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Homemade yogurt recipe

Homemade yogurt recipe

6 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

Ingredients

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

Each serving contains

  • Energy

    255kj
    61kcal
    3%
  • 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

Method

  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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