Ingredients
- 1 litre whole milk: organic cow's or goat's milk
- 1 sachet heirloom yoghurt starter, or 2 tbsp plain live yoghurt from your last batch (or a good shop-bought live yoghurt to begin)
Where to get a yoghurt starter
- Freshly Fermented organic Greek or Bulgarian heirloom yoghurt starter (reusable, so you only buy it once)
- Or simply start with 2 tbsp of plain, unsweetened shop-bought yoghurt that says "live cultures" on the label
Method
- Heat: gently heat the milk in a heavy pan to about 85°C, just below a simmer, stirring now and then. Hold it there for a few minutes; this gives a thicker, creamier yoghurt.
- Cool: take off the heat and let it cool to about 43–45°C, warm but comfortable on a clean fingertip for 10 seconds. A thermometer makes this easy.
- Add the culture: whisk the starter or yoghurt with a ladle of the warm milk, then stir it back into the pan.
- Keep warm: pour into a clean jar or wide-necked flask and keep it at about 40–45°C for 8–12 hours: in a yoghurt maker, a wide-necked vacuum flask, or an oven with just the light on, wrapped in a towel. Don't stir or move it while it sets.
- Chill: once set and pleasantly tangy, chill for a few hours. It keeps for about a week in the fridge.
- Keep some back: save 2 tbsp in a small clean jar to start your next batch within 7 days.
Why it's good for you: Homemade yoghurt is fresh, alive and free of the thickeners, sweeteners and added sugar found in many shop-bought pots, and it typically holds far more live bacteria. Longer setting times (up to 24 hours) give a tangier yoghurt with even less lactose. Yoghurt is a wonderful source of calcium and protein, and fermented dairy is linked with better gut health and blood sugar balance. Read more in The Dairy Question.
Good to know: Goat's milk makes a softer, more pourable yoghurt; strain it through muslin for an hour or two if you like it thicker. Each reused batch may set a little differently; if it becomes thin or slow, start again with fresh starter.
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