Home-made yoghurt

Spoonful of plain home-made yogurt with honey | H is for Home

A while ago, I blogged about getting a yoghurt maker. One of our friends must have read the post as she very kindly donated a vintage 1970s electric one a few weeks ago. I excitedly set it up and used it straight away – and this home-made yoghurt post would have happened a fortnight ago… if only I’d done a little research first.

Ingredients for making home-made yoghurt | H is for Home

Alas, the yoghurt maker lost its instructions at some point so I just winged it. My first attempt didn’t set and just tasted like gone off milk… revolting! I took to the internet to see if I could find any instructions and realised that the fresh milk I used needed to be pre-boiled. Alternatively, as I’ve done since then, I’ve used whole UHT milk which can be used at room temperature straight from the carton. I also found that adding powdered milk gives a creamier and more set result. Success!

Home-made yoghurt in electric yogurt maker

If like us, you consume a lot of yoghurt for breakfast and in cooking, home-made is the way forward. Yoghurt makers are relatively cheap to buy brand new – and they’re also the kind of thing that often languish in cupboards as unwanted gifts. Perhaps a friend or relative has one going spare – or check out some well known auction sites! So far, we’ve been enjoying it with a squirt of honey, but you can add anything you fancy – fresh or stewed fruit, maple syrup or granola to name but three.

Home-made yoghurt
Yields 6
Prep Time
5 min
Cook Time
8 hr
Prep Time
5 min
Cook Time
8 hr
Ingredients
  1. 500ml/500g full fat UHT milk
  2. 2tbs powdered milk
  3. 45g plain, natural yoghurt (the starter)
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Instructions
  1. In a measuring jug add the UHT milk and powdered milk and stir to combine
  2. Add the plain yoghurt to the milk and stir gently to mix. Don't whip
  3. Pour the mixture into the yoghurt pots (or large single pot if that's the type of machine you have) and cover with the lid(s)
  4. Switch the yoghurt maker on for 6-8 hours - until the yoghurt looks set
  5. Allow to cool then refrigerate. Consume within 5 days
Notes
  1. It's best to turn the yoghurt maker on before you go to bed and switch it off when you wake up in the morning
  2. Don't forget to reserve 45g of the yoghurt you've made for the next batch!
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