Homemade Yogurt




Use Your Homemade  Yogurt …

  • For delicious Frosting
  •  As a breakfast alternative
  • Marinate your meats & poultry
  • In Cheesecake recipes
  • Make your own Tzatziki
  • Spoon Greek Yogurt on top of pancakes, waffles, roasted vegetables…..
  • Make a delicious dressing for your salads
  • Enjoy Yogurt topped with honey and chopped walnuts
  • Combine your Yogurt with a bit of peanut butter for an instant snack
  • Make a smoothie using  Yogurt, berries and ice



*1 lit / 1000ml milk

*2 tbsp plain yogurt with live active cultures

*5 tbsp powder milk


Pour the milk into a medium saucepan and heat over medium-high heat, stirring occasionally, until the milk reaches 83 C (181 F ).
At this temperature, the milk will be steaming and starting to froth, but not yet boiling.
Pour the milk into a bowl and let it cool until it is between 43 and 46 C ( 114 F )
This is the temperature range needed to activate the yogurt cultures. Then whisk in the plain yogurt and milk powder.
Cover the bowl with a dish towel.
Place the towel-wrapped bowl into preheated oven, 45 – 50 C ( 113-122 F ), and let the yogurt hang out in the warm oven for 4 hours.
You will know the yogurt is done when it looks like yogurt, with some liquid on top.

This liquid is called whey and needs to be drained off before you will have thick Greek-style yogurt.

To do this, place a fine-mesh sieve over a large bowl. Line the sieve with some cheesecloth or paper towel.
Scoop the yogurt into the paper-towel lined sieve and cover it with some plastic wrap. Place it in the refrigerator for about 8 hours until the whey has drained off.
Scoop the yogurt into a storage container, cover, and store in the refrigerator.

Homemade yogurt will keep for about a week.


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