Making Yoghurt at Home
Prep time
Cook time
Total time
Serves: 2 litres
  • 2 litres milk
  • ΒΌ tsp starter OR 1 cup of live culture yoghurt
  • honey, to taste
  • 1 tsp natural vanilla essence, or other flavour
  1. In a large nonstick pot, heat milk to 90C/194F for 10 minutes.
  2. Set aside roughly one cup of the milk.
  3. Allow the cup of milk to cool to around 37-43C (if you can hold your finger in it for five seconds, that is about the right temperature. If unsure, it's better for is to be cooler than too hot).
  4. Whisk in the starter or yoghurt into the cup and stir thoroughly to combine. (This ensures that the starter evenly disperses in the milk and starts working.)
  5. When the pot of milk reaches 37-43C, add the cup of milk to the pot and stir to combine.
  6. Strain to remove the milk skin and other impurities.
  7. If you prefer jars, place into clean jars and cover with loose fitting lid or glad wrap with holes poked into it - the bacteria need air to work their magic. You can culture your yoghurt in a large saucepan or bowl, then put into smaller containers when set.
  8. Whichever you choose, wrap in a towel and leave in a warm place for 6-12 hours.
  9. Check the consistency after six hours and leave to culture for longer if required. I like to lightly whisk some honey and vanilla into my saucepan of yoghurt, then store in 1 litre jars in the fridge.
Recipe by A Kitchen Cat at