Learn how to make yogurt with our tried and tested homemade yogurt recipe & yogurt making tips.
1. Heat Milk
Heat your choice of dairy or plant-milk to 90°C (194°F) in a pan or microwave.
Do this simple first step for a much thicker yogurt.This binds the proteins in dairy milk, and activates any thickeners used with dairy-free yogurt starters.
2. Cool Milk + Add Starter
Cool the pan of milk for 5 minutes to 45°C (113°F) in a sink of cold water.
Stir in the yogurt starter culture. Don't use probiotic pills. Use a proper yogurt starter culture with the right bacterial strains to make great yogurt.
If you're making coconut yogurt, choose a dairy free yogurt starter culture.
3. Yogurt Maker + Time
Add your milk and yogurt starter culture to a yogurt maker. Culture for 8 hours in a temperature range of 36°C - 45°C (97°F - 113°F).
If you want to make yogurt without a yogurt maker you need to find a place to keep your jar of milk and starter culture at this temperature for 8 hours.
Don't try and culture yogurt at room temperature and avoid poor quality yogurt makers that don't hold heat.
4. Chill Before Eating
Remove yogurt from the maker and refrigerate until well chilled before eating. Yogurt will set and thicken up further on chilling.
Always add flavours after making. Strain through cheesecloth to make thick Greek Yogurt.