may need to order them online or find them in speciality stores.
Risks:
Contamination if equipment is not properly sterilised.
Inconsistent results if the temperature is not maintained.
Benefits:
Fresh, homemade yoghurt tailored to your taste and dietary needs.
Higher probiotic content, especially with extended fermentation.
Ready to dive into the world of homemade yoghurt? Give it a try and let us know how you got on.
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