Recipes - Other

Easy home-made yoghurt

They say habits take around 21 days to form. This feels about right for my home-made ice cream habit. I posted the recipe here a few weeks ago and now I’m in a routine of making yoghurt based ice cream as a regular dessert. It’s so good to be able to enjoy ice cream without the guilt – because with carefully chosen yoghurt it’s super good for you. Yoghurt, or yogurt for readers in the US, is packed with probiotics – the good bacteria that play a crucial role in keeping our guts in top condition.

Easy homemade yoghurt - recipeI favour pot set organic yoghurt with nothing at all added. My favourite is Greek because the thick texture works perfectly in ice cream, a dessert traditionally made from cream. The downside to my new habit? Until recently I’ve been spending a small fortune on yoghurt. But, as I write this post, my yoghurt costs have dropped from around $7 per litre to only $2-3 per litre. Because, after only three trial batches, my husband has perfected the simple skill of making home-made yoghurt.

Easy homemade yoghurt - recipeAll you need is a small portion of yoghurt, milk and a large bowl, preferably a glass one. Then it’s simply a matter of warming the milk, adding a little yoghurt and allowing the bacteria to work its magic. Then voila! You’ll have pot set (or bowl set) yoghurt. Full instructions are below – thanks to my husband, Romin.

Easy homemade yoghurt - recipeYou’ll need

  • 1 litre milk (organic if possible)
  • 3-4 tbsp good quality plain/natural yoghurt
  • Large bowl (glass, ceramic or stainless steel)


  1. Pour the milk into a medium saucepan. On a low heat slowly warm the milk uncovered to around 49 degrees (a very light simmer – it should not start to boil). Ideally use a thermometer to monitor the temperature. During this process whisk the milk a couple of times to stop it sticking to the bottom of the pan.
  2. Once at the correct temperature – take the pan off the heat and let the milk cool slightly to 46 degrees.
  3. Take one cup of the milk and add to a separate bowl. To this same bowl add the yoghurt and whisk until you have an even consistency.
  4. Add this mixture back into the remaining warmed milk and combine.
  5. Move the bowl to an area that can maintain a constant temperature of around 44 to 46 degrees (I use my Miele warming draw for this incubation step so I can closely control the temperature).
  6. Leave in this warm area for around 3-6 hours.The longer it incubates for the thicker and creamier the end yoghurt will be.
  7. Then bring it to room temperature and rest for a few hours (or as long as overnight). Finally check the yoghurt and it should have set. Transfer to the fridge.

That’s all there is to it – the yoghurt is ready to enjoy as soon as it’s set.

Easy homemade yoghurt - recipeIf you’re a fan of yogurt then please try this recipe – you’ll never need to buy it again. Just remember to save a small portion of yoghurt from each batch to use to make your next batch!

And making yoghurt is not only a great way to save money it’s also another way to eliminate your exposure to the chemicals found in plastic – because store bought yoghurt typically comes in plastic packaging – whereas homemade yoghurt stores in a glass bowl.

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24 thoughts on “Easy home-made yoghurt

  1. I’m glad you posted this recipe Laura, nothing tastes better than homemade yogurt. I will definitely try it. When I was young we always made curdled milk at home, so good eaten fresh and served with couscous! 🙂

  2. Great idea! I bought a yogurt maker last year, which I’ve used a few times. Provides temperature control, which I like. But I like that it can be done with only a saucepan and a stove, too. Can’t wait to try it in ice cream 🙂

  3. I had absolutely no idea that you could use the cultures from a batch of yoghurt to make more yoghurt! I must give it a go. Thanks for the idea Laura!! x

    • Hi Mary, another option would be to buy a dehydrator (not too expensive) or even cheaper would be to use the oven – I believe you can do this via a low setting or after turned the oven off – perhaps Google ‘homemade yoghurt using the oven’ – hope this helps!

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