Homemade yoghurt

    (50)
    15 hours

    This is a really inexpensive way to make lots of yoghurt, and it's kind of cool to boot! It also offers and endless amount of possibilities of flavours for those watching sugars. After the first batch, you can use a tablespoon of your own homemade yoguurt instead of shop-bought.


    46 people made this

    Ingredients
    Serves: 4 

    • 1 litre water, divided
    • 1 1/2 tablespoons natural yoghurt with active cultures
    • 225g dried milk powder

    Method
    Prep:3min  ›  Extra time:14hr57min  ›  Ready in:15hr 

    1. Pour 500ml of water into a sealable 1 litre container, and stir in the yoghurt until dissolved. Whisk in dried milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12 to 15 hours. I use a gas oven (turned off), or even a heating pad. Refrigerate, until chilled before serving.

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    Average global rating:
    (50)

    Reviews in English (41)

    by
    311

    My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a glass 9 x 12 baking pan. We used whole milk, half & half was even better! Mix yogurt with 4 cups of milk. Place in lowest setting on oven, place on top shelf of oven, and leave over nightin closed oven. You should have yummy yogort by morning. Mix with your favorite fresh fruit. Sweeten with honey, sugar, or your favorite sweetner.  -  07 Jan 2007  (Review from Allrecipes US | Canada)

    by
    231

    Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars, put the jars in a pot, and fill the pot with enough water to come up to where the milk/yogurt mixture is in the jars. Then put a candy thermometer in the water. Turn the burner on really low and get the water to between 110 and 120 degrees, and keep it there for 4-6 hours. Worked like a charm, and then you just put the lids on the jars and pop them in the fridge and you have individual servings all ready to go!  -  13 Nov 2006  (Review from Allrecipes US | Canada)

    by
    204

    I tried using 4 cups of nonfat milk instead of the dry milk and water, and it turned out perfectly. I warmed up my oven a little, and then left the light on to keep it warm, left the mixture in there overnight, and put it in the fridge when it had solidified enough. I think since my oven was not that warm, I had to leave it in quite a bit longer, but it turned out really good, and was fun to make!  -  11 Mar 2006  (Review from Allrecipes US | Canada)

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