How to Make Homemade Yoghurt

Heat milk in a medium-sized saucepan to 82°C.

Remove the milk from heat and let it cool down to 43°C.

Stir the yogurt to incorporate the liquid before adding it to the cooled milk mixture.

If using a yogurt maker, pour the yogurt milk mixture into the container and fill the yogurt maker with half boiled water and half cold water to reach 43°C.

Place the container in the yogurt maker, close the lid, and leave for 10 hours.

If using the oven, pour the yogurt milk mixture into a Tupperware, cover with foil or a clean dishcloth, and place in the oven at 43°C or turn on the oven light for warmth, leaving it for 10 hours.

After 10 hours, if the yogurt is at the desired consistency, transfer it to the fridge and let it chill for 6 hours before eating.

To make Greek yogurt, place a medium to large bowl under a sieve lined with a muslin cloth, pour the yogurt into the sieve, and let it drain for 2 to 3 hours.

After draining, place the Greek yogurt in the fridge for 6 hours before consuming.

Equipment Needed

Spice Level:

Dietary