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Yoghurt costs 2 to 3 times the price of milk, if you like yoghurt then make it yourself with sous vide and you will be quids in.

This recipe makes about 4 servings. 

You need a 1 Litre straight sided canning jar

a heavy based saucepan and instant read thermometer

  • 3 cups (750ml) full fat mil form cow
  • 1/3 cup (75ml) fresh unflavoured, unsweetened yoghurt
  1. Place milk in saucepan and cover, warm over medium heat to 80 deg c, stir occasionally to avoid scorching. Remove from heat and leave to stand uncovered for 5 mins
  2. Transfer milk to a large measuring cup or medium mixing bowl and cool to 46 degs c, place container in cold water to cool quicker if you want. Stir occasionally
  3. Meanwhile preheat water bath to 46 degs c
  4. Place yoghurt in a small bowl, slowly stir in 1/3 cup warm mil to yoghurt. Add yoghurt mixture to saucepan and remaining milk and gently stir to incorporate.
  5. Transfer whole mixture to canning jar. Wipe rim of jar to ensure good seal. Add lid and turn to just snug (fingertip snug. Immerse in water bath for 5 to 10 hours
  6. Remove jar and refrigerate overnight before using.

You can easily double up recipe by using an additional jar

Make sure your start yoghurt contains live bacterial culture

Goats or sheep’s milk also work, wither it is skim or full fat, Skimmed milk gives a less firm yoghurt

Yoghurt can also be made in resealable freezer bags. However agitating yoghurt breaks up the coagulants and thins it, so transferring yoghurt for the bag to another container will give you a more liquid yoghurt. Use jars if possible

You can use a number of smaller jars in step 5 if this is more convenient than a 1L jar.

Tips: You can make yoghurt thicker and give it more protein content by adding skim milk powder.  During step 2, stir to dissolve about 3 tbsp (45ml) milk powder into the milk.

If you want a thicker yoghurt, after step 6 drain it in a sieve lined with cheesecloth for a few hours or overnight, keeping in mind that you will get less yield when the whey drains away. If you do keep the whey as it is a useful ingredient for baking....

The yoghurt will last t in the fridge for 7 days

Photos to follow. I will making tomorrow.






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Oh and make sure the thermometer and pan and container and your hands and every else is clean.  You are using a live culture yoghurt starter so introducing other bacteria which will thrive in the mixture is ill advised.  Think. Hygiene is key, consider using Nitrile goves.  Next time you make it, keep some of the yoghurt you have made for as a starter for the next batch you make...


eat some with your cereal, add fruit oats etc... love it.... mix with spice for a yoghurt based marinade etc....

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