Homemade yoghurt

Parent Sense
Prep: 20 mins, Cooking: 4 hrs
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Whip up your own homemade yogurt effortlessly—a versatile staple that, with a simple tip of straining, transforms into rich, creamy Greek-style yogurt for the whole family to enjoy. Makes 6 cups.

By Independent Contributor December 11 2023
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Ingredients (2)

2 l full cream milk
1/2 cup plain yoghurt — with active cultures
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Gradually warm the milk in a large heavy saucepan until it just starts to boil. Stir gently as it heats to prevent catching. Remove from the heat and leave to cool until just warm to the touch – about 44ºC on a candy thermometer. Stir now and again to prevent a skin from forming.

Ladle out half a cup of warm milk and whisk with the yoghurt until smooth. Gradually whisk into the warmed milk. Cover and place in the oven at the lowest possible heat – about 45ºC. Leave for 4 hours or overnight, until thickened.

Once set, remove from the oven, pour off any watery whey or whisk it into the yoghurt.

For thick, Greek-style yoghurt, strain in a fine sieve.

Refrigerate for up to two weeks.

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