Homemade Yoghurt: A Step-by-Step Guide

Ingredients

4 cups of milk
3 tablespoons of plain yoghurt with live active cultures
Optional sweeteners like honey, sugar, fruit, vanilla extract etc.

Steps and instructions

Heat the milk in a large saucepan over medium heat until it reaches a temperature of about 180°F. Stir regularly to prevent the milk from scorching at the bottom of the pot.
Once the milk reaches the right temperature, remove the saucepan from the heat and let it cool until it reaches about 110°F. This is the ideal temperature to cultivate the yoghurt cultures.
Take a few tablespoons of the cooled milk and mix it with the yoghurt. This helps to temper the yoghurt cultures, making it less of a shock when they are introduced to the rest of the milk.
Add the milk-and-yoghurt mixture back to the saucepan and stir to combine.
Cover the saucepan with a lid and place it in a warm, draft-free place to incubate for at least 6 to 12 hours. The longer the incubation, the tangier the yoghurt will be. Do not disturb the yoghurt during this time.
After incubation, the yoghurt should be thick and tangy. Stir it well and transfer to storage containers. The yoghurt will continue to thicken in the refrigerator.
If desired, add in any sweeteners or flavorings at this point.

Tools for making

Large saucepan - Used for heating the milk.
Thermometer - To measure the temperature of the milk.
Whisk or spoon - For stirring the milk and yoghurt mixture.
Lid - To cover the saucepan during incubation.
Storage containers - To store the yoghurt after it has finished incubating.

Recipe variations

Strained Yoghurt: For a thicker consistency, you can strain the yoghurt by placing it in a cheesecloth-lined sieve or fine-mesh strainer set over a bowl. Let it strain in the refrigerator for a few hours or overnight.
Flavored Yoghurt: Add your favorite fruits, such as berries, peaches, or mango, to the yoghurt and blend until smooth. You can also mix in a spoonful of jam or fruit preserves.
Homemade Fruit Compote: Make a delicious fruit compote by simmering fresh or frozen fruits with a little sugar and water until soft and syrupy. Serve it over the yoghurt for added flavor.
Yoghurt Parfait: Layer the yoghurt with granola, nuts, and fresh fruits in a glass to create a nutritious and satisfying parfait.
Frozen Yoghurt: Freeze the yoghurt mixture in an ice cream maker to make homemade frozen yoghurt. Add in your favorite mix-ins like chocolate chips, nuts, or cookie crumbs for added texture.
Savory Yoghurt: Use the yoghurt as a base for savory dips and dressings by adding herbs, garlic, lemon juice, and spices like cumin or paprika.
Vegan Yoghurt: Substitute the milk with a non-dairy alternative, such as soy milk, almond milk, or coconut milk, and use a vegan-friendly yoghurt starter culture.

Recipe overview

This recipe will guide you step-by-step in making your very own homemade yoghurt. Yoghurt is not only a healthy and versatile dish that can be used in numerous ways, but also a satisfying project to undertake at home. By making it yourself, you can control the sweetness, thickness, and tanginess to match your personal preference. The process involves heating milk, mixing in some yoghurt with live active cultures, and then allowing this mixture to incubate for a few hours. While the active time you'll spend on this recipe isn't much, do remember that yoghurt making is a slow process and you'll need to set aside at least 6 to 12 hours for the incubation period. So, let's get started!

Common questions

Can I use any type of milk to make yoghurt?
Yes, you can use any type of milk, including whole milk, low-fat milk, or even plant-based milk like almond or soy milk. Keep in mind that the fat content of the milk will affect the richness of the yoghurt.
Do I need to use plain yoghurt with live active cultures as a starter?
Yes, using plain yoghurt with live active cultures is essential to introduce the beneficial bacteria that will ferment the milk and turn it into yoghurt. Make sure the yoghurt you use as a starter is fresh and not expired.
How can I make my yoghurt thicker?
If you prefer a thicker yoghurt, there are a couple of options. Firstly, you can strain the yoghurt using a cheesecloth or a fine-mesh sieve to remove some of the whey, resulting in a thicker consistency. Alternatively, you can also add a tablespoon or two of powdered milk to the milk before heating, as this can help thicken the yoghurt.
Can I sweeten the yoghurt?
Yes, you can sweeten the yoghurt to your liking. You can add sweeteners like honey, sugar, fruit puree, or vanilla extract after the yoghurt has finished incubating and has been chilled.
How long will the homemade yoghurt last?
Homemade yoghurt will typically last for about 1-2 weeks when stored in a sealed container in the refrigerator. However, make sure to check for any signs of spoilage before consuming.

Serving dishes and utensils

Saucepan - For heating the milk and tempering the yoghurt cultures.
Lid - To cover the saucepan during the incubation process.
Storage containers - For storing the yoghurt after it has finished incubating.
Thermometer - To monitor the temperature of the milk during heating and cooling.
Whisk or spoon - To stir the milk and yoghurt mixture.
Optional sweeteners - Such as honey or sugar, to add flavor to the yoghurt.
Optional flavorings - Such as fruit or vanilla extract, to enhance the taste of the yoghurt.

Origin stories

Yoghurt, in its most basic form, has been a dietary staple in many cultures for thousands of years. Its origins can be traced back to Neolithic peoples of Central Asia around 6000 B.C. It's believed that these nomadic people, who were already milking their animals, accidentally discovered the process of making yoghurt. The hot temperatures of the region caused the milk they carried in animal stomachs to ferment. But instead of making them sick, the fermented milk was not only safe to consume, but also delicious. Thus, the tradition of yoghurt-making began and it quickly spread across cultures and continents. The word 'yoghurt' is Turkish in origin and was introduced to the west by an Indian doctor treating King Francis I of France for severe diarrhea. The doctor had him eat yoghurt, and the king recovered. From then and there, yoghurt became popular in France and then the rest of Europe. Today, yoghurt is a beloved food around the globe for its taste, versatility, and the numerous health benefits it offers.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.