Yoghurt Making the Easy Way

Yoghurt Making the Easy Way

Thought making homemade yoghurt was hard? Think again!

The thought of making your own yoghurt from scratch may seem intimidating – but we’re here to show you just how simple it can be! Making your own yoghurt from scratch can be a cost-effective and fun activity to do in your household. The number of different yoghurt cultures around means you have plenty of options in terms of your yoghurt base flavour and you can add in your own fruit and syrups to really give your yoghurt some personality.


You only need 3 things to get started:

  • A yoghurt culture
  • A carton of milk (use UHT milk for speed and ease)
  • A way to incubate your yoghurt – this can either be an electric yoghurt maker or an insulated plastic manual yoghurt maker


Most yoghurt cultures available on the market today will come as a dry powder which will contain essential healthy bacteria and either milk solids or pea proteins (if dairy free) as the mixing agent. That means that you should be able to make them all in roughly the same, simple way. Here’s how we do it here at TheGoodLife.co.uk:


  1. Pour half of your milk into a bowl
  2. Empty in 1 sachet of your yoghurt cultures
  3. Whisk in your cultures until the mixture is smooth
  4. Add in the rest of your milk and whisk again
  5. Incubate your mixture for around 8 to 12 hours using your chosen incubation method.


Incubating using a manual yoghurt maker:

Pour your culture and milk mixture into the inner container and fasten the lid tightly. Fill the yoghurt maker base up to the fill line with boiling water and gently place the inner container inside. Leave your yoghurt maker somewhere vibration free (away from washing machines, fridges etc.) for 12 hours. After 12 hours you can remove the inner container of the yoghurt maker and store in the fridge


Incubating using an electric yoghurt maker:

Pour your culture and milk mixture into the glass jars provided with your electric yoghurt maker. Place your jars in the yoghurt maker and turn it on. After 12 hours you can remove the jars and store in the fridge.


Tip: You are likely to have a watery residue (this is called whey) on your yoghurt after incubation - this is perfectly normal and contains protein. For a thicker yoghurt strain your yoghurt to remove the whey. For a thinner yoghurt simply mix in the whey.


If you are not using UHT milk: Before you use the milk, you need to heat it up to 95°C (just below boiling). Keep it at that temperature for 3 minutes before cooling to 38°C. Once at 38°C you can begin the instructions above.