Home Made Yoghurt

This really is worth doing, in a few steps and using only 2 Ingredients you can make the most delicious, light, luscious yoghurt. No added sugar or thickeners, made simply with milk and a small amount of a live yoghurt culture.

Commercial yoghurts can contain high amounts of sugar, artificial flavours and other additives. Satisfying to make your own, it is also so much lighter in texture and flavour than a commercial product.

I started with about 800ml of milk, enough to fill two jars, and one large tablespoon of Jalna Pot Set Organic Yoghurt - free from sugar, gluten, stabilisers and gelatine, made from biodynamic organic milk.


Heat the milk to 92 degrees C, this destroys the naturally occurring bacteria found in milk. If you don't have a thermometer, it is just as the milk starts to foam

Do not boil, as this will denature the proteins and it will not set

To avoid sticking you can continually stir the milk or heat gently in a double boiler

Remove from the heat and cool to 35-40 degrees C

This you can do by placing the saucepan over cold water

Add the live yoghurt culture to the cooled milk and combine well

This inoculates the milk, bacteria then convert lactose to lactic acid

Pour into clean dry glass jars, fill to the top and screw lids on

Jars must be sterilised and dry, place in a low temperature oven to achieve this

Place your jars into a small esky or foam box with a little warm water in the base, to maintain the temperature at about 35-40 degrees C for 12-24 hours

Change the water a couple of times as it cools

Serve for breakfast with poached fruits, granola or quinoa porridge

Include in wet ingredients when making cakes, muffins, or pancakes

Use as the base for dips

Mix with mint, garlic and/or cucumber and serve with chicken, lamb or fish

Put a dollop on curries & other meat dishes

Add to smoothies


  • Only 'live yoghurt' contains Probiotics

  • Probiotic literally means 'for life' and refers to the good bacteria our gut needs

  • Probiotics boost digestive health, reducing common gastrointestinal discomfort & disorders

  • Benefits the immune system, due to contained trace elements & effect on the gut

  • Source of protein and minerals

Yoghurt is easy to digest, is soothing on the gut and has a multitude of uses in cookery, providing you and your family with delicious options for good health.

You may also have heard of Kefir, which typically contains three times the amount of probiotic cultures than yoghurt. To make kefir, milk is fermented with a mixture of 10 to 20 different types of probiotic bacteria and yeasts; most yogurts are made using only a few. Some organic kefir, for instance, delivers 40 billion probiotic organisms per half cup, while most probiotic yoghurts contain roughly one billion per serving.

  • Available in health food stores

  • Mix the contents of one sachet in 1 litre of milk.

  • Leave for 24 hours at 20 degrees C As for yoghurt do so in a small esky containing warmed water

  • Half a glass can be used as a subsequent inoculation in another 1 litre of milk

Kefir has a more liquid consistency and different flavour from yoghurt

Wonderful in your morning smoothie

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