Learn How To Make Yoghurt At Home From Milk using the simplest method ever. We've tried a lot over the years & this one is busy-mum approved. Just 2 ingredients and minimal mess.
Quick look at Homemade Yoghurt From Milk
- ⏲️ 5 mins hands-on time.
- 🛒 Ingredients: Just 2!
- 🍽️ Makes: 2L.
- 🧑🍳 Difficulty: Easy - kid-friendly recipe.
- 🗃️ Make ahead: Keep for up to a month.
- 💵 Cost: $3-$6 for 2L.
Why Make This Yoghurt At Home
- Budget-Friendly - Depending on the milk you buy, you can make your own yoghurt for at little as $2 a litre.
- Only 2 Ingredients - No preservatives. No sugar. No thickeners.
- Thick & Creamy - This yoghurt is so deliciously thick & creamy. You can even thicken it more by straining it.
- Simple - Oh so simple to make. Beginner-friendly and doesn't require fancy equipment (a Thermomix does make it even easier if you have one).
- Nutritious - Packed with protein and probiotics, it’s great for gut health and an ideal base for snacks, lunchboxes, or breakfast.
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Recipe Ingredients
You only need two ingredients to make homemade yoghurt:
Milk: Make sure you're using full fat milk. You can choose organic here if you would like organic yoghurt. Milk that has been frozen works too. I like to buy it when it's on special and freeze for making yoghurt later.
I personally don't use raw milk for this as it's being heated so to me defeats the purpose of having raw milk (& paying a premium for it).
Yoghurt: Again, make sure it's full-fat and plain (not flavoured). Greek yoghurt can also be used. You can use leftover yoghurt from a previous batch, or just buy a very small tub.
Pro Tip
Buy milk when it's on special and freeze for making yoghurt later. To thaw, just leave it in the fridge overnight the night before using.
How To Make Yoghurt At Home From Milk (Step-By-Step)
Step 1 - Pour the milk into the bowl of a Thermomix or into a saucepan.
Step 2 - Set the Thermomix to 20 minutes 85C, speed 2 with the lid and measuring cup on top. If using the stove, heat the milk, stirring, until it reaches 82C with a thermometer.
Step 3 - Once it reaches temperature (even if the time isn't up) turn it off. If using a saucepan, take it off the heat & put the lid on or a splatter guard if you have one (to stop bugs).
Step 4 - Leave it to cool to 40C on the Thermomix or on the Thermometer. Give the milk a quick stir before measuring with the thermometer to make sure it has cooled evenly.
Step 5 - Take the Thermomix bowl off the stand. It will have developed a skin on top. You can remove this or blend it through. If using the saucepan method, it's better to remove it or it can make for lumpy yoghurt.
Step 6 - Add the yoghurt to the heated and cooled milk and give it a 5 second whiz on speed 5. Otherwise, whisk it through. You can also pour it into a blender and give it a quick mix if you're using the stove-top method. It needs to be nice and smooth.
Step 7 - Use a stainless steel funnel to pour the yoghurt into prepared sterilised jars (or container of choice).
Step 8 - Put the lids on the jars or containers of homemade yoghurt.
Step 9 - Fill the reserved empty milk bottle (or any other large container) with hot water from the tap (as hot as your tap goes) and place it in an eski (cooler box). Carefully transfer the yoghurt jars in and secure the lid. Leave to set overnight or for at least 12 hours (up to 24).
Step 10 - Refrigerate your yoghurt until chilled. If you are adding flavour, add that prior to refrigerating.
Serving Ideas
I personally just like a big bowl of yoghurt with cut up strawberries, raspberries or passionfruit but here are some more serving ideas:
- Top with homemade toasted fruit-free muesli.
- Make berry & nut overnight muesli.
- Serve it on top of Gluten-Free Almond & Cinnamon Pancakes With Berries.
Recipe FAQs
Yes you can. To make it into Greek Yoghurt, once set, strain the yoghurt through cheesecloth over a strainer until it reaches the desired thickness.
Pot-set yoghurt is 'set' (ie cooled) in the pot it's sold/served in. It will separate into milk solids and whey as you use it making it great for cooking and baking. There's no difference in flavour. I believe unless you're adding stabilisers, all homemade yoghurt will separate. We like setting it in smaller pots as it lasts longer (you only open a small one rather than large giving it less time to spoil).
Yes you can use long like milk just make sure that it is a fresh bottle. You'll need to use a different bottle to hold the hot water for the fermenting stage in the eski.
Recipe
Homemade yoghurt from milk
Ingredients
- 2 L Full-fat milk
- ¼ cup Plain or Greek yoghurt or leftover from your previous batch
Instructions
- Pour the milk into the bowl of the Thermomix and put the lid on. Set to 20min/85C/Speed 1. Don't throw away the milk bottle!If you don't have a Thermomix, heat the milk in a large saucepan, stirring, until it reaches 82 degrees Celcius.
- Once it reaches temperature, turn it off and let it cool down to 40C (or remove saucepan from heat).
- Add the yoghurt and give it a 5 second whiz on speed 5. If using the saucepan method, remove the 'skin' from the milk then whisk in the yoghurt.
- Pour the mixture into sterilised jars or containers & secure the lids.
- Fill the milk bottle with the hottest tap water and place is in an eski/ice box. Put the yoghurt in with the milk bottle and secure the lid. Leave for 12-24 hours then refrigerate your homemade pot-set yoghurt.
Notes
Nutrition
Claire Cameron says
I make this yoghurt about once a fortnight. It's so incredibly simple and the thickest and creamiest recipe I've ever tried. Perfect every time!
Kim says
I'm thinking of buying one of these 'machines' as I spend $5-10 a week on yogurt!
What is the reason behind using milk and milk powder? Can I just put milk and yogurt into the machine? Will that still work?
Claire says
They're definitely worth it. I think the milk powder adds to the flavour. It might seem a little like 'watered down' yoghurt without it. You could give it a go and see?
molly kelly says
Hi Bub,
Looks good....maybe i will order a litre of your yoghurt to try?!
Mum x
Raquel.Erecipe says
I used to mix different fruit in my yogurt and I love it mixed with mango.
Lorraine @ Not Quite Nigella says
That is quite a saving isn't it! I adore Greek yogurts. I don't seem to go for thin yogurts at all, it's thick and creamy all the way :) Celia has great recipes doesn't she!
Nic@diningwithastud says
Iv seen these yoghurt makers in Kmart and always wondered how they work. I cant believe its that easy??? Stud goes through yoghurt like water so I could totally get one of these and make it for him. Let me know when you experiment with flavouring :)
Celia says
Claire, thanks for trying this! Pete makes two litres a week, and we've been using the same culture for several years now. You can use the unsweetened yoghurt in a multitude of cake and muffin recipes too, and for brunch we often mix it with thick cream, and top it with a berry puree (made from frozen berries). Have fun! :)