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You are here: Home arrow Articles arrow Cooking, preserving and home brewing arrow Yoghurt making


Yoghurt making

Written by Pink Bouncy

There are lots of different ways to make lots of different types of yoghurt, this is how I make plain yoghurt with the things I already have at home.


To make any type of yoghurt, you must use a starter (something that contains the bacteria that causes milk to become yoghurt), provide food (milk) for the bacteria to feed on and keep it all at a temperature that allows the bacteria to grow and reproduce themselves.

Yoghurt making equipment


Flask (wide mouthed if possible)

Yoghurt making ingredients


Full fat milk
Small tub of live yoghurt

How to make yoghurt


Heat the milk to boiling point in the pan then remove from heat.

Allow the milk to cool to blood temperature (like a baby’s bottle) then remove the skin that forms on top.



For each pint of milk you’re using, add one tablespoon of yoghurt to the jug.


Then add a little of the milk and stir well.


Add the remaining milk and stir again.


Pour the mixture into your flask and leave it for eight hours.


Reserve a little as a starter for your next batch.


Add fruit and/or honey and refrigerate.