homemade yoghurt
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How to make your own yoghurt

How to make your own probiotic yoghurt and save some serious money.
Course Fermented Food
Cuisine German
Keyword easy, fermented, healthy
Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings 5 Servings
Calories 128kcal
Author Eva Burg

Ingredients

  • 4 cups organic milk goats or cows milk will both work
  • 4 tablespoons Bulgarian yoghurt with live cultures
  • instant-read thermometer
  • Flask or other thermal containers to keep a constant temperature

Instructions

  • Heat the milk up to 72 °C-80 °C and keep the temperature for 20 min. This will eliminate any competing bacteria which would prevent the yoghurt from thickening.
  • Take the pot off the heat and let cool to 107 °F/42 °C.
  • Separate two ladles of milk and pour them into a small bowl. Stir in the 4 tablespoons of yoghurt until smooth.
  • Add the milk yoghurt mix back to the warm milk.
  • If you like your yoghurt extra thick, keep it on the stove for another 15 min, at 107 °F/42 °C.This is just my personal preference but this step can be omitted.
  • Pour the mixture into a flask or yoghurt maker and let sit for 5-8 hours. Don't stir during that time or it might not thicken.

Notes

Always keep some yoghurt from the previous batch to start your next one.
Rule of thumb: You will need to add 1 tablespoon of yoghurt for each cup of milk.

Nutrition

Calories: 128kcal | Carbohydrates: 10g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 91mg | Potassium: 282mg | Sugar: 10g | Vitamin A: 330IU | Calcium: 240mg | Iron: 0.1mg