Making yoghurt at home with yoghurt culture and fresh dairy milk is super simple and good fun! It’s not only a rewarding process but also lets you take full control over the ingredients, so you get a fresher, healthier product. Plus, it’s a great way to cut down on single-use plastic containers typically found in store-bought yoghurt, which is a win for the environment! Over time, this simple habit can lead to substantial savings, all while being kinder to your health, your wallet, and the planet.
Homemade Yoghurt Recipe Using Fresh Dairy Milk
Ingredients
- 1 L of fresh whole milk
- Yoghurt culture (or 2-3 tablespoons of plain yoghurt)
- Optional: A few tablespoons of powdered milk for extra creaminess
Equipment
- A saucepan or microwave safe bowl
- A thermometer (optional but helpful)
- A whisk or spoon
- A clean jar or container for the yoghurt
- Insulated container or blanket or sleeping bag
Instructions
Prepare the Milk
- Thoroughly clean and sterilise all your equipment before you begin. If you're not using plastic, you can sterilise your equipment with boiling water.
- Pour the milk into a saucepan if you're using the stove, or into a microwave-safe bowl if you're using a microwave.
- Heat the milk until it reaches approximately 90°C. This process helps denature the proteins in the milk, resulting in smoother yoghurt. Stir occasionally to prevent the milk from scalding.
- Once heated, allow the milk to cool to around 37–43°C—this is the ideal temperature for the yoghurt culture to grow.
Add the Yoghurt Culture
- Add the culture to the milk and whisk gently (or add the plain yoghurt) until is has combined.
Incubate the Yoghurt
- Pour the milk and starter culture into a clean jar or container, then seal it with a lid.
- To keep it warm, place the container in a thermos, yoghurt maker or simply wrap it in a blanket or sleeping bag.
- Let it sit undisturbed for 10 to 24 hours. The longer it ferments, the thicker and tangier the yogurt will be.
Check & Refrigerate
- After the incubation period, check the yoghurt. If it’s set and has reached your desired consistency and taste, remove it from the warm area. If you want a firmer texture, you can let it sit for an additional hour or so.
- Transfer the yoghurt to the refrigerator and chill it for at least 2-4 hours before serving.
Serve & Enjoy
- Once chilled, your homemade yoghurt is ready to enjoy! You can eat it plain, or add fresh fruit, honey, or granola for extra flavour.
Tips
Shortcuts - if you use UHT or powdered diary milk you only need to heat the milk to 37-43°C. You don’t need to heat the milk to 90°C as well.
Lactose free milk - add 1-2 tablespoons of pregelatinized rice flour to get a thicker yoghurt before you incubate the yoghurt.
Skim milk - add 1/3 cup of dried skim milk powder to 1 L of fresh skim milk for a thicker yoghurt.
Starter yoghurt - Make sure your starter yoghurt has live active cultures. If it doesn’t, the yoghurt won’t set properly.
Creaminess - Adding powdered milk (about 2-3 tablespoons per litre) to the milk before heating will give the yoghurt a creamier texture. You can also add 2-3 drops of calcium chloride per litre of milk to help achieve a creamier texture as well. It can be added either before or after heating the milk.
Consistency - The longer the incubation, the thicker the yoghurt. If you like thicker yoghurt, aim for a 12-18 hour incubation.
Flavour - You can flavour your yoghurt after it’s done by adding fruit or vanilla before you refrigerate it.
This Mad Millie Greek yoghurt making video below is also a great resource.
Homemade Vegan Yoghurt Recipes
Soya Yoghurt
Follow the diary yoghurt recipe above but skip heating the soya milk to 90°C and instead just heat the soya milk to between 37-43°C. Add 1-2 tablespoons of pre-gelatinised rice flour and 1 tablespoon of sugar if using soya milk with no added sugar (this is food for the yoghurt culture), and the yoghurt culture and mix in well. Incubate between 37-43°C for 10-24 hours.
Tip
The amount of sugar you need depends on how much is already in your soya milk. For best results, aim for a total of 5% sugar—meaning 5 grams per 100 ml of soya milk. Check the nutrition label to see how much sugar is already there. For example, if it says 3 grams per 100 ml, that’s 3%, so you’ll need to add 2 more grams per 100 ml (or 20 grams for 1 litre). Just check the label and top up as needed to reach 5%
Coconut Cream Yoghurt
Follow the dairy yoghurt recipe above but skip heating the coconut cream to 90°C and instead just heat it to between 37-43°C. Gradually add 1-2 tablespoons of pre-gelatinised rice flour into the coconut cream whilst whisking vigorously to avoid clumping. Add 1 tablespoon of sugar (this is food for the yoghurt culture) and the yoghurt culture ensuring it is evenly mixed throughout. Incubate between 37-43°C for around 24 hours.
Tip
Not all coconut creams are the same so some trials maybe needed to choose a product that gives you the outcome you want. If your coconut cream has a high water content, your coconut yoghurt will turn out thinner and more watery.
This Mad Millie coconut yoghurt making video below is also a great resource.
Ready to give homemade yoghurt a try?
Whether you're making dairy or dairy-free yoghurt, we’ve got everything you need to get started. From yoghurt cultures and starter kits to thermometers, jars, and other handy tools, it’s easy to build your perfect setup.
Start simple, experiment with flavour and texture, and enjoy yoghurt that’s fresher, more sustainable, and made just the way you like it.