Ever wondered how yoghurt is made? Ever wanted to make some of your own? We got you. It is easier than you think and only requires a bit of time and a few simple ingredients and tools.


Materials:

  • 1/2 Gallon (2 Liters) of Fresh Milk (Can use 0% fat or whole milk depending on creaminess you desire. Do not use pasteurized milk)
  • 1/2 Cup (1 Liter) Plain organic yoghurt (or yoghurt starter culture)
  • A large pot
  • A dutch oven, cast iron pot + lid, or large pot
  • A cooking thermometer or laser thermometer

Steps:

1. Pour milk into your large pot and turn on your stove to medium heat

2. Stir regularly to make sure milk does not burn on the bottom

3. Bring your milk to JUST below boiling temperature but not to a full boil. The temperature should be 200° Fahrenheit (93° Celsius)

4. Let the milk cool and stir it while you do to avoid a skin forming, or remove the skin (you can eat it). You want your milk to reach 112° to 115° Fahrenheit (44°-46° Celsius)

5. When your milk reaches the correct temperature thin your yoghurt by whisking 1 cup of warm milk and your 1/2 cup yoghurt together

6. Combine your thinned yoghurt and warm milk whisking gently

7. Transfer your warm milk + yoghurt to a Dutch oven, cast iron pot with lid or large pot with lid

8. Put your Dutch oven/pot into a turned-off oven. Keep the oven light on for a little extra heat. If you do not have a dutch oven or your pot is not well insulated wrap some kitchen towels around it to help keep the heat in.

9. Let the yoghurt set for at least 4 hours try to keep it at 110° Fahrenheit. Some small variance in temperature is OK.

Set time - this is how long you let your yoghurt set at 110 in your oven. Longer means a thicker and more tart yoghurt. Shorter is thinner and more mild. Check it after 4 hours to see if it is to your liking and let it set longer if you prefer it.

10. Take your yoghurt out of the oven and let it cool. When it cools you can whisk it to create a more consistent smooth texture or transfer it as is for a more "chunky-style" to a jar for storage in your fridge.

Homemade yoghurt will keep for about 2 weeks in your fridge. You can use it for breakfast, cooking, making yoghurt ice cream or making cream cheese and whey.

Tip: Use your new home made yoghurt for breakfast, to cook with, or to make home made cream cheese and whey.
Tip: You can also make your yoghurt in a dehydrator set to 110° Fahrenheit.