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Homemade natural yoghurt - easy, smooth, delicious - you will never buy it again.

Homemade Natural Yoghurt

Servings 1 litre


  • 1 litre unhomogenized milk
  • 3 tablespoons natural yoghurt


  • First sterilise the jars you will be storing the yoghurt in (see note on how I do this)
  • Add milk to a saucepan and bring up to 92 degrees C - use a thermometer and continue to stir while it reaches this temperature.  Remove from the heat. 
  • Place the saucepan over a cold water bath to bring the temperature back down to 40 degrees.  
  • Add the natural yoghurt and stir to combine.  Add the milk mixture to your sterilised jars.  I use two 500ml jars but a single 1 litre jar would be fine.  Fill right to the top and seal. 
  • Incubation: The milk mixture has to remain at 40 degrees C.  There are a number of ways to do this.  Put the jars into an esky of 40 degree water, adding more water as needed.  I use a sous vide machine and set it to 40 degrees.  If you don't have either of these put the pot of water in the sink with the lid on and fill it with warm water and also surround it with 40 degree water.  This method will take a bit more work as the water surrounding will cool off quicker.  Check every couple of hours and add hot water to bring back up to 40 degrees.
  • Leave in the 40 degree water for 6 hours.  This will a produce a fairly mild tasting yoghurt.  Leave up to 12 hours for a stronger taste.  Refrigerate and use within a week. 


Sterilising jars:  Add the jars to a large pot and cover with water, bring to the boil.  Boil for 15 minutes, add the lids when there is 5 minutes remaining.  Turn off the heat and allow to cool in the water.  Turn out onto a clean tea towel to dry.
Fruit flavour ideas:  mash 1/4 avocado, banana and maple, vanilla bean, passionfruit, mixed berries, etc.