Homemade yoghurt from milk

The simplest pot-set yoghurt recipe ever.

5 from 1 vote

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Course: Breakfast

Cuisine: Australian

Prep Time: 2

Cook Time: 20

Cooling: 15

Total Time: 15 22

Servings: Liters

Calories: 637kcal

Cost: $5

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.

Nutrition: Values are for 1L of yoghurt.

Note: You can make this in any container you like. Old yoghurt tubs are great. Sterilised glass jars will mean it keeps longer though.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations