Plain Yoghurt

A simple and traditional way of making yoghurt at home
Ingredients - Makes 1 litre
  • 1 litre of milk (use full cream for best results)
  • 2 tbsp of yoghurt with live active cultures
  1. Bring milk to a boil and let it cool to about 40C or bath water temperature
  2. Add the yoghurt culture and mix well. Place the container in a warm place to allow fermentation
  3. It can take anywhere between 5 to 8 hours depending on ambient temperature
  4. If the climate is too cold, heat the oven to the minimum temperature setting, turn it off and place the milk-culture mixture inside
  5. To check if the yoghurt is set, dip a spoon in and see if its firm enough
  6. To make thick yoghurt, like the ones sold in tubs, add milk powder to the milk and then add the culture
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