3.1/5 rating (29 votes)

Homemade Yoghurt


  • Heat None
  • Serves 6
  • Dietary Info VEGETARIAN
  • Prep 10 mins
  • Cook 6 hrs
Homemade Yoghurt

Creamy, homemade plain yoghurt.

Hari says

Making yoghurt at home with my mum brings back all kinds of childhood memory and kitchen smells for me. I would watch my mum boil the milk and pour it into her old cracked brown clay pot (I must see if she still has that).

I would quite often be made to run over the road to our friends house to ask if they had any 'old yoghurt' we could use to start the new yoghurt off with. She would then stir it into the warm milk and very delicately wrap the pot in a dark blue woollen blanket which had swirls of red running through the fibres.

Very carefully it would be placed it in cardboard box that was then moved into it's occasional home under the stairs. Mum would then spend a good 10 minutes telling the three of us in no uncertain terms that if we knocked it over we were in for it.

The fun bit was alway the unveiling, had it worked? would it be nice an thick? Mum would always seem to be a bit nervous as she took the lid off but every time it had set and looked creamy and delicious.

Making your own yoghurt is one of those things that makes you feel good - it's healthy, it saves you money, it's simple, tastes good and is fun.

All you need is a pot with a heavy lid, and some 'old' yoghurt. I like to use full fat milk but you can use skimmed, or long-life too. One pint of milk will give you about 400g of yoghurt.

  • Ingredients
  • Method
  • 1 pint full fat milk
  • 1 tbsp natural plain yoghurt


  1. Place 1 pint of milk into a large wide based saucepan and bring it to the boil. Make sure to stir it so it doesn't scorch.
  2. Removed from the heat and pour into a large terracota pot with a lid. Leave it to cool until it's just warm enough to touch (about 49°C). Stir it every now and again so prevent a skin forming.
  3. Once cool enough stir in a heaped teaspoon of natural plain yoghurt until it has dissolved.
  4. Place the lid on the pot and wrap the pot with a warm blanket.
  5. Leave this in a warm place overnight to set.
  6. Refrigerate before you eat it.

Nutritional information

Typical values* per Serving
Fat (g)2
of which saturates (g)3
Carbohydrates (g)6
of which sugars (g)1
Fibre (g)0
Protein (g)12
Salt (mg)20
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (5)

  • Sabina Owusu Yeboah

    Sabina Owusu Yeboah

    19 September 2019 at 12:07 |
    Very interesting


  • Hari Ghotra

    Hari Ghotra

    04 June 2015 at 19:05 |
    Hi Chas Yes, that's right all the unwanted bacteria have already been removed so you can used UHT or long life milk to make yoghurt. However, I would warmed it to about 46C to help the cultures grow. Whisk in the live yoghurt roughly about 3 tbsp for every 500ml. Let me know how yo get on. Thanks Hari


  • Chas


    02 June 2015 at 11:56 |
    I have been told that instead of boiling fresh milk, you can use long life milk without heating as it is already free from germs. Is this correct?


  • Hari


    01 April 2015 at 21:48 |
    Hi Ursula
    It's brilliant that you are doing this already. This is an average so you may get a little more or less but there will be some liquid that you can either stir in or pour away. Let me know if you try it and how you get on.
    thanks for leaving a comment.


  • Ursula @ LilVienna.com

    Ursula @ LilVienna.com

    30 March 2015 at 20:14 |
    I have something to ask you, since I am a huge homemade yogurt fan. You say you use 1 pint (= 473 ml/g) milk and in the end you get 400 g yogurt. What happens to the 73 ml/g? Do you pour some of the liquid on top off (mine usually has some)? Your yoghurt seems so nice and thick ;-)


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