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Homemade Yoghurt – Easy, Creamy & Naturally Probiotic-Rich

Homemade Yoghurt – Easy, Creamy & Naturally Probiotic-Rich

Why Make Your Yoghurt?
Yoghurt has been made for centuries, but modern store-bought versions often contain added sugars, thickeners, preservatives, and artificial flavours. Making it at home means you get pure, probiotic-rich yoghurt with a naturally creamy texture—no unnecessary additives, just two simple ingredients. This method ensures a rich, velvety yoghurt with a slightly tangy taste.
The best part? You control the fermentation process, allowing you to adjust the thickness and flavour to your preference.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Side, Snack
Cuisine Mediterranean, Universal
Servings 8 servings of approx. 150g
Calories 98 kcal

Equipment

  • A food thermometer

Ingredients
  

  • 1136 ml whole milk 2 UK pints
  • 80 g Greek yoghurt with live cultures

Instructions
 

Heat the Milk

  • Pour the whole milk into a saucepan and heat it over medium heat.
  • Stir occasionally to prevent scorching.
  • Heat until the milk reaches 93°C (200°F). This step kills off any unwanted bacteria and helps create a better texture.

Cool the Milk

  • Remove the pot from heat and let the milk cool naturally to 44°C (112°F)—this takes about 20-30 minutes.
  • If you’re in a hurry, place the pot over a bowl of ice water to speed up the cooling process.

Add the Yoghurt Starter

  • In a separate bowl, mix a few ladles of the warm milk with the Greek yoghurt until smooth.
    Homemade Yoghurt – Easy, Creamy & Naturally Probiotic-Rich
  • Pour this mixture back into the pot and stir gently to distribute the cultures evenly.

Incubate & Ferment

  • Cover the pot with a lid and wrap it in a towel to keep it warm.
  • Place it in a warm spot (inside an oven with the light on, in an insulated box, or near a radiator).
  • Leave it to ferment for at least 8 hours, or overnight.
  • The longer it sits, the thicker and tangier the yoghurt will become.
    Homemade Yoghurt – Easy, Creamy & Naturally Probiotic-Rich

Straining & Storing

  • If you prefer Greek-style yoghurt, strain it through a cheesecloth or fine sieve for a few hours to remove excess whey.
    Homemade Yoghurt – Easy, Creamy & Naturally Probiotic-Rich
  • Transfer to an airtight container and refrigerate—it will keep for up to 7 days.

Notes

Why You’ll Love Making Your Own Yoghurt
✔ Better taste – fresh, tangy, and creamy
✔ Healthier – no added sugar or preservatives
✔ Probiotic-rich – boosts gut health naturally
✔ Customisable – control the thickness and flavour
Keyword High protein, Homemade, No additives