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Homemade yogurt recipe

Homemade yogurt recipe

67 ratings

Fermented foods are great for gut health, so why not try making your own? This simple, homemade yogurt is full 'good' bacteria that provide great health benefits for such a simple dietary inclusion. See method

  • Makes 500g
  • Tales 10 mins plus cooling and 10 hrs fermenting
  • 61 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 500ml semi-skimmed milk
  • 1 tbsp plain live natural yogurt (we used Yeo Valley)

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    2g 8%
  • Sugars

    6g 7%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 6.1g Protein 4.6g Fibre 0g


  1. Heat the milk in a small, heavy-based saucepan over a medium heat, stirring occasionally to ensure it doesn’t catch, until it reaches 85°C on a thermometer. It should be steaming slightly but not boiling, and fine bubbles will appear.

  2. Remove from the heat and leave to cool to 46°C – this will take 25-30 mins. After this, put 3 tbsp in a small bowl and mix with the yogurt. Pour back into the pan and stir to combine.

  3. Pour into a 500ml flask, screw on the lid and leave at room temperature to set for at least 10 hrs (or up to 24 hrs for a thicker texture and stronger flavour), without disturbing it during this time. When set, transfer to a sterilised* jar and seal. It will keep in the fridge for up to 2 weeks.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil rubber seals for 10 mins, then leave to dry.

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