How to make yoghurt

How to make yoghurt

How to make yoghurt

by Great British Chefs14 December 2015

How to make yoghurt

Yoghurt is a natural, healthy and incredibly versatile ingredient that can be enjoyed in all sorts of different dishes. You can have it at breakfast time, as a cooling side with a curry or as part of a creamy dessert. It is actually very easy to make at home and doing so will save you money in the long run especially if you eat a lot of it. You can buy yoghurt cultures online and from specialist stores, but the easiest way is to use some fresh, live yoghurt to start you off.




Place the milk into a saucepan and heat to 85°C. The best way to do this and to prevent it from catching is to place it inside another saucepan half filled with water and heat
Place the saucepan of milk into an ice bath and cool the milk to 43°C
Blend in the starter yoghurt, ensuring that it is at room temperature
Transfer to a container and leave in a warm place (38°C is the ideal temperature) for up to 7 hours
Stir the yoghurt, transfer to airtight containers and keep in the fridge for up to 1 week


If you prefer a thick set yoghurt, strain through muslin cloth to drain away any excess liquid before refrigerating.

Serving suggestions

Agnar Sverisson uses yoghurt to make a tasty Barley dip served with rye bread crisps while Alfred Prasad makes a cooling Cucumber raita. Cristoffer Hruskova showcases a refreshing Yoghurt sorbet and Anna Hansen add sumac to the yoghurt in her Turkish menemen recipe.

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